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Showing posts with label PACHADI RECIPES. Show all posts
Showing posts with label PACHADI RECIPES. Show all posts

December 16, 2017

Orange Peel Pachadi Recipe – Orange Skin Pachadi

Orange peel pachadi
Last weekend I had shared Orange peel pachadi in sweet taste. Today’s post is orange skin spicy pachadi prepared by my MIL. Basically pachadi is a South Indian style side dish recipe in which the ingredients are similar to pickle but slightly different in cooking procedure, taste and semi thick in consistency. We make pachadi with raw mango, ripe mango, citron fruit / narthangai. This recipe is very similar to my Narthangai pachadi but we used orange skin (kamala orange in Tamil). So the quantity of tamarind, green chilli and other spices vary slightly. Its so easy to cook as its done in a pressure cooker. If you have oranges at home, do not throw its skin. Make and consume it in the form of this pachadi and reap its health benefits. Next week I will share Orange skin kuzhambu and orange peel pickle. In the mean time, check out my orange skin sweet pachadi too. Ok, lets see how to make orange peel pachadi recipe in a pressure cooker easily !

Check out my mango pachadi recipe too !

Orange skin pachadi

Orange Skin Pachadi

Orange peel pachadi Spicy pachadi recipe with orange peel.
Cuisine: South Indian
Category: Pickle Recipes
Serves: 1.5 cups
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup – 250ml
  • Orange skin/peel – 1 cup
  • Green chilli – 12 nos ( use 10 for less spice)
  • Tamarind – Big gooseberry size
  • Jaggery – 1.5 tbsp
  • Salt - as needed
  • Water – as needed ( I used 1/2 cup)
  • Hing - 1/2 tsp
  • Methi seeds - 1/4 tsp
To Temper
  • Sesame oil – 1 tbsp
  • Mustard seeds – 1 tsp
  • Curry leaves - Few
  1. Wash and chop orange skin into small pieces. 
  2. In a pressure cooker base, take the chopped orange peel, slit green chilli, salt, hing, tamarind extract and jaggery.
  3. Pressure cook in very low flame for 2 whistles. Remove the lid after steam is released.
  4. Add roasted fenugreek seeds powder, mix well and boil for a minute.
  5. Temper mustard seeds in sesame oil and add to the pachadi. Store in a box after it cools down.
  • Wash and chop orange skin into small pieces. Set aside.
    Orange peel pachadi
  • Soak the tamarind in 1 cup water.Take the required green chilli and slit into two. Dry roast methi seeds and grind to powder.Keep aside.
    Orange peel pachadi
  • In a pressure cooker base, take the chopped orange, slit green chilli, 1/2 cup of tamarind extract, salt, jaggery and hing. Pressure cook in low flame for 1 to 2 whistles.
    Orange peel pachadi
  • Open the cooker lid after steam is released. Add roasted methi seeds powder. Mix well and roll boil for a minute. If the pachadi is too watery, you can boil for one more minute to make it slightly thick. Remember this pachadi thickens a bit after it cools down. Check for taste and add more salt if required.Let it cool down. The actual taste of this pachadi can be known after a day or two. Remove the pachadi from cooker to another vessel ( porcelain or glass jar) because it may react.
  • Temper mustard seeds, curry leaves in sesame oil and add to pachadi. Mix well.
    Orange peel pachadi
  • Store the pachadi in a box only after it cools down completely. Refrigerate it. Stays good for 15 days. But you should reheat it once in 3 days to avoid pungent smell. Enjoy with curd rice! 


