Pachadi ( te, పచ్చడి, kn, ಪಚಡಿ, ta, பச்சடி, ml, പച്ചടി) refers to a traditional
South Indian
South India, also known as Dakshina Bharata or Peninsular India, consists of the peninsular southern part of India. It encompasses the Indian states of Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, and Telangana, as well as the union territo ...
fresh pickle served as a side dish. Broadly translated, it refers to food which has been pounded. In Andhra Pradesh,
Telangana
Telangana (; , ) is a States and union territories of India, state in India situated on the south-central stretch of the Indian subcontinent, Indian peninsula on the high Deccan Plateau. It is the List of states and union territories of India b ...
, Karnataka,
Kerala
Kerala ( ; ) is a state on the Malabar Coast of India. It was formed on 1 November 1956, following the passage of the States Reorganisation Act, by combining Malayalam-speaking regions of the erstwhile regions of Cochin, Malabar, South ...
and
Tamil Nadu
Tamil Nadu (; , TN) is a States and union territories of India, state in southern India. It is the List of states and union territories of India by area, tenth largest Indian state by area and the List of states and union territories of India ...
, pachadi is a side dish curry similar to the North Indian
raita
Raita is a side dish in Indian cuisine made of dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, more seldom fruit, or in the case of boondi raita, with fried droplets of batter made from besan (chickpea flour, g ...
, and is made with vegetable, yoghurt, coconut, ginger and curry leaves and seasoned with mustard. Pachadi generally is a hot or mildly spiced coconut, green chillies, red chillies and yogurt-based dish made with seasonal vegetables or fruits.
It is made of fresh vegetables and is served as an accompaniment for rice and for snacks like
idli
Idli or idly () is a type of savoury rice cake, originating from the South India,popular as breakfast foods in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and ric ...
,
dosa
Dosa may refer to:
People
* Bogoljub Mitić Đoša, Serbian actor
* Csaba Dosa (born 1951), Romanian athlete
* Dosa ben Harkinas
* Dosa ben Saadia (935 - 1018), Talmudic scholar and philosopher
* Dosa or Dossa Júnior
* Edward Dosa-Wea Neufville ...
, and pesarattu. Many kinds of vegetables are included. Sometimes the peel of a vegetable is used, such as the peel of the ridged gourd, known as '
in Telugu.
Varieties
In Andhra Pradesh and Telangana
* Vegetable pachadi is made with vegetables like
bottle gourd
Calabash (; ''Lagenaria siceraria''), also known as bottle gourd, white-flowered gourd, long melon, birdhouse gourd, New Guinea bean, Tasmania bean, and opo squash, is a vine grown for its fruit. It can be either harvested young to be consumed ...
,
aubergine
Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit.
Mos ...
, and
okra
Okra or Okro (, ), ''Abelmoschus esculentus'', known in many English-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family. It has edible green seed pods. The geographical origin of okra is disputed, with su ...
. The vegetable is cooked
al dente
In cooking, al dente () describes pasta or rice that is cooked to be firm to the bite. The etymology is Italian "to the tooth".
In contemporary Italian cooking, the term identifies the ideal consistency for pasta and involves a brief cooking t ...
and is ground with roasted red/green chiles,
fenugreek
Fenugreek (; ''Trigonella foenum-graecum'') is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and leaves are common ingredients ...
seeds and
mustard seeds.
* Greens pachadi: The most popular one is Gongura pachadi made out of red sorrel leaves and roasted red chiles. It is unique to Andhra cuisine and is a must have for any meal that gives a taste of Andhra. Other than this, chukka koora (a variety of sour leafy green found in AP) pachadi is also very popular. Chutney is also made out of coriander/curry leaves. This is normally consumed as a modati mudda item.
Buttermilk mixed with the tender dabbakaya leaves (dabbaku majjiga) is supposed to quench extreme thirst during the hot summer months.
