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Prep time
10 minutes
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Cook time
10 minutes
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Serves
4 to 6
Author Notes
A pachadi is a cross between a stir fry and salad. It is found in various forms in different parts of India. This version with greens and yogurt is typically seen in the cuisine of the southern state of Kerala. It is almost a cross between a raita and gentle curry. But, then like all essentials in Indian cooking, it is so much more.
I love greens. Bitter greens like collards, kale, spinach and everything in between. In fact, they are probably one of my very few healthy obsessions. Most of my other food obsessions are far from healthy. In this dish, I add in collard greens with spinach.
The simple spices and the yogurt tame the assertiveness of the collards in a very delicious way. This dish can be enjoyed as a salad or with an Indian meal with other dishes. —Rinku Bhattacharya /Spice Chronicles
Ingredients
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4 tablespoons
olive oil divided
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1 tablespoon
freshly grated ginger
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1
small red onion, finely chopped
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1
green chili such as a serrano, minced
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3/4 cup
collard greens, finely chopped
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3/4 cup
spinach, finely chopped
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1 teaspoon
salt or to taste
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1
small tomato diced
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1 teaspoon
whole mustard seeds
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1/2 teaspoon
cumin seeds
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6-8
curry leaves
Directions
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Heat 2 tablespoons of the oil, add in the ginger and the onion. Sauté for about 4 minutes until the onion softens and turns gently fragrant.
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Add in the green chili and stir well.
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Add in the collard greens and spinach with the salt. Cook for 3 minutes and add in the tomato. Cook until the greens are wilted, and the tomato softens, just a little.
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Turn off the heat and add in the yogurt, mixing it in lightly.
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Heat the remaining oil in a small pan, add the mustard seeds and cumin seeds and wait until the mustard seeds pop. Add the curry leaves and quickly pour this mixture over the spinach and collard mixture.
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Enjoy hot, warm or at room temperature.
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