“You had me at rhubarb”

South Indian Rhubard Pachadi

This pachadi is a gorgeously light pink. The photo taken at night under poor lightly doesn’t do it justice in looks and flavour.

On my days off I often like to try out new recipes at home.  When successful I like to share the results with colleagues in my work kitchen.  One of them is a vegetarian.  She is also the most patient and most receptive in listening about my home culinary exploits.  The other day I went to work eager to share with her my recipe for Rhubarb Pachadi.  I explained to her that a pachadi, a South Indian version of raita, is a side dish where a singular vegetable or fruit is briefly cooked, in some cases raw, and added to spiced yogurt. In India it is considered to be a ‘salad’ where the yogurt is used as a dressing. However, I told her that it may be easier to think of it as a sauce and served with meals to contrast hot and spicy dishes.  A pachadi is great with rice and vegetables or for non vegetarians with pork, duck, chicken or even fish like halibut or pickerel.  Upon finishing my description of the recipe she told me how delish it sounded but that “you need to know you had me at rhubarb”.

Rhubarb Pachadi
Serves: 4-6
 
Ingredients
  • 2 cups thinly sliced red rhubarb (do not peel)
  • 1 tbsp ginger, finely chopped
  • 1 green cayenne chile finely chopped
  • ¼ cup water
  • ¼ cup coconut, grated fresh or frozen
  • Tempering
  • 2tbsp vegetable or coconut oil
  • 1 tsp black mustard seeds
  • 2 shallots, thinly sliced
  • 20 curry leaves
  • ½ tsp cumin seeds
  • 1 cup plain yogurt
Instructions
  1. Heat a medium sized pan over medium high heat. Add rhubarb, ginger, chile and water. Cover and reduce heat to medium. Cook for 10 minutes occasionally stirring and mashing with back of spoon. Add yogurt and coconut. Cook for 2-3 minutes then remove from heat and place in serving bowl.
  2. In a small frying pan heat the oil over medium high heat. Add mustard seeds and when they start to sputter add remaining ingredients. Stir fry for 3-5 minutes or until shallots are lightly golden brown. Spoon cooked onions and spices over yogurt. Serve at room temperature.
  3. The rhubarb pachadi can be stored, covered, in fridge for a few days. Bring back to room temperature before serving.

Ingredients for south Indian Rhubarb Pachadi

Summer is Here: Mango and Rhubarb Lassis

Box of Alphonso Mangoes from IndiaRipe, deep orange Indian Alphonso MangoesTwo of my favourite fruits are currently in season albeit on different continents. In India, mangoes currently reign supreme, only rivalled by Bihari litchis at their peak. In Canada, glorious pink hued rhubarb is taking over neglected back corners of home gardens. I made my weekly visit to our neighbourhood Indian grocer to pick up a case of sweet Alphonso mangoes direct from Mumbai and to the Landsdowne Farmer’s Market in Ottawa for rhubarb and ripe ruby red Ottawa Valley strawberries. With the weather being hot and humid cooling afternoon drinks is a necessity. Here are two quick and easy lassi recipes; one sweet from the nectar of mangoes and the other shouting ‘summer is here’ with its refreshing sour and sweet flavour and gorgeous pink hue.

Mango Lassi
Serves: 2
 
Ingredients
  • 1 Alphonso mango *see note*
  • 1 cup plain yogurt
  • 1¼ cup milk or water
  • ½ cup ice
  • 1 tbsp sugar
Instructions
  1. Peel, pit and chop the mango. Place in blender with yogurt, milk or water, ice and sugar. Blend to a puree. Serve as is or over ice.
Notes
When I cannot get fresh Alphonso mangoes I often substitute canned Alphonso mango puree. I like to freeze the puree in smaller ½ cup or 1 cup quantities for easy access when needed.

Rhubarb Strawberry Lassi
Serves: 4
 
Ingredients
  • 1 cup rhubarb, chopped
  • 1 cup strawberries, washed, hulled and roughly chopped
  • 4 tbsp sugar
  • 2 cups plain yogurt
  • 2 cup milk or water
  • 1 cup ice
Instructions
  1. Place chopped rhubarb and sugar in a small saucepan over medium heat. As the rhubarb heats up some juice will be released. Cook for about five minutes, occasionally stirring. Add the strawberries and cook for another few minutes. Set aside and let cool. Place rhubarb/strawberry mixture in blender with yogurt, milk or water, ice and sugar. Blend to a puree. Serve as is or over ice.
Notes
Substitions: If strawberries are not available, raspberries, blackberries or blueberries can also be substituted. If using raspberries you may want to puree the fruit mix first then pass it through a fine mesh strainer to remove the seeds. If seeds do not bother you proceed as described above.