Spicy Yogurt Sauce with Banana

Name: Spicy Yogurt Sauce with Banana
Cuisine: India
Ingredients: 1½ cups plain yogurt (whole-milk or 2%); 1½ cups plain yogurt (whole-milk or 2%); Pinch of turmeric; 1 large ripe banana, coarsely chopped; 1 dried curry leaf; 1 tablespoon vegetable oil; About 1 tablespoon water; ½ teaspoon salt; 2 tablespoons fresh, frozen, or dried grated unsweetened coconut; 1 large red or green cayenne chile or 2 jalapeño chiles, minced (about 2½ tablespoons); 1 large red or green cayenne chile or 2 jalapeño chiles, minced (about 2½ tablespoons); 1 large red or green cayenne chile or 2 jalapeño chiles, minced (about 2½ tablespoons); ½ teaspoon mustard seed plus a pinch

pazham pachadi

Preparation info

Serves
6
or more as a condiment for plain rice or flavored rice dishes

Difficulty
Easy

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

This banana pachadi comes out a very pretty light green from the blend of green chiles and turmeric. Like the ginger pachadi on the facing page, it has a bit of chile heat, but the combination of banana and chile is wild and delicious. When you first make the sauce, it may seem a bit watery (and the same is true with the ginger pachadi), but it thickens as it cools. Either way, thick or thin, pachadis are a great accompaniment to rice—which is what they are desig

Ingredients

Asia
India
Condiment
Sauce
Gluten-free
Vegetarian

Ingredients

Method