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Prep time
15 minutes
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Cook time
5 minutes
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Serves
4
Author Notes
Pachadi is a type of salald made with greens or vegetables, most of the times of have tempered spices in fat, acid in form of lemon juice or Aamchur (dried mango powder), sweetness from coconut and texture from roasted peanuts. This recipe is a riff on Pachadi and also coleslaw.
NOTES :
*The cabbage can be replaced with carrots or any greens.
*If unsure while tempering add few seeds first to check if the oil is hot enough.
*Its best served immediately but can be made ahead, just mix it before serving. —Meera Bhave
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Ingredients
- Salad
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1/4
Cabbage Shaved or thinly sliced
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1
Jalapeno thinly sliced
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1/3 cup
Coriander finely chopped
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1/4 cup
Roasted Peanuts Crushed
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1 sprig
Curry leaves fresh or dried
- Dressing
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1 1/2 tablespoons
Neutral Oil
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1 teaspoon
Cumin seeds
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2
Dried chilis broken (deseeded optional)
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1/4 teaspoon
Asafoetida
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2 pinches
Turmeric
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2 tablespoons
Lemon Juice
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Salt by taste
Directions
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Tempering spices - In a small pan heat the oil on medium heat, add the cumin wait till they splutter. Follow with dried chilis, asafoetida and turmeric. Turn off the heat and let it cool for a minute.
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In a bowl add the oil mixture, lemon juice and salt. Mix, taste and adjust accordingly.
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Add all the other salad ingredients in the dressing and mix well. Serve immediately.
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