My latest love for cranberries has allowed me to experiment using them in different Indian recipes and cranberry thokku or pachadi is one such recipe. Cranberries pairs well with garlic, sesame seeds and other spices to make this a spicy thokku/pachadi. After trying with Cranberry rice and Cranberry vadu, this vibrant red thokku/pachadi was a great hit at our home.
An Andhra preparation, cranberry thokku/pachadi goes well with rice, chappati, idli or dosai. Like any other pickle, it is a great combination with Thayir Sadham/curd rice or mix in with hot steaming rice.
List of ingredients:
- 1 cup cranberries
- 1 teaspoon chilli powder
- ½ teaspoon turmeric
- ½ teaspoon salt
- 1 tablespoon sesame seeds
- 1 tablespoon finely chopped garlic
- ½ teaspoon jaggery
- 2 tablespoons Idhayam sesame oil/gingely oil.
- Dry roast sesame seeds in a pan until they pop. Cool and powder in a mixture. Do not add water.
- Heat oil in a pan/kadai. When hot add garlic and immediately add the cranberries. Saute until they turn to get soft( be careful not to get them too soft or mushy ). Approximately 3 to 4 minutes
- Add the turmeric, salt and chilli powders. Mix well and turn off heat.
- Mix in the sesame powder and jaggery.
- Let cool and store in a dry, clean glass container with a tight lid.
Serve with rice, chappati, idli or dosai. Relish this Thokku/Pachadi mixed with hot steaming rice or Curd Rice.