By Devi Poojari
August 29, 2023
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Similar to the North Indian raita, the pachadi is a vegetarian, yoghurt-based preparation that is synonymous with Kerala cuisine, and features prominently in the Onam sadya.
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This bright-pink pachadi made with cubed or grated beetroot has a deliciously earthy flavour from the root vegetable and is one of the more popular varieties of pachadi served during the Sadya.
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A fruit-based pachadi that has a khatta-meetha flavour, the pineapple pachadi is also eaten as a regional preparation with daily meals, in Keralan homes.
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A yoghurt-based tempered preparation with shallow-fried okra, the vendakkai pachadi is also a relatively well-known Onam sadya offering.
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The cucumber pachadi tastes delicious with tava rice, bisi bele bath or just about any savoury rice preparation that needs a mild side dish.
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Since the sadya is all about bringing balance of flavours, the bitter gourd pachadi offers its vegetal bitterness as a way of balancing out the savoury, sweet and astringent flavours.
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Made by finely chopping and sauteing bits of banana stem or vazhathandu, this simple preparation is thematic with other Onam regulars like the upperi and vazhakkai thoran.
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A basic pachadi preparation that pairs well with spicy tomato rice or tamarind rice, the mellow flavours of the coconut pachadi offset the robust heat of these preparations.
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