In Karnataka
Thambuli is a type of fresh pickle eaten in the Indian state of Karnataka. Thambuli, being a curd based cuisine, is consumed with hot rice along with hot
sambar usually. Tambuli is derived from
Kannada
Kannada (; ಕನ್ನಡ, ), originally romanised Canarese, is a Dravidian language spoken predominantly by the people of Karnataka in southwestern India, with minorities in all neighbouring states. It has around 47 million native s ...
word thampu ( ---->), meaning cool/cold. So thambuli is a cooling food. It is made mostly from many greens and carrot, beetroot like vegetables as their main ingredients. It is prepared by grinding the vegetable with the spices and then mixing it with yogurt. All ingredients are used raw (as they are) without any cooking.
Thambuli/Tambli/Tambuli is a form of fresh pickle. There are many varieties of Thumbuli: Menthe Thumbuli, shunti (ginger) thaumbuli, and various other herbal thambulis. The herbal thambuli is prepared with leaves like , , (all of them grown in all over Karnataka).
Many different seasonal vegetables/herbs can be used in the preparation of thambulis, such as doddapatre leaves (ajwain leaves/karibevu leaves), coriander leaves, poppy seeds, curry leaves and so on. Various recipes for the same exist, with slight variations in the ingredients. Thambuli/Tambli is generally prepared mild and not spicy. Fundamentally, thambuli/tambli has a few simple whole spices, roasted and ground with seasonal vegetables or herbs (some with coconut) added to buttermilk/curds. Tambuli is another authentic Karnataka recipe.
In Kerala and Tamil Nadu
In Tamil Nadu, pachadi is eaten fresh and typically made of finely chopped and boiled vegetables such as
cucumber
Cucumber (''Cucumis sativus'') is a widely-cultivated Vine#Horticultural climbing plants, creeping vine plant in the Cucurbitaceae family that bears usually cylindrical Fruit, fruits, which are used as culinary vegetables. or ash gourd, with
coconut
The coconut tree (''Cocos nucifera'') is a member of the palm tree family ( Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the ...
, green or red chillis and tempered in oil with
mustard seed
Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about in diameter and may be colored from yellowish white to black. They are an important spice in many regional foods and may come from one of three diff ...
s,
ginger
Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices ...
and curry leaves. Pachadi is commonly eaten with rice and a lentil curry.
In
Kerala
Kerala ( ; ) is a state on the Malabar Coast of India. It was formed on 1 November 1956, following the passage of the States Reorganisation Act, by combining Malayalam-speaking regions of the erstwhile regions of Cochin, Malabar, South ...
, pachadi is prepared in
curd
Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon ...
, as same as in Tamil Nadu. Along with the sour Pachadi, there exits a sweet variant in Kerala, 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
Sadya ( ml, സദ്യ) is a meal of Kerala origin and of importance to all Malayalis, consisting of a variety of traditional vegetarian dishes usually served on a banana leaf in Kerala as lunch. Sadya means banquet in Malayalam. Sadya is ...
, especially with Kerala
Sadhya
Sadya ( ml, സദ്യ) is a meal of Kerala origin and of importance to all Malayalis, consisting of a variety of traditional vegetarian dishes usually served on a banana leaf in Kerala as lunch. Sadya means banquet in Malayalam. Sadya is ...
popular during
Onam
Onam ( ) is an annual Indian harvest festival celebrated predominantly by the Hindus of Kerala. A major annual event for Keralites, it is the official festival of the state and includes a spectrum of cultural events.
Onam commemorates Vamana ...
and
Vishu
Vishu (Malayalam: വിഷു), the traditional Malayali New Year, is a Hindu festival celebrated in the Indian state of Kerala, Tulu Nadu region of Karnataka, and Mahe district. The festival marks the first day of Medam, the first month of ...
festivals.
See also
*
Achaar
South Asian pickles, also known as avalehikā, pachchadi, achaar (sometimes spelled as aachaar), athaanu, loncha, oorugaai, or aavakaai, is a pickled food made from a variety of vegetables and fruits preserved in brine, vinegar, edible oils, and ...
, Indian spiced pickle
*
Ugadi Pachadi, juice prepared on New Year day
References
External links
Indian Pachadi
{{portal bar, Food
Indian condiments
Telangana cuisine
Andhra cuisine
Kerala cuisine
te:పచ్చడి