I am from palakkad living in Mumbai. I used to make this aana pachadi. adding. a piece of red chilley while grinding. It will add colour and taste to it
Sairam super recipe. We used to eat this delicacy in my younger days cooked by my grandmother. She used to put tender keerai thandu also. It will be heavenly.
Hi Ammavum Rakeshum.. Recipe romba interesting a irundhu dhu... Idhae edhoda saethu sapadlam.. With plain rice or Paruppu saadham a? Pl let know. Thanks. I love your recipes btw.
We usually fry the ladies finger cut into I”. And cook in tamarind, and add the same coconut paste. When we we migrated to US so many years ago we did not have any Indian store, so my MIL started doing this with carrots also cut up like ladies finger or okra.
In our home we use the sweet melon only and is cut in square slices to resemble the square footsteps of elephant. We add pushinikai to make olan sans mustard seeds in the coconut paste.
A lovely recipe with fresh ground mustard, I add fresh ground pepper to roasted aubergine pahchdi and also to ginger, coconut pachadi along with green chili, shallots, chopped curry leaves you can also add yogurt and lime juice or grated raw mango depending on preference, must add grounded mustard though.
I tried your maangai masiyal. It came out very well.Thank you do much. Is there any Kethandapatti receipe. More than that I enjoy your discussion about Mayavaram and Kethandapatti.
We always make it. Our favourite dish.. while seasoning we add few methi seeds n one red chilli 🌶.. the rest are the same.. Great .. Thanks for taking up this recipe.. we need to keep our traditional cooking alive😀
Hi R, in Goa we make like this but lil bit diff't we make with Ambada (hog pulm fruit or call it as wild mango) and bimbol(bilimbi) nt mx curry. Ith r different We don't use tamarind n rice for this recipe. We don't boil in tamrind water we boil it plain water bcz it is alrdy sour. Remaining is same method but we add methi seed also .Actually i m frm trichy but settle here for past 32yrs. . Something new i learnt tiday surely i ll try out rgds to amma. Both of ur combi good keep smiling both of u alwys. Take care n stay safe.. .rgds Revathy
My MIL would make this same Annai pachadi...with ripe mangoes and jackfruit...to be eaten with mozhakootu ...we would call it elephant pachadi...this is a new variation will try
Aah, the elusive aanai pachadi! No one can explain why it’s named that way. Their is another version in palakkad called azhuga manga pachadi, which made with similar ingredients but uses the spongy mavadu mangais that didn’t hold up well to the pickling. Its fantastic for molagootal. The key flavor being the raw mustard seeds that add a Wasabi’ish kick that pairs so well with bland molakootal :)
This is a typical palakkad pachadi.. never called it anai pachadi.. just pachadi😀. You can make this out of lady finger or tomatoes also. Goes well with molagootal, the palakkadian kootu 👍
We too make this pacchadi - we Make this with parangikkai which we call matthan, ladies finger, mango too. We accompany with molagootals. Spicy, sweet, tangy yummy goes well with bland paruppu Vagais.
We boil carrots in tamarind water. Add ground rai red chillies hing rice coconut and little (because carrots are sweet) jaggery . Lastly give tanka with rai and karipatta in ghee. This is called kadugu puli. It can also be made with vegetables like brinjal and tondli( kovakkai) etc.
We make a pacchadi called "aava majiga"...meaning aava..is mustard..in curds... We grind raw mustard with chillies and coriander and mix it with curd and salt and late season it with urad dal snd mustard...very tasty..hoes well with keerai masiyal or paruppu usili
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I am from palakkad living in Mumbai. I used to make this aana pachadi. adding. a piece of red chilley while grinding. It will add colour and taste to it
Sairam super recipe. We used to eat this delicacy in my younger days cooked by my grandmother. She used to put tender keerai thandu also. It will be heavenly.
Hi Ammavum Rakeshum.. Recipe romba
interesting a irundhu dhu... Idhae edhoda saethu sapadlam.. With plain rice or Paruppu saadham a? Pl let know. Thanks. I love your recipes btw.
Thanks a lot for the recipe dears 🙏🏻🙏🏻🙏🏻
My paati used to make this .I was searching for this recipe for long 😍😍
We usually fry the ladies finger cut into I”. And cook in tamarind, and add the same coconut paste.
When we we migrated to US so many years ago we did not have any Indian store, so my MIL started doing this with carrots also cut up like ladies finger or okra.
Made this a couple of days ago. Fantastic recipe. Was an instant hit. Thank you so much 😊
ஆனை பச்சடி ப்ரமாதம் .demo is so clear and super healthy l will do it soon so tempting Rama and Rakesh thank you
Thanks a lot mrs.ramni🙏
Hi,
My wife made this recipe today and it tasted great. Thanks for your video. Take care. Bye.
I made it. It taste was very nice. That green chillies and mustard tastes wow
We do with brinjal/pumpkin(red)/ladies finger which is a side dish for molagootal
Fantastic recipe. Made it yesterday for lunch along with palak koottu . All of us loved it.
We also make it with vendaikkai to accompany molagootal...divine!
In our home we use the sweet melon only and is cut in square slices to resemble the square footsteps of elephant. We add pushinikai to make olan sans mustard seeds in the coconut paste.
A lovely recipe with fresh ground mustard, I add fresh ground pepper to roasted aubergine pahchdi and also to ginger, coconut pachadi along with green chili, shallots, chopped curry leaves you can also add yogurt and lime juice or grated raw mango depending on preference, must add grounded mustard though.
