Pachadi
From Wikipedia, the free encyclopedia
Pachadi refers to a traditional South Indian side-dish. The definition of the word 'Pachadi' is different among different South Indian regions. While in Kerala and Tamilnadu, pachadi is sidedish curry similar to north Indian Raita, in Andhra Pradesh, pachadi is analogous to Indian pickles and is preserved for several months (See Andhra Pachadi). In Kerala and Tamilnadu states pachadi is eaten fresh and typically made of finely chopped and boiled vegetable with essentially coconut, green or red chillies and tempered in oil with mustard seeds, ginger and curry leaves. Curd/yogurt based pachadi can me made of any vegetable namely cucumbers, squash, mango, bitter gourd or pineapple. Pachadi is commonly eaten with rice and a lentil curry.
- Kerala Pachadi, similar to raita
http://www.pachakam.com/recipe.asp?id=185
- Andhra Pachadi
http://www.bawarchi.com/nonveg/andhra4.html
- Tamil Pachadi, similar to raita
[edit] References
- Sample Indian pachadi [1]
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[Ugadi Pachadi at http://potluck.meesai.com/?p=49]
