Pachadi is a common dish in tamilnadu and kerala which is very similar to north indian raita except that the vegetable is cooked and coconut is added to it. In andra, pachadis are different compared to the ones made in tamil nadu and kerala.
You can make pachadis with different vegetables by boiling it with coconut-cumin-chilly paste, tempering it with mustard seeds and curry leaves and finally adding curd. Pachadi can be had with rice and any dal. The recipe can be used with any vegetables. The common pachadis that I have tried are cucumber pachadi, yellowsquash pachadi, zucchini pachadi, bottleguard pachadi, raw mango pachadi, bittergourd pachadi, pineapple pachadi, pumpkin pachadi, ashgourd pachadi, beetroot pachadi, radish pachadi etc.
Ingredients
Vegetable (chopped into small pieces/grated) - 2 cups (Cucumber, yellow squash, zucchini, bottlegaurd, mango, pineapple, bittergourd etc)
Coconut - 1/4 cup (grated)
Green chilly - 2-3
Cumin seeds - 1/2 tsp
Mustard seeds - 1/4 tsp
Curry leaves - 5
Oil - 1 tblsp
Curd (Yogurt) - 1 cup (beaten)
Salt - to taste
Cilantro(Corriander leaves) - for garnish (finely chopped)
Yellow Squash PachadiYellow Squash PachadiCucumber (Velarikai) Pachadi
Method
1. Cover and cook the vegetable pieces for 5-7 minutes with little water and salt in a kadai.
2. In the meantime grind coconut, green chilly and cumin seeds.
3. When the vegetable is nicely cooked, add the groud paste to it and let it cook for another few minutes.
4. In the mean time, heat oil in a small pan. Splutter mustard seeds and curry leaves. Add it to the cooked vegetable and mix well.
5. Switch off and let it cool.
6. When it is not hot anymore, add the curd and mix well. Check for salt, garnish with corriander leaves and serve with rice and dal.
Tips
- In some pachadis like pineapple pachadi, you can add a pinch of turmeric powder for a nice yellow colour.
