Poosanikkai Pachadi seems to be the monopoly of only a few of our families. This dish and the name was known to me only after my marriage. This is prepared as one of the dishes in the leaf to be offered to the forefathers and worshipped on the Thai Pongal Day in our ancestral home.
Ingredients :
Sliced Poosanikkai 2 cups
Cooked Toor Dhal 1/2 cup
Powdered Jaggery 2 tbsp.
Tamarind 1 big Gooseberry size
Oil, Mustard, Split Urad Dhal, Curry Leaves, Salt
To grind in the mixer :
Grated coconut 4 tbsp
Green chillies 3
Cumin ( Zeeragam ) 1 tsp.
Small onions 4
Method :
1. Soak the Tamarind in warm water and take 1/2 cup of extract.Grind the coconut with
little water and the given ingredients in the mixer.
2. Cook the sliced Poosanikkai with the required water till they become soft.
3. Add the coconut paste, tamarind water, cooked Dhal,salt and Jaggery. Let it boil on
a medium flame for 5 mins.
4. Season with Mustard, Urad Dhal and Curry Leaves.The Pachadi, a mixture of sweet,
sourness and salt is ready. Cooked Moong Dhal can be added instead of Toor Dhal.
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| Poosanikkai Pachadi |
Ingredients :
Sliced Poosanikkai 2 cups
Cooked Toor Dhal 1/2 cup
Powdered Jaggery 2 tbsp.
Tamarind 1 big Gooseberry size
Oil, Mustard, Split Urad Dhal, Curry Leaves, Salt
To grind in the mixer :
Grated coconut 4 tbsp
Green chillies 3
Cumin ( Zeeragam ) 1 tsp.
Small onions 4
Method :
1. Soak the Tamarind in warm water and take 1/2 cup of extract.Grind the coconut with
little water and the given ingredients in the mixer.
2. Cook the sliced Poosanikkai with the required water till they become soft.
3. Add the coconut paste, tamarind water, cooked Dhal,salt and Jaggery. Let it boil on
a medium flame for 5 mins.
4. Season with Mustard, Urad Dhal and Curry Leaves.The Pachadi, a mixture of sweet,
sourness and salt is ready. Cooked Moong Dhal can be added instead of Toor Dhal.
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