  • Adjust the quantity of tamarind and green chillies as per the bitterness of skin. I hope the measurements I have given in this recipe works well. If you need it more spicy, add more green chillies sauteed in oil separately. Mix with pachadi . Boil for a minute. The next day, you can get the spicy taste.
  • You may have to reduce the number of chillies if its too spicy.
  • Addition of jaggery balances all the taste. So do not skip it.
  • We like the pachadi to be slightly watery. If you want it thick, just boil for more time.
  • You can use kolingikai or narthangai and make the same pachadi.
Try this easy, yummy, spicy pachadi with orange skin and enjoy with curd rice.
Orange peel pachadi
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December 9, 2017

Orange Peel Sweet Pachadi – Orange Skin Recipes Indian

orange peel sweet pachadi

Orange peel sweet pachadi is our latest invention with orange skin. Last week I bought a kg of Orange( Kamala orange in South India) as Raksha loves its juice very much. Every time I discard its skin as I was not aware of its benefits. Recently I found orange peel has so many health benefits. So I told my MIL to try some recipes with orange peel. She prepared 4 different recipes with orange peel. I have shared a picture of them in my instagram page as well. Some of my readers wanted the recipe for orange sweet pachadi. So I thought of sharing this as my first post with orange peel. I will try to share the remaining recipes in upcoming weekends. My MIL prepared this orange sweet pachadi following our mango sweet pachadi. But coconut is not used in this recipe. Instead we used ground black dates paste to give thickness and binding. So you can also call this as orange peel dates pachadi.We used jaggery instead of sugar. It tasted yummy with the sweetness of dates, jaggery to make it healthy. Tanginess & mild bitterness of orange skin with spicy taste of green chillies. So this pachadi is a blend of all the 5 taste. I relished this pachadi with sambar rice and curd rice. I loved it. I am sure you will like it too. Ok, lets see how to make orange skin sweet pachadi with step by step pictures. 

Do check out my  super soft eggless orange cake without condensed milk.

orange skin sweet pachadi

Orange Peel Sweet Pachadi Recipe - Orange skin pachadi

Orannge Peel Sweet Pachadi Recipe - Orange skin pachadi How to make orange peel sweet pachadi with dates and jaggery !
Cuisine: Indian
Category: Orange Recipes
Serves: 1/2 cup
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes

1 cup - 250ml
  • Orange skin / Orange peel - 1/4 cup
  • Green chilli - 1 no ( Finely chopped)
  • Grated jaggery - 1/2 cup
  • Dates - 2 nos (I used black dates, big)
  • Salt - a pinch
  • Water - as needed ( I used 1/2 cup)
To Temper
  • Cooking oil - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  1. Wash and chop the orange skin into small cubes.
  2. Pressure cook by keeping in a box in high flame for 2-3 whistles adding little water.
  3. Discard the water and set aside.
  4. Boil jaggery, green chilli, salt, water till jaggery melts.Add cooked orange skin.
  5. Grind dates to paste. Add to the pachadi.Boil till thick.
  6. Temper mustard seeds, urad dal in oil. Add to pachadi and mix well.
  7. Store in a box after it cools down. It stays good for a week in refrigerator.
  • Remove the white threads from orange skin to reduce the bitterness and chop it into small cubes. In a pressure cooker base add 1 cup of water, keep the orange cubes in a small tiffin box, add little water and cook in high flame for 2 to 3 whistles. You can also steam in an idli pot. Discard the excess cooked water. Keep the orange cubes aside.
    orange peel sweet pachadi
  • In a kadai, take grated jaggery, finely chopped green chillies, a pinch of salt and 1/4 cup of water.After the jaggery is melted, add cooked orange pieces. Mix well. Do not cook orange pieces for long time. It will become hard to chew.
    orange peel sweet pachadi
  • Crush black dates to a paste using mortar & pestle. Add this paste to the orange mixture.  Add 1/4 cup of water. Mix well and boil till raw smell of jaggery and dates goes off. If the pachadi is too thick, you can add some water. Adjust the consistency like jam. Remove from the kadai. Orange pieces tastes slightly chewy on the first day but it becomes soft the next day.
    orange peel sweet pachadi
  • Heat oil in a kadai and when it gets heated , splutter mustard seeds, urad dal and add to the pachadi.Mix well and let it cool down.
    orange peel sweet pachadi
  • Store in an air tight box and refrigerate. It stays good for 1 week to 10 days. This pachadi thickens over time. So you can adjust its consistency by adding some water and boil it. Relish it with bread, curd rice or sambar rice. I can lick it as such ; –)). Enjoy !
  • Cooking orange pieces before adding to pachadi is mandatory. If you saute and cook in jaggery, it will becomes chewy and hard. So do not attempt to cook directly in pachadi.
  • Adjust the quantity of jaggery as per the bitterness of orange skin.
  • Dates is used for binding. You can also use tomato puree instead.
  • Add more green chillies if you want to make sweet and spicy pachadi.

