Ulli Pachadi
A refreshing and creamy Kerala-style yogurt relish made with crisp shallots, grated coconut, and a hint of green chili. This simple pachadi is a perfect cooling side for spicy curries and biryanis.
For 4 servings
5 steps. 5 minutes total.
- 1
Step 1
- a.Prepare the Yogurt Base
- b.In a medium-sized bowl, whisk the thick curd until it is completely smooth and free of lumps.
- c.Stir in the salt and optional sugar, mixing until they are fully dissolved. Set aside.
- 2
Step 2
- a.Grind the Coconut Paste
- b.In a small grinder or blender jar, combine the grated fresh coconut, green chilies, and peeled ginger.
- c.Add 1-2 tablespoons of water and grind to a coarse paste. The texture is important; avoid making a smooth puree to retain a slight crunch.
- 3
Step 3
- a.Combine the Pachadi Ingredients
- b.Add the finely sliced shallots and the freshly ground coconut paste to the bowl of whisked yogurt.
- c.Mix gently but thoroughly until all the ingredients are well incorporated.
- 4
Step 4
- a.Prepare the Tempering (Tadka)
- b.Heat the coconut oil in a small pan (tadka pan) over medium heat. The oil is ready when it shimmers slightly.
- c.Add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
- d.Once the seeds stop popping, add the broken dried red chilies and the sprig of curry leaves. Sauté for another 30 seconds until the chilies darken slightly and the curry leaves become crisp and aromatic.
- 5
Step 5
- a.Finish and Serve
- b.Immediately pour the hot tempering over the yogurt mixture. You should hear a satisfying sizzle.
- c.Stir the tempering into the pachadi. Let it rest for at least 10-15 minutes to allow the flavors to meld.
- d.Serve chilled or at room temperature as a side dish with rice, biryani, or spicy curries.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use shallots (chuvannulli) as they are sweeter and milder than large onions.
- 2Use thick, full-fat yogurt (curd) for a creamy consistency. If your yogurt is thin, strain it through a cheesecloth for 30 minutes.
- 3Do not over-grind the coconut paste. A coarse texture adds a delightful bite to the pachadi.
- 4The tempering is crucial for flavor. Ensure the mustard seeds have fully spluttered before adding other ingredients to avoid a bitter taste.
- 5This pachadi tastes best when made a little ahead of time and served chilled, allowing the flavors to deepen.
Adapt it for your goals.
Spicier Version
Increase the number of green chilies or add a pinch of red chili powder along with the tempering for extra heat.
With VegetablesWith Vegetables
Add 1/4 cup of finely chopped cucumber or grated carrot along with the shallots for added crunch and freshness.
No Grind VersionNo-Grind Version
If you're short on time, you can skip grinding and add the grated coconut, minced ginger, and chopped green chilies directly to the yogurt. The texture will be different but still delicious.
Why this is on our healthy list.
Promotes Gut Health
The curd (yogurt) base is a natural source of probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut flora.
Rich in Antioxidants
Shallots, ginger, and curry leaves are packed with antioxidants that help combat oxidative stress and reduce inflammation in the body.
Provides Healthy Fats
Coconut and coconut oil contain Medium-Chain Triglycerides (MCTs), a type of healthy fat that can provide a quick source of energy.
Cooling Properties
Yogurt-based dishes like this pachadi have a natural cooling effect on the body, making them an excellent side dish to balance spicy and heat-inducing foods.
Frequently asked questions
One serving of Ulli Pachadi (about 1/2 cup or 150g) contains approximately 120-140 calories, primarily from the yogurt and coconut.