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Pachadi (Telugu: పచ్చడి, Tamil: பச்சடி, Malayalam: പച്ചടി) refers to a traditional South Indian pickle used as side dish. Broadly translated, it refers to food which has been pounded. In Kerala and Tamil Nadu, pachadi is a side dish curry similar to the North Indian achaar.

It is made of fresh vegetables and is served as an accompaniment for rice, snacks like idli, dosa, and pesarattu. Many kinds of vegetables are included. Sometimes the peel of a vegetable is used viz. peel of ridged gourd known as beerapottu pachadi[1] in Telugu. The Telugu pickle (pachadis) are very hot and spicy to taste; the vegetables used are more or less raw or sautéed in peanut oil to give a delicious taste.


It is a portmanteau of the words பச்சை (pachai; meaning green or raw) and அடி (adi; meaning to pound). It is an example of punarcci in Tamil.


In Andhra Pradesh[edit]

Andhra Pradesh is known for hot spicy pickles called ooragaya. A few of the ooragaya items include

Buttermilk mixed with the tender dabbakaya leaves (dabbaku majjiga) is supposed to quench extreme thirst during the hot summer months.

In Kerala and Tamil Nadu[edit]

In the states of Kerala and Tamil Nadu, pachadi is eaten fresh and typically made of finely chopped and boiled vegetables with coconut, green or red chilis and tempered in oil with mustard seeds, ginger and curry leaves. Pachadi is commonly eaten with rice and a lentil curry.

There are many varieties made of the same key recipe: vegetables, Yogurt, coconut, green or red chilis and sautéed and garnished in oil with fried mustard seeds, ginger and curry leaves. Malayali pachadi is a famous south Indian side dish served even on international platters.[citation needed]


  1. ^ "Beera Pottu Kura". Ptitchef- Women's era. Retrieved 17 May 2012. 

See also[edit]

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