Pachadi
From Wikipedia, the free encyclopedia
Pachadi refers to traditional South Indian side-dish. In Kerela and Tamilnadu states Pachadi is typically composed of finely chopped and boiled vegetable added to yogurt with essentially coconut, green or red chillies,ginger, curry leaves and mustard seeds sauted in oil with other specific spices based on the South Indian region. The pachadi can me made of any variety of cucumbers, squash, mango, bitter gourd or pineapple. The dish is commonly eaten with rice and a lentil curry. The definition of the word 'Pachadi' is different among different South Indian cultures. In Andhra Pradesh, Pachadi is analogous to Indian pickles and is preserved for several months (See Andhra Pachadi).
- 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]
