Kathirikai Pachadi
Smoky roasted eggplant mashed into cool yogurt with a simple South Indian tempering. This home-style pachadi is light, soothing, and especially good with rice, adai, or a simple lunch spread.
For 4 servings
- prep · ~3 min
Prepare the eggplant for roasting.
Wash the eggplant and pat it dry. Prick it all over with a knife so it cooks evenly and the skin does not burst too much.
- roast · ~15 min
Roast the eggplant until smoky and soft.
Place the eggplant directly over an open flame or on a hot tawa and roast, turning often, until the skin is charred and the flesh is completely soft all the way through.
TIPRoast on medium heat so the inside softens before the skin burns too deeply. - rest · ~5 min
Cool the eggplant slightly.
Set the roasted eggplant aside until cool enough to handle.
- mix · ~4 min
Peel and mash the eggplant.
1.Peel away the charred skin and discard it.2.Remove any large pockets of seeds if needed.3.Mash the soft flesh well in a bowl until mostly smooth. - mix · ~3 min
Mix the pachadi base.
1.Add yogurt to the mashed eggplant.2.Add green chili, ginger, and salt.3.Mix well until creamy and evenly combined. - temper · ~2 min
Make the tempering.
1.Heat oil in a small pan over medium heat.2.Add mustard seeds and let them splutter.3.Add urad dal and cook until lightly golden.4.Add curry leaves and cook for a few seconds until fragrant.TIPDo not let the urad dal turn dark brown or the tempering will taste bitter. - assemble · ~1 min
Finish the pachadi.
Pour the hot tempering over the eggplant yogurt mixture. Add coriander leaves and stir gently to combine.
- serve
Serve the kathirikai pachadi chilled or at room temperature.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast the eggplant until it fully collapses; any firm spots will stay stringy in the pachadi.
- 2After roasting, rest the eggplant for a few minutes so the skin slips off cleanly without wasting flesh.
- 3If the roasted flesh looks watery, drain it briefly before mixing with yogurt to keep the pachadi creamy.
- 4Use well-whisked yogurt so it blends smoothly with the mashed eggplant instead of turning lumpy.
- 5Pour the tempering over the yogurt mixture while still hot for the best aroma from mustard, urad dal, and curry leaves.
- 6Chill for 15 to 20 minutes before serving if you want the smoky eggplant and yogurt flavors to meld more clearly.
- 7This pachadi is best eaten the same day; the smoky flavor is brightest and the yogurt stays freshest.
Adapt it for your goals.
Low-spice
Skip the green chili for a gentler pachadi that still keeps the cooling yogurt and smoky eggplant profile.
veganVegan
Replace yogurt with a plain unsweetened plant-based yogurt for a dairy-free version with similar tang and creaminess.
chunky textureChunky-texture
Mash the roasted eggplant lightly instead of fully smooth if you prefer a more rustic, thogayal-like mouthfeel.
garlic forwardGarlic-forward
Add a little finely minced garlic with the ginger for a sharper, more robust pachadi that pairs well with adai.
Why this is on our healthy list.
Cooling Yogurt Base
The yogurt gives this pachadi a soothing, refreshing character and also contributes protein and calcium.
Vegetable-Rich Side Dish
Eggplant makes the dish light yet satisfying, adding fiber and bulk without making the pachadi heavy.
Digestive Aromatics
Ginger, curry leaves, and mustard seeds bring aroma and traditional digestive support in a small, simple tempering.
Frequently asked questions
Yes. Roast it until the skin is collapsed and the flesh is very soft, though you may lose some of the classic smoky flavor from direct fire.
