Curd Pachadi | Yogurt Pachadi

Sometimes a salad, sometimes a dip and sometimes a side dish, the pachadi is a staple in many South Indian homes. Quite the versatile fella, this. Not only because he’s a salad and a dip and a side dish, but also because he can be made of cooked or raw vegetables or fruits, and mixed with coconut or curds and is sometimes tempered with oil too. Phew! The list is simply endless. Curd pachadi particular one is my choice to eat with biryani and pulao.

The pachadi is closely related to the North Indian raita, and is different from the spicy Telugu version. This Indian salad cools your body, and eases the (sometimes spicy) main dish into your body.

The pachadi I’m making today is Curd Pachadi, and if you’re going to use yogurt, you can call it Yogurt Pachadi. It won’t make too much of a difference if you do, really. Curds is more prevalent in India and yogurt is only a fairly recent addition, thereby curd pachadi. However, do use yogurt if you are lactose intolerant.

Back to curd pachadi or yogurt pachadi. As I was saying, I like this pachadi because it pairs really well with biryani and pulao. It’s made with fresh vegetables and curds, resulting in a refreshing light and crunchy salad. Take a few spoons more if your main dish is spicier than usual and you’ll thank me later!

I’ve cut the green chillies into big pieces so you can see them and take them out when you eat. Unless you are a very brave soul, I urge you not to eat them. They’re only in there to impart a little of their flavour. And that they do very well. Everything else is cut fine to ensure you get all the bits in one go.

How is yogurt different from curd? (The Times of India)

Pachadi (Wikipedia)

Raita (Wikipedia)