Pachadi Recipe
Pachadi, also known as Raita, is a traditional South Indian dish that is a popular side dish or condiment. It is made from a combination of yogurt, vegetables, and spices, which are mixed together to create a refreshing and flavorful dish. Pachadi is typically served with rice dishes, such as biryani or pulao, or as an accompaniment to spicier dishes, such as curries or kebabs.
Ingredients
- ¼ cup coconut
- 1 cucumber chopped
- ½ cup yogurt / dahi / curd beaten
- ¼ tsp Cumin (Jeera)
- ½ tsp mustard seeds / rai
- 4 tbsp water
- 1 green chillies chopped
- ¼ cup water
- Salt
For Tempering
- ½ tbsp coconut oil
- 1 dried red chilli
- ¼ tsp mustard seeds / rai
- 5 curry leaves
Instructions
Preparation
- Assemble all ingredients together to avoid last minute rush.
- Prepare cucumber by peeling first and then chop into small pieces.
- Beat 1 cup curd with the help of a spoon, fork or a whisk till smooth.
- Grate fresh coconut, try avoiding desiccated coconut here.
- In a grinder add grated coconut, mustard seeds cumin seeds and chopped green chili.
- Add very little water and grind to a smooth paste. Keep aside.
Cooking
- Heat a Pan over low to medium flame and add chopped cucumber with ¼ cup water.
- Cook the cucumber for 5- 6 minutes. Stir at intervals till water evaporates.
- Then, add prepared coconut paste and salt as required.
- Mix very well and stir for 2 minutes on a low flame. Let this mixture cool down.
- After the cucumber mixture cooled down, add the beaten curd. Mix very well.
For Tempering
- Heat coconut oil in a Tadka Pan or a small Pan over low to medium flame and add mustard seeds. Let them crackle.
- Then, add dry red chili (halved and seeds removed) and curry leaves.
- Saute for a few seconds till the curry leaves become crisp and red chili changes its color. Make sure not to burn.
- Pour the tempering over Cucumber Pachadi. Mix very well.
- Serve Vellarikka Pachadi with sambar-rice or steamed rice. You can also store leftover Pachadi in refrigerator.
Equipment Used for This Recipe
Notes & Tips
Notes & Comments
- Pachadi is typically served with rice dishes, such as biryani or pulao, or as an accompaniment to spicier dishes, such as curries or kebabs.
- The dish can be made with different types of vegetables, such as cucumber, tomato, or onion, which add a different texture and flavor to the dish.
- The dish can also be made with fruits, such as mango or pineapple, which add a burst of sweetness and acidity to the dish.
- The dish can be made with different types of yogurt, such as Greek yogurt, which add a thicker consistency to the dish.
Nutrition Information (Note: Approximate)
Nutrition Facts
Pachadi Recipe
Amount per Serving
Calories
79
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
43
mg
2
%
Potassium
162
mg
5
%
Carbohydrates
5
g
2
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
4
g
8
%
Vitamin A
210
IU
4
%
Vitamin B1
0.04
mg
3
%
Vitamin B2
0.03
mg
2
%
Vitamin B3
15
mg
75
%
Vitamin B5
0.2
mg
2
%
Vitamin B6
0.1
mg
5
%
Vitamin C
45
mg
55
%
Vitamin E
0.2
mg
1
%
Vitamin K
7
µg
7
%
Calcium
60
mg
6
%
Iron
1
mg
6
%
Magnesium
16
mg
4
%
Zinc
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.