Pachadi is the southern counterpart of raita. Though it is cooked, it provides a smooth and cooking effect when paired with a meal of hot, spicy southern food.

4 potatoes, boiled, drain and coarsely mashed

3-4 medium-length green chilies, seeded and finely chopped

6 shallots or 1 large onion, finely chopped

1 thin slice fresh ginger root, peeled and mashed to a paste

Fresh grated or dried unsweetened coconut

Salt to taste

½-1 cup (125-250 g) yogurt, beaten

METHOD

Mix the potatoes, chilies, shallots and ginger together. Add sufficient grated coconut, stirring, to produce the consistency of thick porridge. Add salt to taste and the yogurt and mix well. May be served as is or reheated.

For a variation, add a tempering of 2 stems of fresh curry leaves (or the equivalent dried ones), 1 teaspoon of brown mustard seed and 2 broken dried chilies, fried in a little oil. Pour over the Potato Pachadi, heat and serve.