Classic Pineapple Pachadi
No Onam Sadya feels complete without the sweet and sour notes of Pineapple Pachadi. This dish beautifully combines the tang of pineapple with a creamy coconut and yoghurt base, creating a complex flavour profile that is both sweet and pungent. To make
it quickly, cook down fresh pineapple chunks with a bit of turmeric and chilli powder. Once soft, stir in a ground paste of coconut, green chillies, and a few mustard seeds. Let it cool before mixing in whisked curd. A final tempering of mustard seeds and curry leaves in coconut oil makes it truly authentic.
Vibrant Beetroot Pachadi
For a splash of stunning colour and earthy sweetness, Beetroot Pachadi is a must. Its brilliant magenta hue is visually striking on the banana leaf. This side dish is incredibly simple: start by grating fresh beetroot and sautéing it in coconut oil until tender. A coarse paste of grated coconut, green chillies, and cumin is then added and cooked for a couple of minutes to remove its raw flavour. The key is to let this mixture cool down completely before folding in smooth, beaten yoghurt to prevent it from splitting. A final tempering elevates this simple dish.
Crispy Vendakka (Okra) Pachadi
Vendakka Pachadi offers a wonderful textural contrast with its crispy fried okra in a tangy yoghurt sauce. The trick is to slice the okra thinly and fry it until golden and crunchy, which also removes its characteristic sliminess. This crispy okra is then folded into a flavourful base of yoghurt mixed with a ground coconut and green chilli paste. Some prefer to just temper the spiced yoghurt and mix in the fried okra right before serving to ensure it stays as crisp as possible, making it a delightful and quick addition to the feast.
Tangy Mango Pachadi
Whether you use ripe or semi-ripe mangoes, this pachadi is a celebration of sweet, sour, and spicy tastes. It's a versatile dish that is a staple during festive occasions. Cook mango pieces with turmeric, red chilli powder, and a touch of jaggery until they are soft but still hold their shape. A ground paste of coconut and cumin seeds is then stirred in. After taking it off the heat and allowing it to cool slightly, whisked curd is incorporated to create a creamy, flavour-packed side that captures the essence of the season.
Cooling Cucumber Pachadi
Vellarikka Pachadi, made with cucumber, is a supremely refreshing and cooling element in a rich Sadya. Its mild flavour and soothing quality provide a perfect balance to spicier dishes on the menu. To prepare it, chopped cucumber is cooked until just tender with a little water and salt. A smooth paste of coconut, cumin seeds, and mustard seeds is mixed in and gently heated. Once cooled, this mixture is combined with thick, whisked yoghurt. A simple tempering of mustard seeds and curry leaves in coconut oil finishes this beautifully simple and elegant dish.
Simple Tomato Pachadi
For a rich and tangy alternative, Tomato Pachadi is an excellent choice. It’s made by cooking down ripe tomatoes with green chillies and ginger until they form a thick, jam-like consistency. This base is then combined with a classic ground coconut paste. After cooling, it’s mixed with yoghurt. The natural sweetness and acidity of the tomatoes, balanced by the creamy coconut and curd, create a delicious accompaniment that is both easy to prepare and full of robust flavour.
Subtle Ash Gourd Pachadi
Known as Kumbalanga Pachadi, this version made with ash gourd (or white pumpkin) is prized for its subtle taste and soft texture. The ash gourd is cooked until tender with green chillies and salt. A ground paste of coconut and mustard seeds provides a pungent counterpoint to the mild vegetable. This paste is cooked briefly with the ash gourd before being taken off the heat. Whisked yogurt is added once the mixture has cooled, resulting in a creamy, understated pachadi that is deeply traditional and satisfying.
Unique Gooseberry (Nellikka) Pachadi
For a truly unique flavour profile, Nellikka Pachadi is an adventurous choice. Indian gooseberries bring a distinct astringent and sour taste that is unlike any other pachadi. The gooseberries are first steamed or boiled until soft, then deseeded and mashed or grated. This pulp is then combined with a ground paste of coconut and green chillies. After mixing with yoghurt and seasoning, a tempering is added to complete this intriguing dish. It's a flavour that might be new to many but is a cherished part of regional Kerala cuisine.