Try this easy, yummy orange skin sweet pachadi and enjoy !
In the below image, you can find orange pickle, orange skin kuzhambu and sweet pachadi.
orange skin pachadi
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April 24, 2017

Instant Mango Pickle Recipe – Andhra, Kerala, Tamil nadu Style Raw Mango Pickle With Video

Instant raw mango pickle - Andhra, Kerala, Tamilnadu
In this post, I have shared how to make instant raw mango pickle recipe in 3 different ways from 3 different states. Yes, Its Andhra style mamidikaya menthi pachadi, Kerala style Nadan mango achar and Tamil nadu style mangai oorugai. Instant raw Mango pickle is a must to do recipe during mango season.It is our family favorite. I have already posted 2 recipes for instant mango pickle which is my mom’s version. This time just for a change, I wanted to try 3 different styles of making South Indian mango pickle from various cuisines. I followed my mil’s method for Tamil nadu style, referred Sailu’s food for Andhra style & Mia kitchen for Kerala style recipe. All the 3 came out very well & finger licking good. Yesterday I relished a plateful of curd rice with these 3 pickles. Preparation time, cooking time & Ingredients of this pickle are almost the same. But the method of making has slight variations.Each recipe has its own touch and style. Tamil nadu style raw mango pickle needs less ingredients when compared with Andhra & Kerala. It can be consumed immediately too. Of course I tasted Andhra & Kerala mango pickles immediately after making. Even though they tasted good, I felt they need a setting time of at least one day to know its best taste & flavor. If you have one big raw mango in hand, you can prepare all these 3 pickle varieties in the next 10 minutes.Its that easy ! Soon I must try Karnataka & North Indian( Punjabi) style pickles too.Ok, lets see how to make Andhra, Kerala & Tamilnadu style Instant mango pickle/ raw mango pickle with step by step photos and a video !
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April 12, 2017

Mango Pachadi Recipe – Manga Pachadi For Tamil New Year

mango pachadi recipe - Tamil New Year Recipes
Mango Pachadi / Manga pachadi in Tamil and Arisi paruppu Payasam/Rice moong dal payasam is a must & should neivedyam(Prashad) recipe for Tamil new year(Puthandu) in Tamil nadu. But people make it with their own variations. Some people make this sweet mango pachadi adding sugar. Some make it with ripe mango too. But we make it with raw mango adding jaggery, coconut paste and neem flower ( Veppam poo). This pachadi has to be prepared with 6 different taste ( sweet, sour, spicy, tangy, bitter, salt) to denote that all the emotions of a person has to be treated equally. Tamil Brahmins make it almost the same way but without coconut. Basically I am a big fan of raw mango recipes. This mangai pachadi is even more special as I make it only once in a year and that too on Tamil new year day. I love this combination of sweet and spicy taste more than Sendhil & Raksha. Today I have shared our style of making raw mango pachadi with step by step pictures and a video. I have also mentioned the points for variations. Do try it for this Tamil new year celebration and offer God ! Check out my Tamil new year lunch menu post for more neivedyam recipes we prepare on this day.

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October 5, 2013



I was really bored of making onion raita for stuffed parathas.When i was telling this to Sen , he immediately suggested me to try this simple masala raita as served in punjabi hotels..I googled some recipes, got an idea & tried it. We loved it a lot..Its a very simple & easy to make recipe..Do try this raita for a change and let me know how u liked it.

