PEAR PACHADI

PEAR

HOW TO MAKE PEAR PACHADI

PEAR PACHADI

INGREDIENTS:

For a detailed Recipe on HOW TO MAKE CURD/YOGURT, Click here...

To Temper:

METHOD:

• Wash Peel, Core & Cut Pears into small pieces, alternatively it can be grated too.
• Whisk the Curd and pour it to the above.
• Add a dash of Salt and a pinch of Sugar and mix well.
• Heat Oil in a pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies, Green Chillies and Curry Leaves.
• Add grated Coconut to the above and give a quick stir.
• Immediately switch off the flame.
• Pour the tempering into the Pear Pachadi and mix well.
• Serve it with rice or add it as one of the side dishes for SADHYA.

NOTES:

• Grated Pears tend to ooze out a bit of water, so I feel it is best to cut it into small pieces & then add it along with Curd.
• If not, Pachadi will turn out to be watery.
• I usually cut them into tiny bites and leave them in the refrigerator, which will help in retaining the crunchiness of the Pear.
• Just before serving I mix it up with Curd/Yogurt and the tempering.
• Adding Fenugreek is totally optional.
• Do not cook the Pear or reheat the dish, reheating may curdle the curd and make the Pear Pachadi watery. 
• Can use any cooking oil for tempering, but Coconut oil gives an authentic flavour to the dish.

PINEAPPLE & GRAPES MADHURA CURRY

HOW TO MAKE PINEAPPLE, NENDHRAPAZHAM & GRAPES MADHURA CURRY

PINEAPPLE & GRAPES MADHURA CURRY

INGREDIENTS:

For Pineapple & Grapes Madhura Curry:

To Grind :

For Tempering :

METHOD :

• Peel, Core and dice the Pineapple into small Cubes.
• Peel and Cut the Nendhra Pazham into small Cubes.
• Cut Grapes into halves and keep it aside.
• Cook Pineapple and Nendhra Pazham along with Turmeric Powder, Red Chilli Powder and a dash of Salt.
• Pour 1/4 Cup of Water to the above and cook the fruits on a low flame until it turns soft.
• Meanwhile, grind the grated Coconut, along with Yellow Mustard Seeds, Green Chillies & Ginger into a smooth & thick paste.
• Pour the ground paste to the cooked fruits and give a quick stir.
• Cook this on a low flame until the raw flavour goes.
• Now add halved Black Grapes along with the Jaggery syrup and mix well.
• Immediately switch off the flame.
• Meanwhile, heat Coconut Oil in a separate pan.
• Splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves in it.
• Pour the tempering to the Madhura Curry and give a quick stir. 
• Serve Pineapple & Grapes Madhura Curry as one of the side dishes in a Sadhya or as a side dish along with Rice & Curry.

NOTES:

• Pineapple and Nendhra Pazham should be slightly overcooked for this Madhura Pachadi.
• Do not cook Grapes, it would slightly wilt in the heat of the Curry, but it should retain the crunchiness.
• Use Curd/Yogurt which is not much sourer.
• Adjust the number of Green Chillies to suit your spice level.
• Adjust the amount of Jaggery to suit your sweet preference.
• Madhura Curry would naturally be sweet due to the Sweetness from the Fruits, adjust the sweetness (while adding Jaggery) accordingly.
• Adjust the consistency of this Madhura Curry as per your preference.
• Use Coconut Oil for a complete Nadan Ruchi.  Can use any other vegetable oil too.

    In many Malayali households, offering a glass of chilled Sambharam to guests on a hot day is a warm and welcoming tradition. Buttermilk is not just a Malayali favourite—it holds a cherished place in South Indian homes as well. Across Tamil Nadu, Karnataka, and Andhra Pradesh, serving Moru or Majjige to quench thirst is a timeless act of hospitality. As beautifully described in a Tamil song from the movie Sivaji, “Verum Thanni Ketta Moru Tharum Nesam, Vellanthi Manithargal Vaasam” – when you ask for water, they serve you buttermilk instead, a simple yet profound act of kindness and care.

