Pachadi Knowpia

Pachadi
	Pachadi with cucumbers, yogurt and red pepper.
Type	Fresh pickle
Region or state	South India
Main ingredients	Fresh vegetables
	Media: Pachadi;

Pachadi (Telugu: పచ్చడి, Kannada: ಪಚಡಿ, Tamil: பச்சடி, Malayalam: പച്ചടി) refers to a traditional South Indian fresh pickle served as a side dish. Roughly translated, it refers to a plant which has been pounded or crushed.^[1]

Pachadi is made of fresh vegetables and is served on the side for dishes like idli, dosa, and Pesarattu. Many kinds of vegetables are included. Sometimes the rind of a vegetable is used, such as the peel of the ridged gourd, known as beerapottu pachadi^[2] in Telugu.

Varieties edit

In Andhra Pradesh and Telangana edit

Vegetable pachadi is made with vegetables like bottle gourd, aubergine, and okra. The vegetable is cooked al dente and is ground with roasted red/green chiles, fenugreek seeds and mustard seeds.
Green pachadi: The most popular one is Gongura pachadi made out of red sorrel leaves and roasted red chiles, and is unique to Andhra cuisine.^[3] Other than this, chukka koora (a type of sour leafy greens found in Andhra Pradesh) pachadi is also very popular.

In Karnataka edit

Thambuli is a type of fresh pickle eaten in the Indian state of Karnataka. Thambuli is a curd based dish and is usually consumed with hot rice along with hot sambar. Thambuli is derived from the Kannada word thampu (ತಂಪು+ಹುಳಿ ---->ತಂಬುಳಿ), meaning cool/cold. It is made mostly from greens and carrots, beetroot like vegetables as their main ingredients. It is prepared by grinding the vegetable with the spices and then mixing it with yogurt. All ingredients are used raw (as they are) without any cooking.

Thambuli/Tambli/Tambuli is a form of fresh pickle. There are many varieties of Thumbuli: Menthe Thumbuli, shunti (ginger) thaumbuli, and various other herbal thambulis. The herbal thambuli is prepared with leaves like Basale soppu, kaki kudi soppu, doddapatre soppu (all of them grown in all over Karnataka).

Many different seasonal vegetables/herbs can be used in the preparation of thambulis, such as doddapatre leaves (ajwain leaves/karibevu leaves), coriander leaves, poppy seeds, curry leaves and so on. Various recipes for the same exist, with slight variations in the ingredients. Thambuli/Tambli is generally prepared mild and not spicy. Fundamentally, thambuli/tambli has a few simple whole spices, roasted and ground with seasonal vegetables or herbs (some with coconut) added to buttermilk/curds. Tambuli is another authentic Karnataka recipe.

In Tamil Nadu edit

In Tamil Nadu, pachadi is eaten fresh and typically made of finely chopped and boiled vegetables such as cucumber or ash gourd, with coconut, green or red chillis and fried in oil with mustard seeds, ginger and curry leaves. Pachadi is commonly eaten with rice and lentil curry.

In Kerala edit

In Kerala, pachadi is prepared in curd similar to Tamil Nadu. Along with sour Pachadi, there exists a sweet variant in Kerala, made with pineapple, grapes or pumpkin.^[1] Many varieties made of the same key recipe exist in different parts of Kerala. It is served at restaurants along with vegetable thali rice. It is also included with Sadhya, especially with Kerala Sadhya popular during Onam and Vishu festivals.

References edit

^ ^a ^b "Onam special: Here's what a traditional Onam sadhya consists of". The Indian Express. 13 September 2016. Retrieved 13 September 2016.
^ "Beera Pottu Kura". Ptitchef- Women's era. Retrieved 17 May 2012.
^ swasthi (16 July 2013). "Gongura pachadi | Gongura pickle & chutney". Swasthi's Recipes. Retrieved 21 December 2023.