Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • 1 tbsp ker
  • 1 tbsp sangri
  • 2 tbsp goondha
  • 1 tbsp kumtia
  • 1 piece amchoor
  • 2 dry red chillies
  • 1 stalk curry leaves
  • 2 tbsp fresh curds
  • 1 tsp red chilli powder
  • 1 tsp dhania powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp amchoor powder
  • Salt to taste
  • 1/2 tsp each cumin and mustard seeds, crushed together
  • 1/2 tsp each cumin and mustard seeds, whole
  • 3-4 pinches asafoetida
  • 1.5 tbsp mustard oil

How to Make Pachkoota

  • Clean and remove any spoilt dehydrated vegetables. Put ker, sangri, goondha, kumtia, chillies and amchoor in one container.
  • Wash with plenty of water 2-3 times.
  • Add enough water and two pinches turmeric and pressure cook till soft.
  • Cool, drain, wash with running water and squeeze out excess water.
  • Take in a large plate, sprinkle all dry masalas, salt and crushed seeds and add curd.
  • Mix well with hands.
  • Heat oil in a heavy pan.
  • Add whole seeds, asafoetida and curry leaves and allow to splutter.
  • Add vegetable mixture.
  • Stir gently with spatula, cover and cook for 3-4 minutes till oil separates.
  • Stir in between.
  • Remove from fire and pour into serving dish.
  • Serve hot with chapatti, roti or phulka.