Courgette & Coconut Pachadi

31 Jul

This freshly made Pachadi, or South Indian style relish, is absolutely fantastic and a real favourite of mine. It is a subtle blend of courgettes boiled with grated coconut and seasoned with coriander, chilli and lemon juice. Serve with Indian breads, rice and other vegetable dishes and a dal. A pachadi is usually freshly made for the meal but can also be kept for a few days before serving. You could use any squash for this recipe.

  • 200g or 1 medium sized yellow courgette 
  • 3 tbsp grated desiccated coconut 
  • 250 ml water 
  • 1 tbsp green coriander seeds 
  • Juice of one lemon or lime 
  • 1-2 hot green chillis, thinly sliced 
  • 1/4 tsp coarse sea salt 
  • 2cm cube of fresh ginger 
  • 1 clove of garlic 
  • 1 tbsp coriander leaves, chopped 

Put the coconut, courgette, coriander seed and water in pan and bring to the boil quickly. Reduce the heat, cover and simmer slowly for 5-7 minutes until the courgettes are soft. Meanwhile bash up the garlic and ginger with the sea salt in a mortar and pestle to form a paste and slice the chillis. When the courgettes are cooked and have cooled down a little mash them with a potato masher to a rough puree and stir in the ginger + garlic paste along with the lemon juice, chillis and coriander leaves.

Recipe Source

This recipe originally came from  Food Down Under. I’ve used yellow courgettes and changed the recipe slightly by adding, my favourite spice, green coriander seeds and using lemon juice as the souring agent instead of tamarind, which I think spoils the colour of the pachadi particularly if using yellow courgettes.

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