Pachadi

Pachadi (Telugu: పచ్చడి, Tamil: பச்சடி, Malayalam: പച്ചടി) refers to a traditional South Indian pickle used as side dish. Broadly translated, it refers to food which has been pounded. In Kerala and Tamil Nadu, pachadi is a side dish curry similar to the North Indian raita, and is made with yoghurt, coconut, ginger and curry leaves and seasoned with mustard.

It is made of fresh vegetables and is served as an accompaniment for rice, snacks like idli, dosa, and pesarattu. Many kinds of vegetables are included. Sometimes the peel of a vegetable is used, such as the peel of ridged gourd known as beerapottu pachadi in Telugu. Telugu (pachadis) are very hot and spicy to taste; the vegetables used are more or less raw or sautéed in peanut oil.

Andhra Pradesh and Telangana are known for hot spicy pickles called ooragaya. A few of the ooragaya items include

Buttermilk mixed with the tender dabbakaya leaves (dabbaku majjiga) is supposed to quench extreme thirst during the hot summer months.

In Tamil Nadu, pachadi is eaten fresh and typically made of finely chopped and boiled vegetables such as cucumber or ash gourd, with coconut, green or red chillis and tempered in oil with mustard seeds, ginger and curry leaves. Pachadi is commonly eaten with rice and a lentil curry.

In Kerala, the above-mentioned sour Raita-like version of the Pachadi is referred to as Kichadi. In contrast, the Kerala definition of Pachadi is typically a sweet variant of the Tamil Nadu one, made with pineapple, grapes or pumpkin. Many varieties made of the same key recipe exist in different parts of Kerala. It is served at restaurants along with Vegetable Thali Rice. It is also included with Sadhya, especially with Kerala Sadhya popular during Onam and Vishu festivals.

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