Why You Should Drink Sambharam 

How to Make Sambharam – Step-by-Step Guide 

Sambharam – Kerala’s Traditional Spiced Buttermilk

Ingredients:

• 2 cups Yoghurt/Curd
• 2 cups Water (adjust as per consistency preference)
• 2 Green Chillies (slit)
• 1-inch piece Ginger (crushed or grated)
• 1-2 Shallots (Optional, crushed or finely chopped)
  
• 10-12 Curry Leaves (roughly torn)
• 2-3 Lemon Leaves (optional, for added aroma)
• ½ teaspoon Salt (adjust to taste)

Method - Step-by-step Instructions:

Pound Ginger & Green Chillies:

• Slightly pound the ginger and green chillies together using a mortar and pestle for enhanced flavour. Alternatively, you can finely chop them if you prefer a milder taste.

Shred Fresh Leaves:

Churn Yoghurt:

Add Cold Water:

• Pour in cold water (1-2 cups, depending on desired consistency) and churn again to combine thoroughly. This gives the sambharam its signature refreshing texture.

Mix in Ginger, Green Chillies & Leaves:

• Add the pounded ginger, green chillies, curry leaves, and lemon leaves into the buttermilk. This step infuses the drink with a zesty, fragrant flavour. 

Season with Salt:

• Add salt to taste and stir well. Adjust the seasoning according to your preference for a perfectly balanced drink.

Serve & Enjoy:

• Your delicious Sambharam (Pacha Moru / Morum Vellam / Nadan Moru) is now ready to be enjoyed!

Pro Tips & Notes for the Perfect Sambharam:

Use Fresh, Mildly Sour Curd:

• For the best results, use fresh curd that is not too sour. Overly sour curd can affect the drink's overall taste.

Don’t Leave at Room Temperature for Long:

• Avoid leaving the sambharam at room temperature for extended periods, as this can make it sour. It’s best served immediately after preparation.

Serve Chilled for Maximum Refreshment:

• If you prefer a cooler drink, store the sambharam in the refrigerator for a few hours before serving. It’s a perfect drink to beat the heat!

Add Shallots for Extra Flavour (for Daily Meals):

• When making sambharam for daily meals, finely chop a couple of shallots and mix them in with the other ingredients for an additional depth of flavour and a mild crunch. However, for storage or when preparing it for a Sadhya, it’s best to omit the shallots. 

Boost with Mint or Coriander:

• Add a handful of chopped mint or coriander leaves for a refreshing twist and extra freshness in your sambharam. This adds a lovely herbaceous note that complements the tangy buttermilk perfectly.

Serving Suggestions:

As a Refreshing Drink:

• Sambharam makes an excellent, hydrating drink, especially on hot days. It’s light and soothing, ideal for a summer afternoon.

As a Rice Accompaniment:

• For a unique twist, you can pour sambharam over rice instead of using curd/yoghurt. It pairs beautifully with traditional Kerala meals.

As a digestive aid 

• Have it after a heavy feast. It aids a good digestive agent.

With light meals 

• Pair it with simple rice dishes like Kanji (rice porridge).

Storage Tips:

Refrigerate for Later:

• If you’re not serving it immediately, store sambharam in the fridge. Stays fresh for up to 24 hours in the fridge.
•  It stays fresh for a few hours at room temperature, but should not be kept at room temperature for long.

Frequently Asked Questions (FAQs)

Can I make Sambharam in advance?

• Yes! It tastes even better after resting for a few hours, as the flavours blend beautifully. Store it in the fridge and stir before serving.

Can I skip green chillies?

• Absolutely! If you prefer a milder version, omit the chillies and add more ginger for flavour.

Is Sambharam good for digestion?

• Yes, it contains probiotics and digestive-friendly spices, making it an excellent post-meal drink.

Can I make it without a blender?

• Of course! Use a traditional churner (Thayir Mathu) or simply whisk the ingredients well in a bowl.

Related Recipes, You May Like