Pessara pachadi is an age old pachadi that has been coming down from generations. This is a rescue item, for those days when we run out of vegetables in the fridge. Sliced onions with lemon juice and salt and hot tomato charu/rasam by the side, is, all it requires.
1 cup Moong dal – Pessara pappu
10 – 12 Red chilies
1 tsp Jeera
Small lemon sized Tamarind
Soak moong dal in luke warm water for 2 - 3 hours. Drain and keep ready.
In a mixer jar add 1 tsp raw jeera, raw red chilies (about 10 – 12) and dry grind them first. Then add the soaked moong dal, salt and grind to a smooth paste (add very less water).
Transfer into a serving bowl and mix with 2 tsp of lemon juice. This pachadi needs no seasoning; it is good to be eaten. Simple plain tomato rasam will be a great accompaniment with this pachadi.
Enjoy the pachadi with hot rice, a tsp of ghee or oil with warm rasam and onions sprinkled with lemon juice and raw green chilies dipped in salt.
There is a bonus with this pachadi. With left over pachadi a crunchy chakki or attu can be made.
Add a chopped onions, green chilies and coriander, red chili powder, salt and ½ tsp jeera and 2 tsp rice flour. Mix well with the pachadi.
Heat a dosa griddle and add a tps of oil and spread the mix well and cook on medium flame till it is roasted well. This chakki has a wonderful and unique taste. Serve with warm rice and enjoy!