Pachadi is a tasty dish which is present in Onam Sadya Menu. It is made of freshly ground coconut along with some spices and thick & creamy curd. Very simple and Easy to Make. Basic coconut paste and tadka/tempering are same for most of the pachadi but the Cooking method depends on the vegetables.
According to vegetable used for cooking, the recipe will slightly change.
Beetroot Pachadi
Ingredients
1 cup grated Beetroot
½ cup Curd
For coconut paste
½ cup coconut
2 green chilli
? tsp Mustard Seeds
1 inch ginger
2 curry leaves
1 tbsp curd
salt as required
For Tempering
1 tsp mustard seeds
3 curry leaves
1 dry red chilly
Method
Grind the grated coconut, green chilies, cumin seeds, curry leaves, ginger and mustard seeds into a smooth paste with little curd.Heat oil for tempering in a small frying pan and add the curry leaves, mustard seeds, when the mustard seeds start popping, remove it from the stove.keep aside.Saute the grated beetroot in coconut oil, till it turn to soft.Add the coconut paste to the cooked beetroot and heat it over low flame. Allow to cool and add the rest of the curd and set it aside.Now, add tempering to the pachadi and mix well.Serve with steamed rice.
Vellarikka Thayir Pachadi
Ingredients:
1 cup kerala cucumber chopped
½ cup Curd
For coconut paste
½ cup coconut
2 green chilli
? tsp Mustard Seeds
1 inch ginger
2 curry leaves
1 tbsp curd
salt as required
For Tempering
1 tsp mustard seeds
3 curry leaves
1 dry red chilly
Method:
Grind the grated coconut, green chilies, cumin seeds, curry leaves, ginger and mustard seeds into a smooth paste with little curd. Heat oil for tempering in a small frying pan and add the curry leaves, mustard seeds, when the mustard seeds start popping, remove it from the stove.keep aside. Cook the chopped cucumber with little water, till it turn to soft. Once it becomes soft, add the coconut paste to the cooked cucumber and heat it over a low flame. Allow to cool and add the rest of the curd and set it aside. Add tempering to the pachadi and mix well. Serve with steamed rice.
Vendakkai Thayir Pachadi
Ingredients:
1 cup chopped ladies finger
½ cup curd
For cococnut paste
½ cup coconut
2 green chilli
? tsp Mustard Seeds
1 inch ginger
2 curry leaves
1 tbsp curd
salt as required
For Tempering
1 tsp mustard seeds
3 curry leaves
1 dry red chilly
Method:
Grind the grated coconut, green chilies, cumin seeds,c urry leaves, ginger and mustard seeds into a smooth paste with little curd. Heat oil for tempering in a small frying pan and add the curry leaves, mustard seeds, when the mustard seeds start popping, remove it from the stove.keep aside. Saute the chopped ladies finger in coconut oil, till it turn light brown colour. Add the coconut paste to the fried ladies finger and heat it over low flame. Allow to cool and add the rest of the curd and set it aside. Add tempering to the pachadi and mix well. Serve with steamed rice.
Pavakka Pachadi
Ingredients:
1 cup Chopped Pavakkai/Bitter Gourd
½ cup Coconut
For coconut paste
½ cup coconut
2 green chilli
? tsp Mustard Seeds
1 inch ginger
2 curry leaves
1 tbsp curd
salt as required
For Tempering
1 tsp mustard seeds
3 curry leaves
1 dry red chilly
Method:
Grind the grated coconut, green chilies, cumin seeds,c urry leaves, ginger and mustard seeds into a smooth paste with little curd. Heat oil for tempering in a small frying pan and add the curry leaves, mustard seeds, when the mustard seeds start popping, remove it from the stove.Keep aside. Saute the grated Pavakkai in coconut oil, till it turn to light brown colour. Add the coconut paste to the fried pavakkai and heat it over low flame. Allow to cool and add the rest of the curd and set it aside. Add tempering to the pachadi and mix well. Serve with steamed rice.
Pineapple Pachadi
Ingredients:
1 cup Chopped Pineapple
½ cup Curd
For coconut paste
½ cup coconut
2 green chilli
? tsp Mustard Seeds
1 inch ginger
2 curry leaves
1 tbsp curd
salt as required
For Tempering
1 tsp mustard seeds
3 curry leaves
1 dry red chilly
Method:
Grind the grated coconut, green chilies, cumin seeds, curry leaves, ginger and mustard seeds into a smooth paste with little curd. Heat oil for tempering in a small frying pan and add the curry leaves, mustard seeds, when the mustard seeds start popping, remove it from the stove.keep aside. Cook the chopped Pineapple with little water oil, till it turn to soft. Add the coconut paste to the cooked Pineapple and heat it over low flame. Allow to cool and add the rest of the curd and set it aside. Add tempering to the pachadi and mix well. Serve with steamed rice.
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