Pacheri is a sweet and sour chunky dip popular in Malaysia. I had this from at lunch from a friend's box. She had added a South Indian twist to her pacheri, and I experimented further with this dip.....and recently stopped. Well, why? 'Coz I don't think this can get any yummier :)
Try it....share if you have a better version :)
Need
Tomatoes - semi-ripe - 2 cups diced
Italian Sweet pepper - 2 big - roughly diced (you can use one large red bell pepper instead)
Ginger - 1 inch cube - roughly chopped
Chinese eggplant - 1 - roughly chopped (optional)
Celery stalk - 1 big - roughly chopped
Curry leaves - a handful
Mustard seeds (whole) - 3/4 tsp
Dried red chili - 3-4 whole
Hing (asafoetida) - a pinch
Split bengal gram - 1 tbsp
Peanuts - a handful
Tamarind paste - 1 tbsp
Oil - 1 tbsp
Salt and brown sugar
Process
Heat oil in a pan and add mustard seeds, hing, and whole red chili.
When the seeds ave spluttered quite a bit, add the whole curry leaves, peanuts, and bengal gram.
When the nuts and gram have roasted well, add the ginger and all the veggies, with salt.
Cover and cook until tender.
Next, add 2 tsp brown sugar and check the seasoning. the mix should be salty like a curry, with a zing of sweetness.
Turn off the heat and add the tamarind paste.
After the mix has cooled off a bit, blend the mixture coarsely. All spices must be blended in too.
Serve with idlis, chips, or nachos, or use as a spread on sandwiches or parathas. Yum!!
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