Curd Pachadi | Yogurt Pachadi on

Sometimes a salad, sometimes a dip and sometimes a side dish, the pachadi is a staple in many South Indian homes. Quite the versatile fella, this. Not only because he’s a salad and a dip and a side dish, but also because he can be made of cooked or raw vegetables or fruits, and mixed with coconut or curds and is sometimes tempered with oil too. Phew! The list is simply endless. Curd pachadi particular one is my choice to eat with biryani and pulao.

The pachadi is closely related to the North Indian raita, and is different from the spicy Telugu version. This Indian salad cools your body, and eases the (sometimes spicy) main dish into your body.

The pachadi I’m making today is Curd Pachadi, and if you’re going to use yogurt, you can call it Yogurt Pachadi. It won’t make too much of a difference if you do, really. Curds is more prevalent in India and yogurt is only a fairly recent addition, thereby curd pachadi. However, do use yogurt if you are lactose intolerant.

Curd Pachadi | Yogurt Pachadi on

Back to curd pachadi or yogurt pachadi. As I was saying, I like this pachadi because it pairs really well with biryani and pulao. It’s made with fresh vegetables and curds, resulting in a refreshing light and crunchy salad. Take a few spoons more if your main dish is spicier than usual and you’ll thank me later!

Curd Pachadi | Yogurt Pachadi on

I’ve cut the green chillies into big pieces so you can see them and take them out when you eat. Unless you are a very brave soul, I urge you not to eat them. They’re only in there to impart a little of their flavour. And that they do very well. Everything else is cut fine to ensure you get all the bits in one go.

Curd Pachadi | Yogurt Pachadi

6 servings


350 ml curds or 300 ml yogurt with 50 ml water
1 small onion
2 small tomatoes
1/2 cup coriander sprigs
1/4 cup mint leaves (optional)
1 small cucumber (twice the size of the onion)
2 medium-sized green chillies
1/2 teaspoon salt (or more, if you wish)

  1. Cut the green chillies in two. Chop everything else finely.
  2. Pour the curds into a bowl. Add the rest of the vegetables and stir them into the curds until it’s all blended well.
  3. Add salt just before you eat it.

Notes: You can halve the ingredients if you wish to make a smaller quantity. Eat it the same day. Add salt just before you eat it as salt draws out the water from the vegetables and makes the pachadi watery.

Related Links

How is yogurt different from curd? (The Times of India)

Pachadi (Wikipedia)

Raita (Wikipedia)


Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: