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Main Course

Pachadi Easy

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

1 To Raw mango/Cucumber/Chayote/Pineapple/Carrot/Squash — cut into small pieces
1/4 tsp Turmeric powder
3 tbsp Coconut — grated
1/2 tsp Cumin seeds (Jeerakam)
1 To Green chillies
Salt, to taste
Sugar — optional
1/2 tsp Mustard seeds
Curry leaves A, a few
2 To Dry red chillies
1 cup Curd/Yoghurt

Preparation

Step 1
Cook the vegetable in water by adding turmeric powder and salt.
Step 2
Grind together the grated coconut, green chillies and jeera seeds and add this mixture to the cooked vegetable and cook again.
Step 3
Add sugar if the sweetness is not enough.
Step 4
Heat a pan. Add oil and let the mustard seeds crackle, curry leaves and red chilly and pour it to the mixture.
Step 5
Allow this mixture to cool.
Step 6
Finally, add the required yoghurt into this mixture and Stir everything together thoroughly.

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

Pachadi Easy

Ingredientsfor 4 servings

1 To Raw mango/Cucumber/Chayote/Pineapple/Carrot/Squash — cut into small pieces
1/4 tsp Turmeric powder
3 tbsp Coconut — grated
1/2 tsp Cumin seeds (Jeerakam)
1 To Green chillies
Salt, to taste
Sugar — optional
1/2 tsp Mustard seeds
Curry leaves A, a few
2 To Dry red chillies
1 cup Curd/Yoghurt

Preparation

Step 1
Cook the vegetable in water by adding turmeric powder and salt.
Step 2
Grind together the grated coconut, green chillies and jeera seeds and add this mixture to the cooked vegetable and cook again.
Step 3
Add sugar if the sweetness is not enough.
Step 4
Heat a pan. Add oil and let the mustard seeds crackle, curry leaves and red chilly and pour it to the mixture.
Step 5
Allow this mixture to cool.
Step 6
Finally, add the required yoghurt into this mixture and Stir everything together thoroughly.

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.