Pachadi ( Tamil: பச்சடி) refers to a traditional South Indian pickle used as side dish. Broadly translated, it refers to food which has been pounded. In Kerala and Tamil Nadu, pachadi is a side dish curry similar to the North Indian achaar.
It is made of fresh vegetables and is served as an accompaniment for rice, snacks like idli, dosa, and pesarattu. Many kinds of vegetables are included. Sometimes the peel of a vegetable is used viz. peel of ridged gourd known as beerapottu pachadi in Telugu. The Telugu pickle (pachadis) are very hot and spicy to taste; the vegetables used are more or less raw or sautéed in peanut oil to give a delicious taste.
In the states of Kerala and Tamil Nadu, pachadi is eaten fresh and typically made of finely chopped and boiled vegetables with coconut, green or red chilis and tempered in oil with mustard seeds, ginger and curry leaves. Pachadi is commonly eaten with rice and a lentil curry.
There are many varieties made of the same key recipe: vegetables, Yogurt, coconut, green or red chilis and sautéed and garnished in oil with fried mustard seeds,ginger and curry leaves. Malayali pachadi is a famous south Indian side dish served even on international platters.
For 1 Oz:
- Tomato - 3 nos
- Green Chilly - 4 to 5
- Coconut Oil - 1 tsp
- Mustard Seeds - 1 tsp
- Fenugreek Seeds -5 nos
- Hing Powder - a pinch
- Turmeric Pd -1/4 tsp
- Chilly Pd - 1 tsp
- Take a wide pan and add oil ,Once its hot add mustard seeds.Once they splutter add Fenugreek Seeds and curry leaf.
Then add Turmeric PD, chilly pd and salt and add little water and let it cook till all tomatoes are mashed up and cooked completely.
Add 1/4 tsp Tamarind if its not sour enough.
Transfer to a serving container.