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+ servings

Kerala Style Pachadi

Vegetable in curd
Prep Time 20 mins
Total Time 20 mins
Cuisine Kerala
Servings 4 people


  • 2 nos Raw mango/Cucumber/Chayote squash cut into small cubical pieces
  • 1/2 of Onion cut into small pieces
  • 3 nos Green chillies cut round
  • 2 tsp Grated coconut or Coconut milk 7 oz
  • 1/4 tsp Fenugreek powder Uluva
  • 1 no Shallots cut into round thin slices, Kunjulli
  • 1 no Red chilly Kollamulaku
  • Salt As reqd
  • Oil As reqd
  • 1/2 tsp Mustard seeds
  • Curry leaves optional
  • 1 cup Curd/Yogurt


  • Put the vegetable, onions, green chillies, grated coconut or coconut milk, fenugreek powder and salt in a vessel.
  • Add a cup of water and stir well.
  • Cover it and cook in a medium flame, until it is well cooked.
  • Heat oil in a pan and crackle mustard seeds.
  • Then, add shallots and red whole chilly & curry leaves.
  • When the shallots turn brown and chilly is well fried, add this to the above mixture.
  • Leave this mixture to cool.
  • Whip the yoghurt well and add that to the above mixture.
  • Mix well.
  • *** Note :- Yogurt - you need to add only if you are using cucumber or squash; in case you`re using mangoes, don`t add yogurt.
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