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Main Course

Kerala Style Pachadi

Part of the grand Kerala banana-leaf feast, this dish brings together simple ingredients with precision. The flavours are clean and distinct — nothing fights for attention, everything has its place.

Ingredientsfor 4 servings

2 nos Raw mango/Cucumber/Chayote squash — cut into small cubical pieces
1/2 Of Onion — cut into small pieces
3 nos Green chillies cut round
2 tsp Coconut or Coconut milk 7 oz — grated
1/4 tsp Fenugreek powder (Uluva)
1 nos Shallots — cut into round thin slices, kunjulli
1 nos Red chilly (Kollamulaku)
Salt, to taste
Oil, to taste
1/2 tsp Mustard seeds
Curry leaves — optional
1 cup Curd/Yogurt

Preparation

Step 1
Put the vegetable, onions, green chillies, grated coconut or coconut milk, fenugreek powder and salt in a vessel.
Step 2
Add a cup of water and give it a good stir.
Step 3
Cover it and cook in a medium flame, until it is well cooked.
Step 4
Warm the oil in a pan and crackle mustard seeds.
Step 5
Then, add shallots and red whole chilly & curry leaves.
Step 6
When the shallots turn brown and chilly is well fried, add this to the above mixture.
Step 7
Leave this mixture to cool.
Step 8
Whip the yoghurt well and add that to the above mixture.
Step 9
Stir everything together thoroughly.
Step 10
*** Note :- Yogurt - you need to add only if you are using cucumber or squash; in case you`re using mangoes, don`t add yogurt.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

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Main Course

Kerala Style Pachadi

Ingredientsfor 4 servings

2 nos Raw mango/Cucumber/Chayote squash — cut into small cubical pieces
1/2 Of Onion — cut into small pieces
3 nos Green chillies cut round
2 tsp Coconut or Coconut milk 7 oz — grated
1/4 tsp Fenugreek powder (Uluva)
1 nos Shallots — cut into round thin slices, kunjulli
1 nos Red chilly (Kollamulaku)
Salt, to taste
Oil, to taste
1/2 tsp Mustard seeds
Curry leaves — optional
1 cup Curd/Yogurt

Preparation

Step 1
Put the vegetable, onions, green chillies, grated coconut or coconut milk, fenugreek powder and salt in a vessel.
Step 2
Add a cup of water and give it a good stir.
Step 3
Cover it and cook in a medium flame, until it is well cooked.
Step 4
Warm the oil in a pan and crackle mustard seeds.
Step 5
Then, add shallots and red whole chilly & curry leaves.
Step 6
When the shallots turn brown and chilly is well fried, add this to the above mixture.
Step 7
Leave this mixture to cool.
Step 8
Whip the yoghurt well and add that to the above mixture.
Step 9
Stir everything together thoroughly.
Step 10
*** Note :- Yogurt - you need to add only if you are using cucumber or squash; in case you`re using mangoes, don`t add yogurt.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.