USIRIKAYA KOBBARI PACHADI

This pachadi can be made during kartika masam as it has no garlic.

INGREDIENTS

Usirikayalu – 5 cut into small pieces

Freshly grated coconut -1 cup

Green chillies – 3 to 4

Coriander seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Oil for frying

Salt to taste

Lemon juice – 1 tbsp

TALIMPU

Oil – 1 1/2 tsp

Mustard seeds – 1/2 tsp

Chana dal – 1/4 tsp

urad dal .- 1/4 tsp

Cumin seeds – 1/2 tsp

Broken red chillies – 6 pieces

Curry leaves – few

Turmeric powder – 1/3 tsp

Asafoetida – 1/3 tsp

METHOD

1. Wash and pat dry usirikayalu. Chop the usirikayalu into pieces discarding the seeds.
2. Heat 1 1/2 tsp of oil in a pan. Add green chillies , cumin seeds and coriander seeds.
3. Fry on medium flame for 2 to 3 minutes till the raw smell goes out. Keep it aside.
4. In the same pan, heat 1 1/2 tsp of oil. Fry usirikaya pieces on medium flame for 3 to 4 minutes. Fry till the usirikaya pieces turn into light pink colour.
5. Take a motor & pestle. Crush green chillies , cumin seeds and coriander seeds to a coarse paste.
6. Then, add salt and fried usirikaya pieces and mash it to a coarse paste. Add freshly grated coconut and lemon juice. Mix well and check out the seasonings.
7. Heat 1 1/2 tsp oil in a pan and add mustard seeds. When mustard seeds start spluttering, add chana dal, urad dal, cumin seeds and fry for a second. Add red chillies, curry leaves, turmeric powder and asafoetida.Fry for few seconds.
8. Add usirikaya and coconut mixture prepared earlier. Switch off the flame. Mix well.
9. Serve with steamed rice and a dollop of ghee.