VAKAYA MORINGA PACHADI
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💡 Fool-Proof Vakaya Moringa Hacks Even Lazy Cooks Love
Use fresh moringa leaves for best flavor—wilted ones give a bitter aftertaste. Can't find vakaya? Substitute with raw mango for a similar zing. Roasting the spices properly is key—no shortcuts here! Garlic with skin gives an earthy rustic depth, so don't skip it. And those onion petals at the end? They add that perfect bite and smoky edge—chef’s kiss!
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Step-by-Step Recipe : 🎯 From Sour to Superhero: Pachadi in 4 Funky Steps!
INGREDIENTS
• Oil – 2 tbsp (divided)
• Watermelon seeds – 2 tbsp (or substitute with peanuts)
• Sesame seeds – 2 tbsp
• Dry red chilies – 6 to 7
• Black pepper – 10
• Coriander seeds – 2 tbsp
• Cumin seeds – ½ tbsp
• Vakaya – 10, deseeded and cut into pieces
• Fresh moringa leaves – 4 cups
• Salt – to taste
• Garlic cloves – 6, with skin
• Onion petals – 1 cup
PREPARATION STEPS
1. Roast Seeds and Spices:
• Heat 1 tbsp oil in a pan.
• Add watermelon seeds and sesame seeds. Fry well until they start to pop slightly and release aroma.
• Add dry red chilies and continue frying.
• Add black pepper, coriander seeds, and cumin seeds. Fry all together until golden and aromatic.
• Transfer the mixture to a plate and allow it to cool.
2. Cook Vakaya and Moringa:
• In the same pan, add the remaining 1 tbsp oil.
• Add deseeded vakaya pieces and sauté until soft and mushy.
• Add moringa leaves and fry until they shrink, and are well cooked. Turn off the flame.
3. Make the Paste:
• Add the cooled seed-spice mixture to a grinder jar and blend into a fine powder.
• Add the cooked vakaya-moringa mixture and salt. Blend into a fine paste.
• Add garlic cloves with skin and grind once more until smooth. Keep this paste aside.
4. Final Tempering and Finish:
• Heat 2 tbsp oil in a pan.
• Add the prepared paste and sauté it for 2–3 minutes on medium heat.
• Add onion petals and mix quickly for 2–3 seconds.
• Turn off the heat and transfer to a bowl.
Vakaya is a wild Indian olive with a sour taste. If unavailable, raw mango OR TAMARIND PASTE makes a good alternative.
You can, but it changes the flavor. Moringa adds a unique earthy bitterness and boosts nutrition.
It adds depth and rustic flavor. Plus, it keeps the garlic from overpowering the chutney.
Yes! It stays fresh for 3–4 days in the fridge. Just reheat slightly before serving.
Serve it with hot rice, ghee, and papad. It also works well as a dip with idlis or on dosa.
🍋 F.A.Q. – Foodie Anxiety Quotient
(Because who has time to Google in the middle of cooking?)