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Active Time
20 minutes
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Total Time
20 minutes
Pachadis are lightly cooked South Indian salads, often involving yogurt. This was my grandmother's recipe, and it remains a feature of my core repertoire because it's so simple and unusual at the same time. This recipe is part of our menu for Sadhya, a South Indian feast.
Ingredients
Makes 6 servings (as part of a large meal)
Step 1
Heat 2 tablespoons oil in a 5- to 6-quart heavy pot over medium heat until it shimmers. Cook onion, stirring occasionally, until tender, about 7 minutes. Add spinach, chile, 2 tablespoons water, and 3/4 teaspoon salt and cook, uncovered, stirring occasionally, until spinach is wilted, 3 to 5 minutes. Remove from heat and stir in yogurt.
Step 2
Heat remaining 1 1/2 tablespoons oil in a small heavy skillet over medium-high heat until it shimmers, then cook mustard seeds until they begin to pop and/or turn gray, then add cumin seeds and red pepper flakes and cook, stirring, until cumin seeds brown, about 30 seconds more. Add curry leaves (if using), covering skillet immediately for a few seconds, then stir spice mixture into spinach mixture. Season with salt. Serve warm.
•Indian ingredients can be mail-ordered from Kalustyans.com.
•Chile can be removed during cooking when the dish is spicy enough for your taste.
•Spinach-yogurt mixture, without spiced oil, can be made 1 day ahead and chilled. Reheat before proceeding with recipe.
Leave a Review
Reviews (2)
Back to TopQuick, easy, tasty. I had it for lunch over brown rice.
delingei
Californian in England
2/17/2013
Nice flavours, works great as a healthy side. I added a little extra salt to balance the tang of the yogurt, but it is great as is.
JFerland
Vancouver, BC
8/10/2012