Pachadi
Sweet-sour curd condiment — ripe pineapple, grapes, or cucumber cut into small pieces, cooked briefly in coconut oil with mustard seeds, dried red chilli, and curry leaves, then mixed with freshly ground coconut-green chilli paste and beaten yogurt sweetened with a pinch of sugar or jaggery, the whole gently heated below boiling. The pachadi's balance of sweet (fruit/jaggery), sour (yogurt), and the mild heat of green chilli makes it the most versatile condiment on the Onam Sadya banana leaf. The pineapple pachadi — specific to Travancore — is considered the most luxurious version; the pineapple's acidity works with the yogurt to produce a double-sour base tempered by the coconut's sweetness. Served in a small mound beside the payasam as the penultimate condiment course of the feast.
Cuisines
Best for
Recipe
Ingredients
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1 cup | Coconut , grated |
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1 cup | Yogurt |
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1 tablespoon | Coconut oil |
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1 teaspoon | Mustard Seed |
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1 teaspoon | Cumin , seeds |
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2 tablespoons | Ginger , chopped |
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2 tablespoons | Chili , chopped |
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1 teaspoon | Turmeric powder |
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1 teaspoon | Salt |
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1 cup | Cucumber , chopped |
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1 sprig | Curry Leaf |
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1 pinch | Asafoetida |
Instructions
- 1 Grind the grated coconut, chopped ginger, chopped green chilies, and cumin seeds into a smooth paste using a little water.
- 2 In a bowl, mix the yogurt with the ground coconut paste and turmeric powder.
- 3 Add salt to taste and mix well.
- 4 Stir in the chopped cucumber into the yogurt mixture.
- 5 Heat coconut oil in a small pan and add mustard seeds.
- 6 Once the mustard seeds splutter, add curry leaves and a pinch of asafoetida.
- 7 Pour the tempering over the yogurt-cucumber mixture and mix gently.
- 8 Serve the pachadi chilled or at room temperature.
Tips
For a variation, you can add finely chopped pineapple or mango for a fruity twist.