Pachadi is a side-dish curry similar to the north Indian Raita.Pachadis are ,light vegetable preperations with mustard seeds and yogurt sauce.This recipe has been in our family for years.this is typically served as part of the feast for ONAM,Kerala's fall harvest festival.This also nice with dry meat curries like meat ball curry, spicy chicken curry ,a meat roast or with dhal and rice. - pauljoseph —pauljoseph
Test Kitchen Notes
I've never experienced pachadi before and was blown away by this delicious condiment. I made two small changes to the recipe: 1. I did not have access to fresh coconut, so I substituted organic unsweetened dried coconut. 2. I used Greek yogurt, so my result was thicker than the one in Pauljoseph's photo. Otherwise, this recipe is easy to follow and this is a great Indian side dish. - WinnieAb —The Editors
Cucumber , diced medium fine
ginger, minced (finely diced)
thick curd or live plain yogurt
For the paste
freshly grated coconut
small green chili
Grind the above to a paste
For the temper
black mustard seeds
small dries red chilli, torn roughly
A few curry leaves (if available, otherwise omit)
In This Recipe
Put the cucumber , ginger and water into a pan and bring to the boil. Simmer until the cucumber is soft but still firm.
Remove from the heat and allow to cool completely.
Make the paste and mix it into the yogurt, then add to the cucumber /ginger mix.
To make the temper, heat the oil in a pan and add mustard seeds. Heat until the seeds pop (the oil should not smoke)
Add the chili and curry leaves (if used) and cook for a few seconds, then pour everything over the paste and fold in. Serve at room temperature.