Coconut Pachadi

Name: Coconut Pachadi
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 0.75 cup fresh coconut (grated); 1.5 cup yogurt (thick, whisked until smooth); 2 pcs green chili (finely chopped); 0.5 inch ginger (finely grated); 0.25 tsp salt; 1 tsp coconut oil; 0.5 tsp mustard seeds; 8 pcs curry leaves; 1 pcs dried red chili (broken in half)

RATING

4.6/5(112)

TASTE SCORE

7/10

A cool, creamy yogurt-based side dish from Kerala, studded with fresh grated coconut and green chilies, finished with a crackling mustard seed tempering. Mildly spiced and refreshing, it's the perfect cooling companion to hot rice, sambar, or spicy curries.

PREP

10m

COOK

SERVES

1 KATORI

126 cal

SERVINGS

INGREDIENTS

For 4 servings

¾ cupfresh coconut · grated1.5 cupyogurt · thick, whisked until smooth2 pcsgreen chili · finely chopped½ inchginger · finely grated¼ tspsalt1 tspcoconut oil½ tspmustard seeds8 pcscurry leaves1 pcsdried red chili · broken in half

NUTRITION · PER SERVING

126

CALORIES · 1 KATORI

Protein6g · 19%

Carbs10g · 32%

Fat8g · 57%

Fiber2g

Sugar8g

Saturated fat6g

Cholesterol6mg

Sodium213mg

Potassium291mg

Phosphorus155mg

How we calculate →

METHOD · 5 STEPS

prep · ~1 min
Whisk the yogurt until smooth.
In a mixing bowl, whisk the thick yogurt well until it turns creamy and lump-free.
mix · ~1 min
Mix coconut, chili, ginger, and salt into the yogurt.
Add the grated fresh coconut, finely chopped green chilies, grated ginger, and salt to the whisked yogurt. Stir well to combine everything evenly.
TIPUse fresh coconut for the best texture and natural sweetness. Desiccated coconut can be used if fresh isn't available, but soak it in a tablespoon of warm water first.
temper · ~2 min
Make the tempering.
1.Heat coconut oil in a small tadka pan over medium heat.
2.Add mustard seeds and let them pop and splutter (30 sec).
3.Add dried red chili and curry leaves. Fry until leaves turn crisp and fragrant (20-30 sec).
4.Remove from heat immediately to prevent burning.
TIPKeep the heat medium — high heat burns the mustard seeds and curry leaves, turning them bitter.
mix
Pour the tempering over the yogurt mixture.
Immediately pour the hot tempering, along with the aromatic oil, over the prepared coconut-yogurt mixture. The sizzle as it hits is the signature of a good pachadi.
rest · ~10 min
Rest and serve.
Let the pachadi rest for 10 minutes to allow the flavors to meld. Serve at room temperature or slightly chilled.
TIPDon't refrigerate for too long — the coconut hardens when very cold. Thirty minutes in the fridge is ideal for a chill.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use freshly grated coconut for the best texture and natural sweetness; avoid desiccated coconut if possible.
2
Whisk the yogurt until completely smooth and creamy — lumps will break the silky mouthfeel of the pachadi.
3
Temper over medium heat; high heat will burn the mustard seeds and curry leaves, making them bitter.
4
Pour the hot tempering immediately over the yogurt — the sizzle infuses the oil's aroma into the dish.
5
Let the pachadi rest for at least 10 minutes after tempering to allow flavors to meld and deepen.
6
Chill only briefly (30 minutes max) — too much refrigeration hardens the coconut and dulls the flavor.

RECIPE VARIATIONS

Adapt it for your goals.

pineapple pachadi

Pineapple pachadi

Replace half the grated coconut with finely chopped ripe pineapple. The sweet-tart fruit adds a bright, fruity contrast that pairs beautifully with spicy Kerala curries.

vegan