Fruit and Vegetable Pachadi is one of those magical dishes that surprises everyone at the dinner table. This traditional South Indian recipe combines the best of both worlds – fresh tropical fruits and vegetables in one delicious bowl. The creamy coconut and yogurt base ties everything together, while the aromatic tempering adds that final touch of flavor. It’s like having a fruit salad and curry rolled into one. This pachadi works wonderfully as a side dish with rice or can be enjoyed on its own as a light, refreshing meal.
About the Recipe
This recipe deserves a spot in your kitchen because it’s incredibly versatile and packed with nutrition. You get the sweetness from tropical fruits, the earthiness from tomatoes, and the richness from coconut and yogurt. What makes this pachadi special is how all these different flavors come together without competing with each other. It’s also a great way to use up ripe fruits and add more variety to your meals. The cooking process is straightforward, making it perfect for both beginners and experienced cooks who want something different.
Why You’ll Love This Recipe
First, the flavor combination is surely divine. The sweet fruits balance perfectly with the slight heat from green chilies and the tanginess from yogurt. Second, it’s so colorful and beautiful that it instantly brightens up your dining table. Third, you can make it your own by adjusting the spice levels or swapping fruits based on what’s in season. The tempering at the end adds this amazing aromatic touch that makes the whole dish smell incredible. Plus, it’s relatively quick to make and doesn’t require any fancy cooking techniques.
Fruit and Vegetable Pachadi
Cooking Tips
Don’t overcook the fruits – you want them tender but not mushy. Keep the grapes for last since they cook very quickly. When grinding the coconut paste, make sure it’s really smooth for the best texture. Whisk the yogurt well before adding to prevent curdling. The tempering should be done on medium heat to avoid burning the mustard seeds. Taste and adjust salt and sugar at the end since different fruits have varying sweetness levels.
Serving and Storing Suggestions
This recipe serves 4-6 people and takes about 30 minutes total to prepare and cook. Serve it alongside steamed rice, rotis, or as part of a traditional South Indian meal. It tastes best when served fresh but can be stored in the refrigerator for up to 2 days. Let it come to room temperature before serving for the best flavor. The pachadi also makes a great potluck dish since it’s so unique and colorful.
Similar Recipes
- Mixed Vegetable Kootu
- Kerala Avial
- Beetroot Pachadi
- Pineapple Curry
- South Indian Vegetable Stew
Fruit and Vegetable Pachadi
Ingredients
- 375 gms Pineapple (peeled and cubed)
- 1 Mango (medium, peeled and cubed)
- 1 to 2 Tomatoes (cubed)
- 1/4 tsp Turmeric Powder
- 1/2 tsp Red Chilli Powder
- Salt as per taste
- 1/2 cup Curd (whisked)
- 125 gms Black Grapes (seedless)
- 1/2 tsp Sugar
Grind to a fine paste #1
- 1/2 cup Coconut (grated)
- 1/2 cup Water
Grind to a fine paste #2
- 2 Green Chillies (chopped)
- 1/4 tsp Mustard Seeds
- 1 tbsp Water
For Tempering:
- 1 tsp Oil
- 1/4 tsp Mustard Seeds
- 1/2 tsp Chana Dal
- Curry Leaves (handful)
Instructions
- Place the pineapples, mangoes and tomatoes in a pan.
- Add turmeric powder, chilli powder, salt and 3 to 5 tblsp water.
- Mix well.
- Keep the pan over high heat and cook for about 6 to 10 minutes, stirring from time to time.
- Mix the ground paste #1 and #2 with curd.
- Add it to the pan.
- Bring to a boil.
- Add grapes and remove the pan from heat.
- Heat oil for tempering and add mustard seeds.
- Fry till the seeds splutter.
- Add chana dal and fry till golden brown.
- Add curry leaves and fry for a minute.
- Pour the tempering over the pachadi.
- Add sugar and serve.
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Frequently Asked Questions
Can I use frozen fruits instead of fresh ones?
Fresh fruits work best for texture and flavor, but you can use frozen if needed. Just thaw them completely and drain excess water before cooking. The texture might be slightly softer, but the taste will still be good.
What if I don’t have both coconut pastes?
You can combine both grinding steps into one. Just grind coconut, green chilies, and mustard seeds together with water. The flavor will be slightly different but still delicious.
How do I prevent the yogurt from curdling?
Make sure to whisk the yogurt well and add it to the pan when it’s not boiling hot. Mix the ground pastes with yogurt first, then add to the warm fruit mixture while stirring continuously.
Can I make this dish vegan?
Yes. Replace the yogurt with thick coconut milk or cashew cream. You might need to adjust the tanginess by adding a bit more lemon juice or tamarind paste to balance the flavors.
What other fruits can I use in this recipe?
Try apples, pears, or even oranges. Avoid very watery fruits like watermelon. Sweet and slightly firm fruits work best. You can also add vegetables like carrots or bell peppers for extra crunch and nutrition.
