1. Pineapple Pachadi
A true crowd-pleaser, Pineapple Pachadi offers a delightful balance of sweet and tangy flavours. To make this, cook finely chopped pineapple with a touch of turmeric, chilli powder, and jaggery until soft. Grind fresh coconut, cumin seeds, mustard seeds, and green
chillies into a smooth paste. Add this paste to the cooked pineapple and simmer gently until the raw flavour of the masala is gone. Turn off the heat and stir in whisked yogurt. Be careful not to let it boil after adding the curd. A final tempering of mustard seeds, dried red chillies, and curry leaves in hot coconut oil completes the dish.
2. Beetroot Pachadi
Known for its stunning pink colour and earthy sweetness, Beetroot Pachadi is a visual and culinary highlight of any Sadya. Start by cooking grated beetroot with a little water and salt until tender. Meanwhile, prepare a paste of grated coconut, green chillies, ginger, and cumin seeds. Add this ground coconut mixture to the cooked beetroot and cook for a few more minutes. Allow the mixture to cool completely before mixing in well-whisked thick yogurt. The final touch is a tempering of mustard seeds and curry leaves sizzled in coconut oil, which is poured over the top just before serving.
3. Vendakka Pachadi (Okra)
This pachadi offers a wonderful textural contrast with crispy fried okra. The key to a great Vendakka Pachadi is to ensure the okra (vendakka) is not slimy. To achieve this, wash and thoroughly dry the okra before slicing it into thin rounds. Fry the okra in oil until it's golden and crispy, then set it aside. For the base, a paste is typically made from coconut, green chillies, and cumin seeds. This paste is then combined with thick, whisked yogurt. Just before you're ready to serve, mix the crispy fried okra into the yogurt base and top with a tempering of mustard seeds, urad dal, and curry leaves. Adding the okra at the last minute keeps it crunchy.
4. Vellarikka Pachadi (Cucumber)
Vellarikka Pachadi is a cooling and refreshing dish, perfect for balancing the spicier components of the Sadya. Made with a specific type of yellow cucumber known as 'vellarikka', this pachadi is mildly spiced. Cook cubed cucumber with slit green chillies, salt, and a little water until it becomes soft. The ground paste for this pachadi includes coconut, cumin, and a hint of crushed mustard seeds, which gives it a characteristic pungent flavour. This paste is added to the cooked cucumber and heated gently. Finally, whisked yogurt is stirred in off the heat to create a creamy, cooling curry.
5. Inji Pachadi (Ginger)
Often called '1000 curry' for its potent flavour, Inji Pachadi is a powerful digestive aid and an essential part of the feast. There are a few variations. A simple no-cook version involves mixing finely chopped or grated fresh ginger with green chillies, curry leaves, and thick yogurt, seasoned with salt and a pinch of sugar. Another popular method involves grinding ginger with coconut, green chillies, and sometimes a bit of raw mango for extra tang. This paste is then mixed with yogurt. Some recipes also call for sautéing the ginger until golden before adding it to the curd, which mellows its sharp bite. It’s a dish that truly stimulates the appetite.
6. Manga Pachadi (Raw Mango)
This pachadi is a celebration of tanginess. Using raw, sour mangoes, it provides a zesty kick that cuts through the richness of other dishes. The preparation is similar to Pineapple Pachadi, where chopped raw mango is cooked down with spices like turmeric and chilli powder. Depending on the sourness of the mango, jaggery or sugar is often added to balance the flavours. A ground paste of coconut, cumin, and green chillies is then added, followed by yogurt. The final tempering enhances its complex flavour profile, making it a truly lip-smacking addition to the meal.
7. Tomato Pachadi
A relatively modern but popular addition, Tomato Pachadi brings a beautiful red hue and a tangy, slightly sweet flavour. Ripe tomatoes are cooked until soft and pulpy, often with green chillies and ginger. A paste of coconut and cumin seeds is then added and cooked briefly. Finally, yogurt is stirred in to create a creamy, flavourful side dish. Its familiar taste makes it an accessible and well-loved option for all ages.
8. Nellikka Pachadi (Gooseberry)
For a truly unique flavour, try Nellikka Pachadi. Indian gooseberries (nellikka) have a distinct sour and astringent taste that transforms into a surprising sweetness. To make this, gooseberries are first cooked until soft and deseeded. They are then mashed or ground with green chillies and coconut. This mixture is combined with yogurt and finished with a standard tempering. The complex flavour profile of this pachadi makes it a memorable part of the Onam Sadya.
