What kind of cranberries should I use for this pachadi?

Fresh cranberries are ideal for this recipe; they are cooked until they become soft and mushy, forming the base of the pachadi.

How can I adjust the spice level of the Cranberry Pachadi?

You can easily adjust the amount of red chili powder to suit your taste, starting with a smaller quantity and adding more if you prefer a spicier pachadi.

What is the purpose of the tempering step in this recipe?

The tempering, made with mustard seeds and garlic in hot oil, adds a crucial aromatic and savory finish, infusing the Cranberry Pachadi with depth and fragrance.

Can I use a different type of oil for the tempering?

The recipe suggests sesame (gingelly) or peanut oil for the tempering, but you can experiment with other neutral oils if you prefer a different flavor profile.

What are the best ways to serve Cranberry Pachadi?

This versatile pachadi is traditionally served as a flavorful accompaniment to rice, idli, dosa, or upma, adding a tangy and spicy kick to your meal.

7 years ago

Cranberry Pachadi
[Vegan]

PN By: Pavani Nandula

Author Bio

Cook's Hideout is all about delicious vegetarian dishes from India and also from around the... Read More

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A vibrant bowl of red Cranberry Pachadi, garnished with a tempering of mustard seeds and garlic, served alongside fluffy white rice.

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Ingredients You Need for Cranberry Pachadi [Vegan]

2 cups cranberries
2 tablespoons red chili powder
1 - 2 tablespoons tamarind - (adjust as per taste)
1 teaspoon mustard, ground
salt, to taste
2 teaspoons mustard seeds
3-4 cloves garlic, finely minced

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How to Prepare Cranberry Pachadi [Vegan]

Heat 2 tablespoons sesame (gingelly)/ peanut oil in a pan, add the cranberries and cook covered for 5~7 minutes or until the berries are cooked through and turn mushy.
Add the tamarind pulp, red chili powder, salt and ground mustard. Cook for 5~6 minutes more, stirring constantly. Heat 2 tablespoons oil in a small saucepan, add mustard seeds and once the seeds start to splutter, add the garlic and turn off the heat.
Pour the tempering over the chutney. Serve with rice, idli or dosa or upma.