1 cup - 200ml

  • Fresh curd – 1 cup
  • Roasted jeera powder – 1/4 tsp
  • Red chilli powder – 1/2 tsp
  • Pepper powder – 1/4 tsp (optional)
  • Chat masala – 1/4 tsp
  • Coriander leaves – 1 tbsp
  • Sugar - 1/2 tsp ( optional)
  • Salt –As required


  • In a bowl , take the curd & add the salt. Mix well. Just before serving mix in red chilli powder , chat masala, jeera powder . Garnish with coriander leaves.

masala--raita recipe copy

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September 14, 2013

Onam Festival Sadya Menu | Kerala Onam Lunch Dishes

onam sadya --picture

This is my second Onam sadhya lunch menu with onam sadya serving order. Basically I love to try other state recipes a lot apart from my usual Tamilnadu recipes .When it comes to regional cuisine , my first choice is for kerala food. My dad’s mom(my aachi) is from Nagercoil..As it is in kerala border , my aachi’s cooking was very similar to keralites .She makes many coconut based recipes like sodhiAvial, theeyal etc..So right from my childhood, I grown up eating those foods. This may be the reason I have a love towards kerala food. But I have never thought I could make authentic kerala recipes in my kitchen. I must thank my Ex-neighbor Mrs. Prema for sharing all her yummy recipes & inspired me to cook them. Last year i posted onam sadya recipes for the first time from vanitha magazine with the help of her.I should say that was one of the hit posts in my blog.This year I couldn’t try vanitha recipes as she had changed her house ..I really miss her and her recipes very badly :(She was a caring and good friend of me..This time too,before cooking these recipes, i called her over phone to confirm the methods of making..

I must also thank all our malayali blogger friends because all these recipes are from their blogs Open-mouthed. I googled the recipes , chose them based on the comments and tried it.I have given the source of each recipe under the title..Everything came out very well. I felt so happy when i made this platter..I referred Roshni’s blog for serving order. Hope i have served them in correct order ..Thank u Roshni :)

I wanted to try the recipes which I din’t post in my last year’s onam sadya platter. So this year I tried paruppu curry , puli inji , Kerala sambar with freshly ground spices  (without coconut), Kerala tomato rasam , Puliserry , Olan , Avial( my mom’s recipe) , Cucumber kichadi , Vendakka pachadi , Beans mezhukkuppuratti , Cabbage thoran , Channa dal payasam  , Sharkara payasam & Naranga achar ( my mil’s pickle).. U may wonder by seeing the color of sharkara payasam ;).It has to get a brown shade .As my jaggery is colorless the syrup was very light in color. So I added a pinch of red color to it. I thought it will give a brown paagu effect to the payasam but unfortunately it became orange and also it became very thick like pudding. So friends please excuse. I’ll try to update the picture. But the taste was really great. :L)

I’ve given step by step pictures for all the recipes in a simplified manner. Hope it will be understandable and helpful :)

I wish all my friends a very happy and great onam celebration :)
onam sadya---platter


