Nadia pachadi Recipe

Cooking Directions

• STEP 1.Peel and chop the elephant foot yam into small pieces.
• STEP 2.Boil the yam pieces in water until they are tender.
• STEP 3.Drain the water and mash the yam using a fork or potato masher.
• STEP 4.In a pan, heat oil and add mustard seeds, urad dal, and curry leaves.
• STEP 5.Once the mustard seeds start spluttering, add chopped onions and saut茅 until they turn golden brown.
• STEP 6.Add the mashed yam to the pan and mix well.
• STEP 7.Add tamarind pulp, jaggery, red chili powder, turmeric powder, and salt.
• STEP 8.Cook the mixture on low heat for 5-7 minutes, stirring occasionally.
• STEP 9.Remove from heat and let it cool.
• STEP 10.Serve Nadia Pachadi as a side dish with rice or dosa.

Cooking Tips

• Make sure to cook the yam until it is tender, as it can be tough if undercooked.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• You can store Nadia Pachadi in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store Nadia Pachadi in an airtight container in the refrigerator.
• Serve it as a side dish with steamed rice or dosa for a delicious meal.