Pachadi facts for kids
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| Type | Fresh pickle |
|---|---|
| Region or state | South India |
| Main ingredients | Fresh vegetables |
Pachadi (Telugu: పచ్చడి, Kannada: ಪಚಡಿ, Tamil: பச்சடி, Malayalam: പച്ചടി) is a yummy side dish from South India. It's like a fresh pickle! The word "pachadi" means something that has been pounded or crushed.
In places like Andhra Pradesh, Telangana, Karnataka, Kerala, and Tamil Nadu, pachadi is a side dish. It's a bit like raita from North India. It's often made with vegetables, yogurt, coconut, ginger, and curry leaves. It usually has a mild or hot spice level. Pachadi uses fresh vegetables or fruits that are in season.
This dish is served with rice. It also goes well with snacks like idli, dosa, and pesarattu. Many different vegetables can be used. Sometimes, even the peel of a vegetable is used. For example, the peel of a ridged gourd is called beerapottu pachadi in Telugu.
Contents
Types of Pachadi
Pachadi in Andhra Pradesh and Telangana
In these states, vegetable pachadi is popular. It's made with veggies like bottle gourd, aubergine, and okra. The vegetables are cooked until they are still a bit firm. Then, they are ground with roasted red or green chilies, fenugreek seeds, and mustard seeds.
Greens pachadi is another type. A very famous one is Gongura pachadi. It's made from red sorrel leaves and roasted red chilies. This dish is special to Andhra cooking. It's a must-try if you want to taste Andhra food. Another popular one is chukka koora pachadi. This uses a sour leafy green found in Andhra Pradesh. You can also find chutneys made from coriander or curry leaves.
Pachadi in Karnataka
In Karnataka, a dish called Thambuli is a type of fresh pickle. It's eaten with hot rice and sambar. The word "Thambuli" comes from a Kannada word meaning "cool" or "cold." So, thambuli is a cooling food.
It's often made from different greens, carrots, or beetroot. To make it, the vegetables are ground with spices. Then, they are mixed with yogurt. All the ingredients are used raw, without cooking them.
There are many kinds of Thambuli. Some examples are Menthe Thumbuli and ginger Thambuli. There are also herbal thambulis made with leaves like Basale soppu or doddapatre soppu. These plants grow all over Karnataka.
You can use many seasonal vegetables or herbs in thambulis. These include ajwain leaves, coriander leaves, poppy seeds, and curry leaves. Recipes can be a bit different, but they all use simple spices. These spices are roasted and ground with fresh vegetables or herbs. Sometimes coconut is added. Then, it's mixed with buttermilk or curds. Thambuli is usually mild and not very spicy.
Pachadi in Kerala and Tamil Nadu
In Tamil Nadu, pachadi is eaten fresh. It's usually made with finely chopped and boiled vegetables like cucumber or ash gourd. It also has coconut, green or red chilies. It's then seasoned in oil with mustard seeds, ginger, and curry leaves. Pachadi is often eaten with rice and a lentil curry.
In Kerala, pachadi is made with curd, similar to Tamil Nadu. But Kerala also has a sweet pachadi! This sweet version is made with pineapple, grapes, or pumpkin. Many different types of pachadi exist in Kerala. You can find it in restaurants with Vegetable Thali Rice. It's also part of the Sadhya meal. This meal is very popular during the Onam and Vishu festivals.
See also
In Spanish: Chutney para niños