  • Toor dal – 1/2 cup
  • Pumpkin – 1/4 cup (cubed)
  • Drumstick – 1 no
  • Potato – 1 no
  • Turmeric powder – 1/4 tsp
To roast n grind
  • Oil – 1 tsp
  • Dhania – 1.5 tbsp
  • Urad dal – 1.5 tbsp
  • Red chillies – 5-7 nos
  • Fenugreek seeds – 1/2 tsp
  • Hing – 1/4 tsp
Tamarind – Small lemon size
To temper & saute
  • Cooking oil – 2 tbsp
  • Mustard seeds – 1 tsp
  • Red chilli – 1 no
  • Big onion – 1 no
  • Curry leaves – few
  • Tomato – 1 no
  • Turmeric powder – 1/4 tsp
  • Salt n water – as needed
Coriander leaves – few to garnish
  • Pressure cook dal adding turmeric powder and a drop of oil.Mash it well and set aside.Take extract from the tamarind and set aside.
  • In a pan , heat oil and roast all the ingredients given under “ to roast n grind”. Saute well without burning and switch off the flame.Make them to a paste and set aside.
onam kerala sambar tile1
  • In a kadai , heat oil, temper mustard seeds, red chilli , curry leaves and saute the onions , tomatoes & curry leaves.Saute till tomato turns mushy.Add tamarind extract ,salt  and curry leave.Allow it to boil well ,add all the vegetable and boil the tamarind extract till the veggies cook well.
onam kerala sambar tile2
  • After the veggies are cooked , add the mashed dal and spice powder. Mix well and boil for 5 minutes.sambar will thicken,add water if necessary .
  • Garnish with coriander leaves.
onam kerala sambar tile3
Line a bowl with banana leaf and pour the sambar. Close it with a lid.Serve with rice !
  • Any vegetables like yam ,carrot , pumpkin , drumstick , radish ,lady’s finger and ashgourd can be used in this sambar..

Source – Marias menu

  • Tomato – 2 (chopped or crushed)
  • Tamarind  – Small gooseberry size
  • Cooked dal water – 1/4 cup (optional)
  • Black pepper corns –  1 tsp
  • Red chillies – 4
  • Garlic – 6 cloves
  • Jeera – 1/2 tsp
  • Dhania – 1tsp
  • Asafoetida– a pinch
  • Salt & water – as needed
  • Coconut oil – 1 tbsp
  • Chopped coriander leaves – 1-2 tbsp
  • Fry the dry red chilli for a minute. Grind together fried red chilli, pepper corns, garlic, jeera and coriander seeds slightly coarse in texture  OR U can make it to a coarse paste as per the original recipe.
onam kerala rasam
  • Heat oil , fry ground masala for 2-3 mins. Add chopped tomatoes and mix well. Cook till tomatoes become soft.
onam kerala rasam tile1
  • Add tamarind extract and salt. Mix well. Add 2 cups of water and coriander leaves. Let it boil, reduce the flame and simmer for 5-7 mins. Add a pinch of hing.Serve hot !
onam kerala rasam tile2

Source – Pachakam

  • Thick n sour Curd - 1 cup
  • Grated coconut - 1/3 cup
  • Green chillies – 4 nos
  • Garlic pod - 1 no
  • Cumin seeds -  1/2 tsp
  • Small onion – 2 no
  • Turmeric powder - 1/2 tsp
To temper
  • Coconut oil - 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Cumin seeds – 1/2 tsp
  • Fenugreek seeds- 1/ tsp
  • Curry leaves –few
  • Roasted Fenugreek powder - 1/4 tsp
Sugar – 1/4 tsp
Salt - As reqd

  • Grind together coconut, green chillies, garlic, 1/2 tsp cumin seeds, small onion and turmeric powder into a fine paste.Cook the ash gourd pieces separately. 
  • Beat the curd by adding this paste, salt and sugar. After beating , the mixture should be of medium thick consistency. 
onam pulissery tile1
  • Heat oil in a pan. Temper mustard seeds. Add 1/2 tsp cumin seeds along with fenugreek seeds and curry leaves and mix it well.
  • Pour the curd mixture  and cooked ash gourd into the pan and keep it on a medium flame, stirring continuously, until it becomes warm.  NEVER ALLOW THE CURD MIXTURE TO BOIL. Remove it from fire and sprinkle roasted fenugreek powder over the Pulissery and mix it well.
onam pulissery tile2
  • Serve hot with rice.
U can also use cucumber , Mango & pumpkin

