POMEGRANATE PEARLS PACHADI
From the Expert

Pomegranate Pearls Pachadi

Ingredients
  • 1 ½ cups
  • ½ cup or more as desired
  • to taste
  • 1/4th tsp
  • 2 nos.
  • to taste
  • as required for deep frying
  • 1/2 tbsp
  • 1 tsp
  • 2 tsp
  • 2 nos.
  • 1 sprig
  • a pinch
  • ½ inch piece
  • 2 cloves
  • 1 ½ tbsp
  • 4 sprigs
Method of Preparation
  • Wash curry leaves. Remove and discard the stem of green chillies, wash and chop green chillies finely.
  • Prepare coconut paste.
  • Pick, wash, drain and pat dry the dals.
  • Whisk the curds add mustard powder, salt, sugar, green chillies (chopped)
  • Add the pomegranate pearls to the prepared curds.
  • Heat oil add mustard seeds, urad dal, whole red chillies, curry leaves and asafoetida, sauté over medium heat until the seeds crackle / splutter.
  • Add ginger and garlic paste. Cook for some time add coconut paste, cook for 02 to 03 minutes.
  • Pour the tempering over the curds. Mix well.
  • Serve chilled or at room temperature garnished with fresh Cilantro.
  • Chef Tips: You may add Cumin seeds – ½ tsp. and Split Bengal gram (Chana dal) -01 tsp. in the tempering.

Image Courtesy: Chef Reetu Kugaji

  • 10 Mins
  • 15 Mins
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