Pachadi

Pachadi

Pachadi

Veg

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

Travancore Udupi Kerala Kerala Christian Pondicherry

Best for

Lunch

Recipe

Prep: 15 min Cook: 5 min Total: 20 min 2-3 servings

Ingredients

1 cup grated coconut
1 cup yogurt
1 tablespoon coconut oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2 tablespoons chopped ginger
2 tablespoons chopped green chilies
1 teaspoon turmeric powder
1 teaspoon salt
1 cup chopped cucumber
1 sprig curry leaves
1 pinch asafoetida

Instructions

  1. 1 Grind the grated coconut, chopped ginger, chopped green chilies, and cumin seeds into a smooth paste using a little water.
  2. 2 In a bowl, mix the yogurt with the ground coconut paste and turmeric powder.
  3. 3 Add salt to taste and mix well.
  4. 4 Stir in the chopped cucumber into the yogurt mixture.
  5. 5 Heat coconut oil in a small pan and add mustard seeds.
  6. 6 Once the mustard seeds splutter, add curry leaves and a pinch of asafoetida.
  7. 7 Pour the tempering over the yogurt-cucumber mixture and mix gently.
  8. 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.