Source – Spicy chilli

1 cup - 200ml
  • French Beans-1 cup ( cut into 1cm length)
To grind to coarse paste
  • Small onions- 6 numbers
  • Garlic – 3 cloves
  • Chilli powder- 1 tsp
  • Turmeric powder -1/4 tsp
To season
  • Coconut oil – 1.5 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - 2 sprigs
  • Chop the beans , add salt and pressure cook it in high flame for one whistle. ( This is for fast quicking & less oil consumption).Drain all the excess water.But make sure beans should be soft yet firm., It should not lose its shape.
  • Coarsely grind the items given under “to grind” without adding water.
onam beans mezhukkupuratti tile1
  • In a pan , heat oil and temper mustard and curry leaves. Now add the beans and saute well in high flame for a minute to absorb all the moisture in them..
  • Now add the coarsely ground paste and saute them till the raw smell goes off. Do it in medium flame.Fry till the beans look dry and shiny..Remove n serve !
onam beans mezhukkupuratti tile2

Source – My neighbor

1 cup - 200ml
  • Cabbage - 1 cup
  • Big Onion –2 nos
  • Turmeric powder – 1/4 tsp (optional)
To grind to a coarse paste
  • Grated coconut – 1/4 cup
  • Green chillies – 2 nos
  • Jeera – 1/4 tsp
To temper
  • Coconut oil –2 tbsp
  • Mustard seeds –1 tsp
  • Red chillies – 1no
  • Curry leaves - A few
  • Grind coconut , green chillies and jeera to a coarse paste without adding water.Set aside.Chop the cabbage and onions ..Mix together the finely chopped cabbage, onions, and salt.
  • Heat oil in a kadai. Add mustard seeds and allow it to splutter. Then add pinched red chilli and curry leaves to it. Now add the ground mixture , saute for few minutes .Remove n serve !
onam cabbage thoran tile1
onam cabbage thoran tile2

Source – Marias menu

  • Black-eyed beans /vanpayar / kaaramani – 1/4 cup
  • Ash gourd -  2 cups, cut into cubes
  • Green chilli – 3-4, slit lengthwise
  • Water – as needed
  • Thick coconut milk – 1/2 - 3/4 cup (adjust)
  • Salt- as needed
  • Curry leaves – few
  • Coconut oil – 1 tbsp
  • Heat a tsp of oil in a kadai and fry the beans till it starts to crackle.( This step is not in the original recipe . But i did it for additional flavor)
  • Pressure cook the beans with 1 cup of water in low flame for two , three whistles.Drain the excess water & keep aside the cooked beans. The beans should not be over cooked and it should retain its shape.
  • Cook together ash gourd, green chilli, salt and 1.5 cups  of water, till ash gourd becomes tender. Ash gourd also should not be overcooked and it should retain its shape.
  • Add the cooked beans to the ash gourd and mix well. Add coconut milk and curry leaves. Cook on low flame for 5-7 mins. Remove from the fire and drizzle some coconut oil.The curry has a thick consistency.
onam olan tile

No need to soak the beans if u fry in oil. In the actual recipe , maria mentioned that it is not necessary to soak the beans even without frying..

Source – My neighbor

  • Thinly chopped Lady’s finger – 1 cup
  • Thick curd – 1 cup
  • Green chilli – 2 nos(finely chopped)
  • Salt – as needed
  • Sugar – a pinch
  • Coconut oil – 1.5 tbsp
  • Mustard seeds – 1 tsp
  • Curry leaves – few
  • In a kadai , add oil , temper mustard seeds and curry leaves.Then add the finely chopped lady’s finger & green chillies and saute in high flame continuously .Add salt , sugar and saute till it is cooked well.
  • Remove & add curd to it. Mix well and serve !
onam vendakka pachadi

  • Cucumber – 1 no
  • Thick curd – 1 cup
To grind
  • Green Chillies  - 2 nos
  • Grated coconut –1/4 cup
To temper (optional)
  • Mustard Seeds - ¼ teaspoon.
  • Coconut       - ¼ tbsp
  • Red Chillies- 1 pinched.
  • Curry leaves   - few  
  • Cut cucumber into small pieces and set aside.
  • Grind coconut and green chillies to a smooth paste adding water.Mix this paste with cucumber.Temper mustard & other ingredients and add to the mixture.
  • Lastly add the thick curd , mix well & serve immediately.

