Any wholesome South Indian meal is incomplete without its accompanying dips and chutneys. South Indian cuisine is full of delicious recipes for chutneys and raitas, and this pachadi recipe is definitely one of them. Pachadi is a vegetable and yogurt-based dip that is a staple in South Indian cuisine, specifically in the states of Kerala and Tamil Nadu.
Kerala style pachadi is a common side dish that typically pairs well with hot rice. It is an important part of the banana-leaf, traditional Kerala feast known as Kerala Sadya. You can make it with a variety of ingredients, including curry leaves, madras cucumber, leafy greens, Kerala yellow cucumber, tomato, pineapple, bitter gourd, beetroot, etc. Each vegetable has its own unique taste and texture, making the dish versatile and adaptable to different tastes.
You can trace the history of pachadi to ancient South India, specifically the state of Kerala, where it was traditionally served as a side dish with hot rice and was made with a variety of local vegetables, many of which were grown on local farms. As time passed, pachadi evolved into a versatile dish that you can now customize with different ingredients. In recent times, with the help of online easy recipes, pachadi has become more accessible to people, and its popularity has grown globally.
The plain yogurt provides a creamy texture and a tangy flavor to the dish.
The onion, green bell pepper, chopped cucumber, and tomato add a crunchy texture and a fresh flavor to the dish.
The medium-ripe banana adds a creamy texture and a slightly sweet flavor to the dish.
Salt enhances the overall flavor of the dish.
Let us make pachadi in two different ways. For full details, see the recipe card below.
For the first recipe, start by chopping the vegetables finely.
Add ½ medium onion, chopped, ½ cucumber, chopped and 1 small tomato, chopped to the mixing bowl.
Then measure out 2 cups of plain yogurt and pour it in the mixing bowl.
Stir in ½ tsp of salt and mix all the ingredients together.
Mix the ingredients well and then cover the bowl with a lid or plastic wrap. Once it all comes together, refrigerate the mix for at least 30 minutes until the flavors meld together.
For the next recipe, add ½ medium onion, chopped, ½ green bell pepper, chopped and 1 medium-ripe banana, sliced to the mixing bowl.
Then measure out 2 cups of plain yogurt and add it to the mixing bowl.
Now stir in ½ tsp of salt and mix all the ingredients together.
Mix all the ingredients and then cover the bowl with a lid or plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve this Kerala style raita as a side dish or a dip. It also pairs well with rice dishes or Indian breads such as roti or naan. You can use it as a spread on sandwiches or wraps which adds a nuce creamy flavor. If you add some chopped green chilies or ginger while mixing the ingredients it will give it more heat. Alternatively, you can top it with some roasted peanuts or cashews before serving for added crunch. Garnishing Pachadi with fresh cilantro leaves or curry leaves at the end adds aroma and flavor. I love serving pachadi with dosa, avial, poriyal, papadum or appalam or as an accompaniment along with garlic or mango pickle. Make sure Pachadi is cool before serving; take it out of the refrigerator for a few minutes before serving to allow it to become fragrant.
To store leftover cucumber pachadi, transfer it to an airtight container and then place it in the refrigerator. Make sure that the container is clean and dry to prevent any contamination. You can store pachadi in the refrigerator for up to a week but the vegetables might get runny so it is better to consume it fresh. Before consuming, give it a good mix and check for any signs of spoilage such as mold or an off odor. If you find any odor or change in texture, discard it immediately.
Frequently Asked Questions
Some delicious pachadi recipes that use green chillies include Tomato Pachadi, Pineapple Pachadi, and Vendakkai Pachadi. These recipes use green chillies as a key ingredient to add a spicy kick to the dish.
Yes, you can add cumin seeds in pachadi recipes. Fry them in a little oil before adding to the dish to bring out their flavor and aroma. You can also use cumin powder, in some recipes, along with other spice powders to add a unique flavor to the dish
Yes, you can use yellow cucumber to make pachadi. You can use it to make the traditional dish Vellarikka Pachadi, which is a popular side dish with South Indian meals.
Yes you can use in a variety of pachadi recipes, either as a paste or as whole pieces. It adds a unique flavor and texture to the dish.
Yes, tamarind pulp can be used in pachadi recipes. It can add a sour flavor to the dish and is a common ingredient in many South Indian recipes.
You can use corriander leaves in pachadi recipes as a garnish and to add a fresh, herbaceous flavor to the dish. Finely chop them and add as a final touch to the dish before serving.
You can use common vegetables such as cucumber, okra, and pumpkin in Pachadi to add a variety of textures and flavors.
Yes, you can make Pachadi with different types of lentils such as urad dal and moong dal to add a unique flavor and texture to the dish.
Make Pachadi spicier by adding more chilies, ginger, or other spices such as cumin seeds, mustard seeds, and turmeric.
Yes, Pachadi is naturally gluten-free as lonf as you don’t add wheat or barley products.
Yes, you can store Pachadi for later use in an airtight container in the refrigerator for up to 3 days. The enzymes in the raw vegetables will begin to break down the curd in the yogurt making it runny. So ideally, pachadi is eaten fresh.
Hi! I’m Ravi Kumar.
I am a husband, father of 4, board certified neurosurgeon, and a lover of South Indian Food!
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