Posts Tagged ‘pachadi’

I have heard of people changing their religion, but never their nationality! Some of our food bloggers have now become Japanese! What with names like Omoshiroi, Etsuko and Sakura!! 😀 I was terrified to see these names in my contact list! These are our new Ninja Warriors. Best way to protect yourself from these warriors is to just post recipes for the events organized by the Ninjas in your blog! Look at me, preparing Yogurt dishes for the event in Etsuko’s blog, though I had planned for some other post! I also have to say “yes boss” to my own Omoshiroi! 😀

Does all this sound like Greek and Latin instead of Japanese!? Just relax and get ready for some nice Yogurt recipes! 🙂

More ( Yogurt) Kali

more kali n more molagai

More Kali and More Milagai


  • Sour Curd – 1/2 cup
  • Water – 1 cup
  • Rice flour – 1/2 cup
  • Curry leaves – 1 twig
  • More milagai* – 4 nos
  • Salt – to taste
  • Oil – 2 teaspoons
  • Mustard seeds – 1/2 teaspoon
  • Hing – 1 pinch


  1. Beat the curd well and mix with water and transfer to a MW safe container.
  2. Add the rice flour, Hing and salt and mix well with out lumps.
  3. Heat oil in a kadai, add mustard seeds. When it crackles add the more milagai and fry on a low flame till dark.
  4. Add curry leaves to the roasted Milagai and add this to the curd mixture.
  5. MW high for 5 minutes, stirring in between after every minute.
  6. Serve hot with Milagai podi!

*More Milagai is prepared small variety bell pepper or green chillies. It is readily available in some grocery stores. It can also be easily prepared at home if you a small space to sun dry.

Preparing more milagai at home


  • Mini Bell peppers or green chillies – 100 grams
  • Curd – 1 cup
  • Salt – 1 teaspoon


  1. Wash the chillies or bell peppers and wipe well. Slit length wise into two.
  2. Beat the curds, add salt and the chillies and allow to soak for 1 day.
  3. Spread this mixture into a plate and sun dry for 2 to 3 days till the chillies are completely dry.
  4. These dry more milagai can be used for seasoning in some dishes and tastes great when fried, as a side dish for curd rice.

Bhoondi pachadi

This dip or pachadi tastes good with Pulav and bisibelebath.
boondhi pachadi


  1. Prepare Bhoondi following this recipe.
  2. Beat 1 cup curd well and add 1/4 teaspoon salt, a pinch of black salt and 1/2 teaspoon chilli powder.
  3. Mix well and keep aside. Mix the curd and bhoondi just before serving.
  4. You can add chopped coriander leaves if you like to add more flavour.


Update: Shameless Self Promotion (Note Lakshmi here not Latha aka Lathamma)

  1. If you liked my No Knead Bread then vote for me at this link for Open Sesame. You need to sign up/ log in to vote.
  2. As if I am deadly at maintaining one blog, I have gone ahead and coaxed a dear friend into food blogging with me. Check out our blog at Baking Buddies.

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