Source- Vanitha magazine

  • Chana dal – 1/4 cup
  • Grated jaggery – 1/2 cup
  • Grated coconut – 1 cup
  • Salt – a pinch
  • Cardamom – 2 nos powdered
  • Ghee – 1 tbsp
  • Roasted nuts – 2 tbsp
  • In a mixie add  1/3 cup of water and take the first coconut milk.Set aside.Again add 3/4 cup of water and take the second milk.Keep aside.
onam payasam tile
  • Pressure cook channa dal adding enough water for two,three whistles in low flame.Open and mash them well. I pulsed it in mixie.
  • In a pan , melt jaggery , make syrup and strain the impurities.Add the mashed dal to the syrup . Add the second coconut milk and ghee & boil till it reduces to half..
onam channa payasam tile1
  • Lastly add the first thick milk , cardamom powder and mix well. Boil in very low flame for 2 minutes and switch off the flame.
onam channa payasam tile2
  • Add the roasted nuts n serve !

Source – Cheenachatti

1 cup - 200ml
  • Grated coconut –1 cup
  • Raw rice – 1/4 cup
  • Grated jaggery – 1/3 cup
  • Ghee – 1 tbsp
  • Cashew Nuts & raisins – few

  • In a mixie , grind coconut adding 1 cup of water and take the first milk.Again add 1/2  - 3/4 cup of water and take the second milk. Set aside.
  • In a pan , melt the jaggery , make syrup , strain impurities if any.Make jel like syrup..
onam payasam tile
  • Wash n soak raw rice for 20 minutes.Pressure cook it adding 1/2 - 3/4 cup of water.Rice should be cooked but it should not be mushy.
  • Add the syrup to the cooked rice and boil well.Add the second coconut milk an boil for 5-7 mins in low flame.
onam sharkara payasam
  • Lastly before switching off the flame, add the first coconut milk.Mix well. Add the roasted nuts.Serve !
onam sharkara payasam tile1
  • This payasam tends to thicken soon. It will become spoonable.Add more milk to get a thin consistency.U can also add 2 tbsp of roasted coconut pieces if u wish.
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April 10, 2013


Obbattu recipe
I wish all my friends a very happy ugadi. Though we don’t celebrate this festival at home , i love ugadi pachadi and poli with coconut stuffing.. We tamilians celebrate Tamil new year which falls on 14th of this month.We prepare Mango pachadi and rice payasam along with other lunch recipes. My friends here and in Andhra celebrate this festival in a grand manner. I asked them about their lunch menu for ugadi and they gave me a big list.  But i thought of trying this famous ugadi pachadi and obbatu recipe among them. I got these recipes from my friend Megha.She said obattu and ugadi pachadi will be in their menu for sure..Other than this they prepare Mango rice / puliohara , Vada, sambar , Sundal ,chitranna ( Variety rice) and it goes on.

I’ll start with ugadi pachadi. Its the easiest pachadi i’ve ever made. We too make mango pachadi on Tamil new year day but its a bit time consuming process. But this recipe needs no cooking. Its just a mixture of 6 tastes ie , sweet , salt , spice , sour, tangy and bitter.. I liked it very much. Adjust the quantity of ingredients based on ur liking.

ugadi pachadi

1 cup -250ml
  • Raw mango – 1/4 cup
  • Grated jaggery – 3 tbsp
  • Tamarind – Big gooseberry size or 2 tsp extract
  • Red chilli powder – 1 tsp
  • Crushed Neem flower – 1 tbsp (i used dried one, fresh would be fine)
  • Coconut bits – 1 tbsp (optional)
  • Water – as needed
  • Salt – little

