How much cooking time?

20 min — 15 min prep, 5 min cooking.

Pachadi

Name: Pachadi
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Kerala Indian
Ingredients: 2tbsp Coriander Leaves; 0.5tsp Turmeric Powder; 100g Cucumber; 100g Curd; 1tsp Red Chilli Powder (Lal Mirch); salt; 100g Coconut; 1tsp Urad Dal; 8piece Curry Leaves; 1tsp Mustard Seeds (Black); 2tbsp Coconut Oil

Pineapple or cucumber in coconut-yogurt with mustard tempering. Sweet-tangy Sadhya condiment.

Time 20 min · Serves 4 · 185 kcal · Central Kerala, Kerala

Ingredients

Garnish

Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)

Main

Turmeric Powder — 0.5 tsp (ground)
Cucumber — 100 g (chopped)
Curd — 100 g (whole)
Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
salt (optional) (whole)
Coconut — 100 g (chopped)

Tempering

Urad Dal — 1 tsp (whole)
Curry Leaves — 8 piece (ground)
Mustard Seeds (Black) — 1 tsp (whole)
Coconut Oil — 2 tbsp (whole)

Method

Wash and prepare all ingredients for Kerala Pachadi. Chop vegetables, marinate protein if needed.
Heat oil in a kadhai or heavy-bottomed pan. Add tempering spices — let them splutter.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste, sauté for a minute until raw smell disappears.
Add tomatoes and cook until oil separates from the masala.
Add dry spice powders — turmeric, red chilli, coriander powder. Mix well.
Add the main ingredient. Mix well and coat with masala.
Cover and cook on medium-low flame, stirring occasionally, until done.
Adjust salt and spices. Garnish with fresh coriander leaves. Serve hot.

Common questions

How many calories in one plate of Pachadi?: 185 kcal per plate.
How much cooking time?: 20 min — 15 min prep, 5 min cooking.

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