Saturday, May 7, 2011

Cranberry Pachadi/Launji (Cranberry Sauce)

Cranberry sauce with a new twist! Pachadis or Launjis are sweet-tart relishes that often accompany simple daily or formal meals. Pachadis are an integral part of banquets and are the first dish to be served after the traditional payasam or sweets. They are typically made from fruits and veggies that are sweet or tart and often include tamarind and jaggery. Cranberries are perfect for making pachadi as they are already tart without the addition of tamarind.

Dried cranberries may be used to make pachadi; but you may have to adjust the amount of jaggery if the berries are sweetened and add a little more water for the right consistency. Pachadis/launjis are perfect served with any meal but especially with mild dishes such as simple dal, molakootal, or poricha kuzhambu.

Variation: For a nice change of pace, a pinch each of fennel and cumin seeds may be added along with the mustard seeds.


2 cups Cranberries, fresh or frozen
1 cup Pineapple, fresh, frozen, or canned
1 tsp Oil
1 pinch Brown Mustard Seeds
1 or 3 Hot green (Jalapeño or Serrano) or Dry red chilies
1 pinch Fenugreek Seeds
1 pinch Sea Salt
2 Tbsp Jaggery or Brown Sugar
1 stem fresh Curry Leaves


Pick over the cranberries and discard soft ones.

If you are using green chilies, cut them in half lengthwise and remove the seeds for a mild pachadi; mince the chilies. If using red chilies, break in half and shake out the seeds if desired or leave them whole.

Dice the pineapple into small pieces about the same size as the cranberries.

Heat oil in a sauce pan and add the seeds and chilies; when the seeds pop and dance, remove from heat, cool for a minute, and add the berries and fruit with 1 cup of water.

Add the curry leaves, salt and sugar, cover and cook until cranberries pop and become soft and saucy, about 5 to 10 minutes.

Taste for correct seasoning and add more jaggery/sugar if desired. Stir well and remove from heat.

Let rest for a few minutes.

Serve warm, cool, or at room temperature. Enjoy!!

No comments: