Every cuisine of the world has its own unique style of making yoghurt dips. And this holds true for Kerala cuisine too.
The pachadi or spiced yoghurt dip of Kerala is quite popular and a regular accompaniment to most meals. Just like any other Mallu (an affectionate name for Keralites, as I would like to believe), I love pachadi and the fact that it is such a versatile dish.
Traditionally, the pachadi is made from cucumber, especially the Malabar variety. But these days, you can find recipes for all kinds of pachadis – brinjal pachadi, bitter gourd pachadi, beetroot pachadi, to name a few.
I usually make pachadi at home when we are having paratha, rotis, chappathi, pita bread etc…And this time, I decided to try out cashewnuts to make a pachadi. A totally random thought which resulted in this wonderful dish.
Mildly spiced but packed with nutty flavour, this cashewnut pachadi is very refreshing and can be had as an accompaniment to a meal, as a yoghurt dip or just by itself….
- Cashewnuts – ½ cup crush into small bits
- Yoghurt thick, good quality – 1 ½ cups, beaten well
- Turmeric powder – ¼ tsp
- Red chilli powder – ½ tsp
- Salt – to season
- Cumin powder – ¼ tsp
- Vegetable oil – ½ tsp
- Mustard seeds – ¼ tsp
- Curry leaves – 5 tear into small pieces
- Beat the yoghurt well with a fork to avoid any lumps and get smooth consistency. If too thick, add a little water.
- Heat oil in a pan and crackle mustard seeds.
- Add curry leaves and crushed cashewnuts.
- Saute for a minute and add all the spices.
- Saute for another 2-3 minutes on low flame.
- Cool and add to the yoghurt.
- Refrigerate till just before serving. Also add salt just before serving.