Apple curd Pachadi, is a perfect combination of sweet and tangy flavors, making it a delightful addition to any meal. The creamy texture of the curd blends perfectly with the juicy apples, creating a unique and delicious taste sensation. Give this Apple Curd Pachadi a try and experience a burst of flavors in every bite!
This tangy and flavorful pachadi is a delightful accompaniment for just about any flavored rice or chapati.
Apple Curd Pachadi is a refreshing and tangy dish made by combining cooked apples with yogurt and a flavorful seasoning. To prepare it, start by washing and peeling an apple, then chop it into small pieces. Grate some ginger and split a green chili. Cook the apple with the ginger, green chili, turmeric, and salt in water until soft, then let it cool. Once cooled, whisk yogurt until smooth and mix it into the apple mixture. For the seasoning, heat oil, add mustard seeds, and when they pop, stir in asafoetida, curry leaves, and red chili powder. Pour this tadka over the Pachadi and mix well for a delightful accompaniment to your meal.
Apple Curd Pachadi
4
servings5
minutes10
minutesApple Curd Pachadi offers a delightful mix of sweet and tangy flavors. The creamy texture comes from the curd and juicy apples. This unique dish is a perfect accompaniment to flavored rice or chapati, promising a burst of flavors in every bite. Try it for an enjoyable meal enhancement!
Ingredients
Apple – 1
Curd – 1 cup
Green chili – 1 or 2
Fresh ginger – a small piece
Turmeric powder – a pinch
Salt – ½ teaspoon or as per taste
- For seasoning:
Oil – 1 teaspoon
Mustard – ¼ teaspoon
Asafoetida Powder – two pinches
Curry leaves – few
Red chilli powder – 2 pinches
Directions
- Wash and peel the apple, then chop it into small pieces. Grate the ginger, measuring out half a teaspoon. Split the green chili lengthwise.
- In a pot, combine the apple, green chili, grated ginger, turmeric powder, and salt. Add half a cup of water and cook over a low flame until the apple is soft. Let it cool completely.
- Meanwhile, churn or whisk the yogurt until smooth. Mix the yogurt into the cooled apple mixture.
- Heat a teaspoon of oil in a tadka ladle. Add mustard seeds. When they start to pop, add asafoetida powder and curry leaves. Turn off the stove and stir in red chili powder. Pour this seasoning over the Pachadi and mix well.