Pachadi refers to a traditional South Indian side-dish. The definition of the word ‘Pachadi’ is different among different South Indian regions. While in Kerala and Tamilnadu, pachadi is sidedish curry similar to north Indian Raita, in Andhra Pradesh, pachadi is analogous to Indian pickles and is preserved for several months. In Kerala and Tamilnadu states pachadi is eaten fresh and typically made of finely chopped and boiled vegetable with essentially coconut, green or red chillies and tempered in oil with mustard seeds, ginger and curry leaves. Curd/yogurt based pachadi can me made of any vegetable namely cucumbers, squash, mango, bitter gourd or pineapple. Pachadi is commonly eaten with rice and a lentil curry.

Pachadi, Radish

Mullangi Pachadi

Radish as we call it as in English. Suitable for hot plain rice or any Rice dish. It has got a unique taste to it . Some people do not like Mooli / Radish because of the smell after it is cooked. In this dish though the smell is not present and the taste is superb.