Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Path: utzoo!watmath!clyde!caip!sri-spam!topaz!husc6!seismo!umcp-cs!aplcen!jhunix!ins_aria
From: ins_aria@jhunix.UUCP (Ravikumar Is Abraham)
Newsgroups: net.veg
Subject: South Indian Recipe
Message-ID: <3242@jhunix.UUCP>
Date: Tue, 22-Jul-86 22:18:25 EDT
Article-I.D.: jhunix.3242
Posted: Tue Jul 22 22:18:25 1986
Date-Received: Thu, 24-Jul-86 04:02:45 EDT
Reply-To: ins_aria@jhunix.UUCP (Vasantha Kandasamy)
Organization: Johns Hopkins Univ. Computing Ctr.
Lines: 29



> I would very much like to see some of those Indian vegetarian recipes
>                           ---- Susanne E Trowbridge
>                                ins_aset@jhunix

        .....    Try this   .....

  Pachchadi - South Indian Salad

Peel and remove the seeds from a cucumber; cut into small pieces - 
about 1/4" cubes.
Add salt ( and a chopped green chili, if you can stand it ) to about 
1/2 a cup of plain yogurt and mix until smooth.
Add the chopped cucumber and mix well. Leave it in the 'fridge for about
half an hour before serving.
That's it !

You may go a step further by seasoning it the south Indian way.
Heat a teaspoon or two of cooking oil and add 1/2 t of mustard seeds.
(I heat the oil in a ladle over a gas flame & cover it with a spatula
after I add the mustard seeds so that the seeds don't end up all over
my kitchen.) Let the seeds crackle, add this to the pachchadi and mix well.

This recipe may be extended to other vegetables such as carrots & tomatoes.
It is recommended that you cook the pieces of carrot until tender-crisp
before adding the yogurt.

                                --   Vasantha Kandasamy