Ingredients and Method to make Apricot pachadi
1 1/2 cup dried apricots cut in half
1 1/2 cup water
1/2 tsp salt
1/4 tsp turmeric powder
1/4 cup fresh cranberries washed and drained (about 20)
one handful of dried sweetened cranberries (I used Craisins) (Optional)
3/4 cup crushed, grated or cut into fine pieces jaggery
In a sauce pan, add apricots, cranberries both fresh and dried, salt, turmeric powder and water and place on heat.
Keep stirring frequently until the apricots begin to become soft and mushy.
Add the crushed/ grated jaggery and keep stirring while the jaggery melts.
After the jaggery melts, allow the mixture to simmer until it starts to thicken.
Remove from heat and serve along with a south Indian meal as a side dish or as a side dish for Indian flat bread (chappathis)
I skipped the seasoning in this pachadi, but if you would like to season it, then refer to my recipe on green apple pachadi and season this one in the same manner and same proportions
Refrigerate unused portion of the pachadi and use within 3 to 4 days.
Notes
You can skip the cranberries both fresh and dried entirely, but if you do, you may need to reduce the amount of jaggery by a few teaspoons.
