
Loading...

A smoky and tangy South Indian side dish made from roasted eggplant mashed and blended with creamy yogurt. This flavorful pachadi pairs perfectly with rice and sambar for a comforting meal.
For 4 servings
Roast the eggplant
Prepare the eggplant pulp
Combine the pachadi ingredients
A classic Karnataka one-pot meal, reimagined for a low-glycemic diet. This version uses wholesome foxtail millet instead of rice, combined with lentils and vegetables in a fragrant, spicy tamarind broth. It's comfort food that's both hearty and healthy.
A wholesome and savory South Indian pancake made with a low-glycemic blend of millets, brown rice, and mixed lentils. Packed with fiber and protein, this diabetic-friendly adai is a delicious and guilt-free choice for breakfast or dinner.
Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.

A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
A smoky and tangy South Indian side dish made from roasted eggplant mashed and blended with creamy yogurt. This flavorful pachadi pairs perfectly with rice and sambar for a comforting meal.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 104.6 calories per serving with 5.72g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Prepare the tempering
Finish and serve the pachadi
Replace the dairy yogurt with a thick, unsweetened plant-based yogurt like coconut or cashew yogurt.
Omit the onion. The smoky flavor of the eggplant is strong enough to carry the dish.
For a faster version, boil or steam cubed eggplant until very soft, then mash and proceed. Note that this will lack the characteristic smoky flavor.
Use Greek yogurt instead of regular yogurt to significantly increase the protein content and create a thicker pachadi.