Pachadi is a yogurt-based curry served as a side dish and popular in the Southern regions of India. Most pachadi are a mix of yogurt, local herbs and spices, and vegetables, although sometimes they can contain fruit too. Today, we'll show you how to make a Kerala-style pachadi with pineapple.
We made this pineapple pachadi using dairy-free yogurt and without any curd, making this recipe suitable both for vegans and people with dairy intolerance.
The base pineapple curry is mixed with a paste made with green chillies and grated coconut. Then, we top everything with lots of tasty herbs and spices sauteed in oil. This process of cooking spices is known locally as tadka (or tarka). It's a great way to add amazing flavour to dishes with very little effort!
You can have pachadi hot as a curry, or cold as chutney; the choice is yours! We like to have it hot with a side of rice or naan, but you can also serve it with local Southern Indian snacks like idli, dosa, and pesarattu.
This recipe is so easy, and it's ready in just 30 minutes. We hope you'll enjoy it!