An easy, delicious vegetarian gravy recipe for the perfect Thanksgiving meal with vegan and gluten-free options.
Pachidi/ Raw Salad
I remember staying in my friend Savitri’s place she is better known as Savi and she took me all around her vegetable garden plucking various leaves and god alone knows what and making a salad out of the leaves she had plucked along with some tomatoes, cucumbers, onions etc.
I was sure she had set out to poison me and I told her as much. So to prove that she was not out to murder me she ate a full plate first only then I ate it. And was I hooked!!
My elder daughter loves this salad and I make it often mainly when we get radish greens, tender, juicy and green.( Do I sound like Rapenzul’s mom?) The other day I made it after a long time so I thought of posting this recipe. There are ingredients in this recipe but no measures as mix as per your taste but be sure to finish it off in one sitting as it does not taste as good later.
Radish leaves chopped fine
Tomato chopped fine
Onion chopped fine
Coconut (Savi had used roasted ground nut powder but I prefer coconut)
Oil for phodni (about ½ tblspn)
Green chillies (I chopped them fine but you could just slit them)
1. Mix all the ingredients.
2. Heat the oil and crackle the mustard seeds.
3. Add the green chilli.
4. Add to the salad. Mix well and serve.
P.S. I have added a few slices of apple cubed ..