Tuesday, January 24, 2012
Dahi Pacchadi ( Apple & coconut raita )
Cooking Time Required: 10-12 mins
Cost of preparation: 25-30 rupees
Ingredients: Yogurt ( 1 cup ), apple ( 1 no ), freshly grated coconut ( 1 cup ), green chillis ( 2-3 nos), pudina/mint leaves ( a handful ), amba ada/mango ginger ( 1 inch ), black salt ( kala namak, 1/5 tsp ), jeera-lanka ( cumin-chilli ) powder ( 1/5 tsp ), oil ( 1 tsp ), mustard seeds ( 1/5 tsp ), chopped graped ( 1/3 cup), sugar ( 1 tsp), salt ( to taste).
Preparation: Cut the apple into small pieces (preferably like matchsticks).
Crush the mint leaves and extract the juice. Crush amba ada and green chillis. Keep aside.
Take the yogurt in a mixing bowl. Add jeera-lanka powder, amba ada, green chillis, mint juice, sugar, black salt and salt along with 3-4 tbs water. Beat well.
Add the apple pieces and grated coconut to the mixing bowl with required amount of water and mix well.
Heat the oil in a wok. Add the mustard seeds to it. Pour the spluttering seeds over the contents of the mixing bowl. Garnish with chopped grapes. ( Optional: Few mint leaves can also be added to the garnish )
Serve as a side-dish with any non-vegetarian/vegetarian meal.
Note: Mango ginger is a herb of the turmeric family. It has a mild mango flavour with notes of ginger. Used for tempering dals, raita, chutneys and pickles.