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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.
Prepare the Yogurt Base
Grind the Coconut Paste
Combine the Pachadi Ingredients
Prepare the Tempering (Tadka)
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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.
This kerala recipe takes 20 minutes to prepare and yields 4 servings. At 158.05 calories per serving with 4.82g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Finish and Serve
Increase the number of green chilies or add a pinch of red chili powder along with the tempering for extra heat.
Add 1/4 cup of finely chopped cucumber or grated carrot along with the shallots for added crunch and freshness.
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.
The curd (yogurt) base is a natural source of probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut flora.
Shallots, ginger, and curry leaves are packed with antioxidants that help combat oxidative stress and reduce inflammation in the body.
Coconut and coconut oil contain Medium-Chain Triglycerides (MCTs), a type of healthy fat that can provide a quick source of energy.
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.
One serving of Ulli Pachadi (about 1/2 cup or 150g) contains approximately 120-140 calories, primarily from the yogurt and coconut.
Yes, Ulli Pachadi is quite healthy. The yogurt provides probiotics for gut health, shallots are rich in antioxidants, and coconut offers healthy fats. It's a light, refreshing, and nutritious side dish.
Yes, you can, but the flavor will be different. Shallots are traditionally used for their milder, sweeter taste. If using red onions, make sure to slice them very thinly and you may want to use slightly less.
Ulli Pachadi is best consumed fresh on the day it is made. You can store leftovers in an airtight container in the refrigerator for up to 24 hours. The shallots may release water and make it slightly runny over time.
This usually happens if the yogurt is thin. To prevent this, always use thick yogurt or strain regular yogurt. If it's already made, you can stir in a tablespoon of roasted gram flour (pottukadalai maavu) to help thicken it, but this will alter the authentic taste.
Ulli Pachadi is a classic accompaniment in a Kerala Sadya (feast). It pairs wonderfully with rice and sambar, spicy fish or meat curries, biryani, and pulao. Its cooling nature balances the heat of spicy main courses.