Pachadi
What is a #Pachadi? For many people, it is equivalent to a #Raita, and indeed there are curd or yoghurt based Pachadi dishes that have similarities with the raitas of the North of India.
They are both yoghurt based dishes that contain mashed, pounded or diced vegetables, less often fruit, and seasoned with spices. Pachadis vary from raitas in the flavourings and spices used. Typically a yoghurt based Pachadi will contain coconut and be seasoned with mustard seeds, ginger, curry leaves and chillies. Raita is typically seasoned with coriander leaves, roasted cumin seeds, mint, chillies, chaat masala and/or other herbs and spices.
But if you see a Pachadi recipe/photo etc, it might not be a yoghurt based dish. My goodness, there are quite a few variations of Pachadi, from the blended/ground vegetable and green ones of Andhra Pradesh, to the mashed vegetables of the South, to ones that contain cooked vegetables or fruits in a white, non-dairy sauce, to the sweet pachadis of Kerala (also without yoghurt).
Then there are Pachadis with sago, bhoondi or poha. North Karnataka cuisine has some Koshambari varieties without yoghurt or curd which are also called Pachadis.
#PicFromTheArchives of a Sago Pachadi with yoghurt
#IndianFood #Food #FromTheKitchen #FromTheArchives #SouthIndianFood