Strawberry Pachadi
by matangy ramya

Pachadi is a traditional South Indian pickle normally eaten with rice. To make Strawberry Pachadi, mustard seeds, fenugreek seeds, urad dal, curry leaves, and chillies are sautéed and ground with tamarind and salt. Strawberries are cooked al dente and mixed with the ground paste. This pachadi goes well with chapatis and breads!

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Strawberry Pachadi recipe - How to make Strawberry Pachadi

1 cup finely chopped strawberries
1/4 cup urad dal (split black lentils)
2 slit green chillies
3 whole dry kashmiri red chillies
1 tsp mustard seeds ( rai / sarson)
3/4 tsp asafoetida (hing)
1 tsp tamarind (imli) paste
4 tsp oil
1 tsp curry leaves (kadi patta)
1/4 tsp fenugreek (methi) seeds
salt to taste

Method

Heat 1 tsp oil in a pan, add the curry leaves and saute and remove and keep aside.
Heat the remaining oil in same pan, add the mustard seeds.
When the seeds crackle, add the asafoetida, fenugreek seeds and urad dal and saute till they turn golden brown.
Add the green and red chillies and saute for 30 seconds.
Remove from the flame and cool.
Add the tamarind paste and salt and mix well and blend in a mixer till smooth.
Heat the remaining oil in a small pan, add the strawberries and cook for 2 minutes.
Add the cooked strawberries to the paste and mix well.
Serve with hot rotis or breads.