Onion Pachadi Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and sauté the onions until golden brown.
• STEP 2.In a blender, combine the sautéed onions, tamarind pulp, red chili powder, salt, and water. Blend until smooth.
• STEP 3.In the same pan, heat a little more oil and add mustard seeds, curry leaves, and dried red chilies. Once the mustard seeds start to splutter, pour the blended mixture into the pan.
• STEP 4.Cook the pachadi on low heat for a few minutes until it thickens slightly.
• STEP 5.Remove from heat and let it cool before serving. Store in an airtight container in the refrigerator.
• STEP 6.Serve the Onion Pachadi as a side dish with rice, dosa, idli, or use it as a dip or spread for sandwiches.

Cooking Tips

• Make sure to sauté the onions until they turn golden brown to enhance the flavor of the pachadi.
• Adjust the amount of red chili powder according to your spice preference.
• For a smoother texture, you can strain the blended mixture before cooking.
• The pachadi tastes better when allowed to sit for a few hours to let the flavors meld together.

Storage and Serving

• Store the Onion Pachadi in an airtight container in the refrigerator for up to 5 days.
• Serve it chilled or at room temperature.
• You can also garnish the pachadi with some chopped coriander leaves before serving for added freshness.