Ugadi pachadi ingredients
  • Wash and chop the raw mango pieces finely.Soak tamarind in water and take the extract ..
  • In a bowl , take the raw mango pieces  , tamarind extract , red chilli powder , grated jaggery , salt and mix well.
  • Add little water to adjust the consistency based on ur liking..
  • Some like it to have it thick and some likes to be thin. Please add water accordingly.
How to make Ugadi pachadi


Click here to see my latest detailed post on Obbattu

Usually i make poli using the left over channa dal puran. Yesterday when I went for shopping I saw a newly opened stall for selling obbattu and other snacks for ugadi especially..I bought some to taste. It was very nice. The thing is they make obbattu in front of us and they serve it really hot. So i was able to see how they rolled , the consistency of dough , puran etc.With that help, i tried it. It was very tasty ..We loved it a lot.It came out soft and thin.Oil is the most important ingredient here. The more oil u add , the more tasty poli.. Use sesame oil / Gingely oil to get a nice taste.So no need to worry about adding more oil as it is is very good for health.Also the consistency of dough should be loose.. It should not be sticky, adding more oil make it non sticky. I have tried to give the quantity of water and oil what i used. Try and adjust if more quantity is needed.Keep the dough covered for 1 hour minimum which also helps to get soft poli. I used obbattu sheet to roll them. In india, u can get in all stores. It costs just 2 rs.. If u don’t get it , u can use either banana leaf or good quality polythene sheet. Grease it with oil and make the shape.


Click here to see my latest detailed post on Obbattu
For dough
  • Maida / All purpose flour – 1 cup
  • Gingely oil/Cooking oil – 1/4 cup + 3 tbsp
  • Water – 1/2 cup (little less , may be 1 tbsp)
  • Salt – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Cooking soda – a pinch (optional)
For stuffing / Puran
  • Grated coconut – 1 cup
  • Grated jaggery – 3/4 – 1 cup
  • Cardamom powder – 1/4 tsp
  • Water – Very little
Poli / Obattu sheet  - 1 no ( cut into round shape)
Ghee – 1 tbsp ( for greasing the poli , optional)


Click here to see my latest detailed post on Obbattu
  • In a wide bowl , take the flour , salt , turmeric powder , soda , oil and mix well.Add water and make a sticky dough. Then add 1 tbsp of oil over the dough and knead well for 5 minutes to make the dough non-sticky. Add one more tbsp of oil if necessary. Lastly add 3 tbsp of oil and cover the dough.Keep it covered for minimum of 2 hours to maximum 8 hours. The more time u keep the dough the more soft it would be.Click here to see my latest detailed post on Obbattu
poli tile1
  • Start making puran now. Grate coconut and jaggery.Grind the coconut in Mixie to make it a fine powder.In a non-stick pan , melt the jaggery adding little water just to cover it..Strain the impurities using a metal strainer if necessary.
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  • Again boil the syrup till it becomes frothy and raw smell of jaggery leaves it. It will take 5-8 mins in low flame.. Then add the grated coconut and mix well till it becomes thick.
  • Switch off the flame and add the cardamom powder. Mix well and allow it to cool..
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  • Now take the dough , knead well for 10 minutes. The dough should be loose , elastic and pliable. Add more oil if it sticks..
  • Take a small lemon sized ball of dough and equal sized ball of puran. Pat the dough to make a thick small circle and keep the puran in the middle.
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  • Bring all the corners to the middle and close the ball. Roll it well.
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  • Cut the obbattu sheet into round shape and grease it with oil.Place the ball and press it with ur hands to make it very thin. Press it to make it round as per the size of the sheet.
poli tile8
  • Heat dosa tawa , drizzle little oil and put the obbattu along with the sheet and remove the sheet alone in a second . Cook the poli for few seconds , flip it and again cook for another few seconds. Make sure u don’t over cook it. It will be roasted and becomes like an papad…Cooking has to be done very fastly..
poli tile9
  • After removing from the tawa , grease it with ghee for additional taste and flavour..Enjoy !

Note : After it cools down , u can store them in a box for 2-3 days.

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