Celebrate Onam with This Traditional Kerala Pachadi Recipe

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1. Gather The Ingredients

Fresh yoghurt, grated coconut, green chillies, mustard seeds, curry leaves, turmeric, seasonal fruit/vegetable of choice (pineapple, cucumber, or beetroot are common), coconut oil, and salt.

2. Prepare The Main Ingredient

Cook the chosen vegetable or fruit (like finely chopped cucumber, grated beetroot, or diced pineapple) with a little water, turmeric, and salt until soft.

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3. Grind The Coconut Paste

Blend grated coconut, green chillies, and mustard seeds into a smooth paste with a little water. This gives pachadi its signature flavour.

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4. Mix The Cooked Base And Coconut Paste

Once the vegetable/fruit is cooked, add the ground coconut paste and simmer gently so the flavours combine well.

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5. Cool It Down

Turn off the heat and let the mixture cool slightly before adding the curd. This step ensures the yoghurt doesn’t split.

6. Add The Yoghurt

Whisk the yoghurt until smooth and creamy, then gently fold it into the cooled mixture. Adjust salt as needed.

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7. Finish With The Tempering

Heat coconut oil, and add mustard seeds, dry red chillies, and curry leaves. Let them splutter for a few seconds. Pour the tempering over the pachadi, mix gently, and serve fresh.

This simple dish will bring a refreshing balance to the festive feast.

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