In Kerala we always make this. Thank you for sharing the forgotten recipes
I tried your maangai masiyal. It came out very well.Thank you do much.
Is there any Kethandapatti receipe.
More than that I enjoy your discussion about Mayavaram and Kethandapatti.
Wonder recipe i will try.mam you and your son its wonderful to watch you both cook god bless you both
We always make it.
Our favourite dish.. while seasoning we add few methi seeds n one red chilli 🌶.. the rest are the same..
Great .. Thanks for taking up this recipe.. we need to keep our traditional cooking alive😀
Hi R, in Goa we make like this but lil bit diff't we make with Ambada (hog pulm fruit or call it as wild mango) and bimbol(bilimbi) nt mx curry. Ith r different We don't use tamarind n rice for this recipe. We don't boil in tamrind water we boil it plain water bcz it is alrdy sour. Remaining is same method but we add methi seed also .Actually i m frm trichy but settle here for past 32yrs. . Something new i learnt tiday surely i ll try out rgds to amma. Both of ur combi good keep smiling both of u alwys. Take care n stay safe.. .rgds Revathy
My MIL would make this same Annai pachadi...with ripe mangoes and jackfruit...to be eaten with mozhakootu ...we would call it elephant pachadi...this is a new variation will try
Aah, the elusive aanai pachadi! No one can explain why it’s named that way. Their is another version in palakkad called azhuga manga pachadi, which made with similar ingredients but uses the spongy mavadu mangais that didn’t hold up well to the pickling. Its fantastic for molagootal. The key flavor being the raw mustard seeds that add a Wasabi’ish kick that pairs so well with bland molakootal :)
New recipe to learn and make, thanks
This is a typical palakkad pachadi.. never called it anai pachadi.. just pachadi😀. You can make this out of lady finger or tomatoes also. Goes well with molagootal, the palakkadian kootu 👍
This pachadi is very common side dish with any type of molakootal in our house.
I agree, this is common with all mulagootals and goes with lady finger
Entha pachadi pola vendaikai, Mathan, green Tomato la seyyalam nannairukkum
Fantastic recipie you have provided. Thanks to you and Rama maami as well
We too make this pacchadi - we
Make this with parangikkai which we call matthan, ladies finger, mango too. We accompany with molagootals. Spicy, sweet, tangy yummy goes well with bland paruppu Vagais.
We boil carrots in tamarind water. Add ground rai red chillies hing rice coconut and little (because carrots are sweet) jaggery . Lastly give tanka with rai and karipatta in ghee. This is called kadugu puli. It can also be made with vegetables like brinjal and tondli( kovakkai) etc.
We used to cook this,little more thick, as a side dish for "molagoottal." yummy dish Rama and Raghu☺
Super I will try andha vellary pachadi naanum pannuven
We make this at home with yellow pumpkin. We call it mathan pachadi. It is a side dish for molagoottal.
All of ur recepies fantastic in Karnataka mustard chutney is popular y can't u try
Very nice recipe. Can v add soraka instead of white pumpkin?
Gernerally its called pulippachadi and can be made with any kind of vegetable, it goes well with any molagoottal.
We also add methi seeds in the tempering
Can we use only sweet pumpkin?
Naan arisi ye ooravechi araichupen adhuvum nalla irukum. Anyways palghat special is super🙏
The vegetables used are cut in big size(anai size) and hence the dish is called anai pachadi
Superb 👍👍.
Haplessly, Madam's favourite Cashew nut is missing in the recipe 😀😀
Typing error. Thank you SO much.
Awesome recipe
Lovely recipe... can’t wait to try
I remember my mother-in-law used to make a pachadi like this with cabbage, but instead of rice she used urad dal. Most probably a telugu style pachadi
My favourite Pachadi
Nice 👍👌. May be due to parangika and pusanika big vegitable so anai pachadi
👍🏿
Super Rakesh. Will try
ராகேஷ்
உங்கள் அம்மா பேசுவதை கேட்டுக்கொண்டேயிருக்கலாம். அவ்வளவு அழகு 😘
How can we send photos in you tube.
வெள்ளை பூஷணி புளிஜலத்தில வேகுமா
It will but will take extra time..instead boil with little water halfway and then add puli jalam and salt
It's original name was Kalyana pachadi....i guess over the years Kalyana became aanai 😋
Yummy recipe
My mom is do this we will have with molakutal,
Super.different item
அருமை
Kannadigas make this with vendakai...it very famous here
மிகவும் அருமை சார்
Wow. Yummy. Ma... Mrs. Vijisankar
Sooper
Azhagu ammavum paiyanum...
Very nice ma
Typical Palakkad dish...v call it mathan pachadi. Usually v add striped vellirikkai, also vendakkai. It's a yummy dish.
அம்மா அவர்கள் அறிவது தாங்களின் மகனை நான் விரும்புகிறேன் அவரை எனக்கு கல்யாணம் பண்ணி வைக்கவும்
This was like a bengal Kerala mix
Sorry to say after many many years I got a bad remark for my cooking
The grinding of mustard spoilt the taste
We add very little mustard, just for that flavour
Naalaiku naan panitu comments solren
New recipe
1st view and 1st comment
We make a pacchadi called "aava majiga"...meaning aava..is mustard..in curds...
We grind raw mustard with chillies and coriander and mix it with curd and salt and late season it with urad dal snd mustard...very tasty..hoes well with keerai
masiyal or paruppu usili
Sairam reason for calling this Aanai pachadi may be due t using Ven poosani and yellow parangi both fat like Aanai.