This cabbage relish recipe was inspired by Great Vegetarian Dishes, over 240 Recipes from around the world' by Kurma Dasa,
1990, and the recipe was adapted specifically for the use of Carolina Reaper chilies. We grow and harvest them. They are a variety of Capsicum Chinense, specifically a cross between Bhut jolokia and red habanero.
This is an unusual coleslaw, so unlike the creamy mild version made with mayonnaise. It is very piquant and the tastes take a while to integrate, and will still be pulling in different directions when its ready to eat. It is delicious nonetheless, especially if you are a fan of the flavors of Indian cuisine. During the history of globalization, ingredients have been trans located, and chilies, tomatoes and peanuts, found in this recipe, originated in the Americas. However they have become integral to the cuisine of other areas of the world like the Mediterranean, Southern Asia and West Africa.
Kobi Pachadi, I deduce from recipe comparisons, means cabbage relish. The word Pachadi is applied to fresh chutneys, salads, sauces, side dishes and sambals. They are generally highly flavored. Making this 'Pachadi' is labor intensive, from taming the coconut, to roasting the peanuts and slowly mixing the ingredients starting with the finest powders. The shop roasted peanuts were so bland I gave them an extra roasting and removed their papery red shells, winnowing them in the breeze outside, which was time consuming.
It is necessary to sprinkle the Carolina Reaper chili grounds over the milled peanut and other fine dry ingredients to allow very thorough mixing. This type of chili is so strong, you do not want to chew on a large chunk, unless you have someone with emergency medical training close at hand. Carolina Reaper chili is the hottest in the world and much hotter than cayenne by a long way. It can cause a choking reflex and burn the eyes and mouth. But it has incredible 'body' compared to other chilies, to purloin a term from wine appreciation. It gives all foods it is cooked with well rounded aromatic base notes.
Preparation time: 60 minutes
Cooking time: at least 5 minutes
Resting time: At least 8 hours
Total time needed: at least 8 hours 65 minutes
Grade of Difficulty: standard
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