Ingredients
- Roasted eggplant - 1/4 cup
- Thick curd - 1/2 cup
- Salt - as needed
To temper:
- Coconut oil -1/2 tsp
- Mustard seeds - 1/2 tsp
- Green chilli - 1
- Coriander leaves - few
Instructions
- After the broiled (roasted) eggplant is cool ground it without adding water
- Transfer it to bowl, sprinkle some salt and add smooth lump free curd; mix everything well
- In a tadka pan add coconut oil and when oil is hot add mustard seeds and let it splutter. Add green chilli and let it temper
- Transfer the tempering to the pachadi. Sprinkle some coriander leaves and pacahdi is ready
Video
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Notes
- Adjust the curd according to your preference
- Avoid adding rasam powder, sambar powder, or other powders as it might not go well with the pachadi taste
- Turmeric powder can be used for extra color
- If required dal can be used for tadka
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