Small Bowl of Chili Cilantro Yogurt Salad
(click to enlarge)

Chili, Cilantro, Yogurt Salad


India - Tamil Nadu   -   Pachaimilagai-kothamalli thayir pachadi
Makes:
Effort:
Sched:
DoAhead:  		 2 cups
**
25 min
Yes		 Pachadis are similar to the Raitas of northern India, refreshing yogurt and vegetable salads. This one makes a nice dip, spread, or side dish - chili heat very adjustable.

1-1/2
1
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1
1/4
2
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1/2
1
1/8
sprig
1
2
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c
t
---

c
T
---
t
t
t


t
---
Yogurt, plain
Salt
-- Paste
Chili Serrano (1)
Cilantro
Water
-- Tempering
Mustard Seed (2)
Urad Dal (3)
Asafoetida (4)
Curry Leaves (5)
Red Chili, dry (6)
Ghee (7)
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Prep   -   (15 min)
  1. Cap SERRANO slice in half lengthwise and remove the core to the extent you want. For guests I remove 3/4 of the core and Leave in membranes nearer the point. Chop medium.
  2. Chop CILANTRO small. Measure is after chopping, moderately packed.
  3. Mix all Paste items and grind to a fine paste. I use the small chutney can with my Indian Mixie.
Run   -   (10 min)
  1. Whisk YOGURT and Salt together in a mixing bowl, then whisk in Paste until the color is all even.
  2. In a tiny pan, heat Ghee. Stir in all Tempering items in the order given. When Mustard Seeds are popping, stir the contents of the skillet into the Yogurt.
  3. Serve chilled or cool as an accompaniment, especially for rice dishes, or as a dip or spread.
NOTES:

  1. Chili Serrano:

      The pattern recipe calls for "2 green chillies", without mentioning how hot. Indian chilis are scarce even here in Los Angeles so our default hot chili is the Serrano. They are hotter than Indian chilis, so I call for just one. With most of the core removed, this recipe will be mild enough for most people. Indian Chilis page.

  2. Mustard Seeds:

      In India, Black Mustard Seeds are always used. If you have only Yellow, they will work but pop more violently and at a slightly lower temperature.

  3. Urad Dal:

      This very white dal is split and peeled black urad beans (black gram). In India they are used both in bean dishes and a very common ingredient in tadkas and temperings, so are easily available in Indian markets. If you don't have them they can be omitted without greatly changing the recipe. For details see our Urad Bean page .

  4. Asafoetida - Hing:

      This is the resin of a giant fennel plant, used in India by sects forbidden to eat onions or garlic.   Caution: there are two forms: Pure Hing (asafoetida beads or ground) and the more common "Hing Powder". The "powder" is heavily cut with rice flour. The amount given here is for pure asafoetida. Use about 3 times as much if what you have is the "powder" form, and stir into temperings at the last moment. For details see our Asafoetida page.

  5. Curry Leaves:

      These fresh leaves are necessary for the true flavor of southern India, and are now reasonably available in Indian and Southeast Asian markets, at least here in California. Dried ones aren't of much use (unless you force dried them yourself within a couple weeks). If you don't have them you will have to leave them out - there is no acceptable substitute. Use caution with how many you use, because some people don't like the resinous taste. For details see our Curry Leaves page.

  6. Red Chili,dry

      This will have almost no effect on the hotness of the recipe, so use whatever small dried red chili you have.

  7. Ghee:

      Ghee is easily available in markets serving an Indian or North African community. Accept only Butter Ghee - Vegetable Ghee is often deadly trans fats. If you can't get (or won't accept) butter ghee, use oil. Avocado Oil would be best but Pure Olive Oil (not virgin) will work fine. For details and a link to our recipe for making Ghee, see our Ghee page.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required, tt=to taste
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