Onion Pachadi

Name: Onion Pachadi
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 2 pcs onion (medium, finely chopped); 1.5 cup yogurt (thick, whisked until smooth); 1 pcs green chili (finely chopped); 0.25 tsp salt; 1 tsp oil (preferably coconut oil); 0.5 tsp mustard seeds; 1 pcs dried red chili (broken in half); 6 pcs curry leaves (fresh); 1 pinch asafoetida; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(95)

TASTE SCORE

7/10

A cool, creamy South Indian condiment made with raw onions folded into whisked yogurt and finished with a crackling mustard seed tempering. The sharp bite of onion mellows beautifully in the tangy curd, making it the perfect soothing side for spicy biryani, pulao, or even a simple dal rice meal.

PREP

10m

COOK

SERVES

1 KATORI

94 cal

SERVINGS

METHOD · 4 STEPS

mix
Whisk the yogurt and combine with onions.
1.Whisk yogurt in a bowl until smooth and creamy.
2.Add finely chopped onions and green chili.
3.Add salt and mix well until everything is evenly coated.
temper · ~2 min
Make the tempering.
1.Heat oil in a small pan over medium heat.
2.Add mustard seeds and let them splutter (30 sec).
3.Add dried red chili, curry leaves, and asafoetida. Fry until fragrant (10-15 sec).
4.Immediately pour the hot tempering over the onion-yogurt mixture.
TIPPour the tempering while it's still sizzling — the crackle releases essential oils into the pachadi.
rest · ~10 min
Rest for 10 minutes before serving.
Let the pachadi sit so the onions soften slightly and absorb the tempered flavors.
TIPDon't skip the rest — raw onions need a few minutes to mellow in the yogurt.
garnish
Garnish with fresh coriander and serve.

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 thick, fresh curd (not sour) for a creamy pachadi with balanced tang.
2
Chop onions very finely so they blend evenly into the yogurt without overpowering.
3
Let the tempering cool for a few seconds before pouring to avoid curdling the yogurt.
4
For extra crunch, add a teaspoon of fresh grated coconut before tempering.
5
If short on time, skip the rest step and serve immediately — the onions will be sharper.
6
Store leftovers in the fridge for up to 24 hours; stir before serving as the onions release water.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace yogurt with thick, unsweetened plant-based curd (coconut or soy). Use coconut oil in the tempering — the flavor pairs beautifully with the vegan base, making it suitable for plant-based diets without losing the creamy-spicy character.

spicy

Spicy

Add 1 extra green chili or a small pinch of red chili powder along with salt. Great for those who love heat and want a more fiery side to stand up to mild pulaos.

low fat

Low-fat

Use low-fat or hung yogurt (drain whey for 30 mins) to reduce calories while keeping the texture thick. The tempering stays the same, so you get full flavor with less fat.

HEALTH BENEFITS