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A creamy and refreshing yogurt-based side dish from Kerala, made with a smooth paste of fresh coconut, ginger, and green chilies. Finished with a classic South Indian tempering, it's the perfect cooling accompaniment to rice and curries.
For 4 servings
Prepare the Coconut Paste
Combine with Yogurt
Prepare the Tempering (Tadka)
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A creamy and refreshing yogurt-based side dish from Kerala, made with a smooth paste of fresh coconut, ginger, and green chilies. Finished with a classic South Indian tempering, it's the perfect cooling accompaniment to rice and curries.
This kerala recipe takes 15 minutes to prepare and yields 4 servings. At 153.81 calories per serving with 4.18g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Finish and Serve
Add finely chopped and cooked vegetables like cucumber (Vellarikka Pachadi), ash gourd (Kumbalanga Pachadi), or beetroot for added texture and flavor. Ensure the vegetable is cooled completely before adding to the yogurt.
For a sweet and tangy variation, make a Pineapple Pachadi or Grape Pachadi. Cook the fruit with a little jaggery, turmeric, and chili powder before mixing it with the coconut-yogurt base.
Increase the number of green chilies in the paste or add a pinch of red chili powder along with the salt for a more fiery version.
The curd (yogurt) in this dish is a natural probiotic, which helps maintain a healthy balance of gut bacteria, aiding digestion and boosting immunity.
Coconut is a rich source of medium-chain triglycerides (MCTs), a type of fat that is easily digested and provides a quick source of energy.
Both yogurt and coconut are known for their cooling properties, making this pachadi an excellent dish to balance the heat of spicy foods and soothe the digestive system.
Spices like ginger and cumin seeds are traditionally used to improve digestion, reduce bloating, and alleviate indigestion.
One serving of Coconut Pachadi (approximately 0.5 cup or 130g) contains around 180-200 calories, primarily from the coconut and yogurt.
Yes, in moderation, it is quite healthy. It's a good source of probiotics from yogurt which aids gut health, and provides healthy medium-chain fats from coconut. It's also a cooling dish, perfect for balancing spicy meals.
While fresh coconut is highly recommended for authentic taste and texture, you can use desiccated coconut in a pinch. Soak it in 1/4 cup of warm water for 15-20 minutes before grinding to rehydrate it.
This can happen for two reasons: either the yogurt used was too thin, or too much water was added while grinding the coconut paste. Always use thick, hung curd if possible and add water sparingly during grinding.
You can store it in an airtight container in the refrigerator for up to 2 days. The flavors often deepen overnight, making it even more delicious the next day.
Yogurt can split or curdle due to sudden temperature changes. To avoid this, you can let the tempering cool for a minute before pouring it over the pachadi. Also, never heat the pachadi on the stove after the yogurt has been added.