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Kerala / South India · Indian

Pachadi (Kerala Cucumber and Yogurt with Coconut)

The cooling sweet-sour relish of the sadya: cucumber in coconut-ground yogurt with a hint of green chili and a mustard tempering. Kerala's answer to raita, and the dish that refreshes the palate between courses.

By Table & Traditions Editors

Published June 22, 2026

A bowl of pale Kerala cucumber pachadi in coconut-yogurt with a mustard-seed and curry-leaf tempering, on a banana leaf.

Pachadi is the sweet-and-sour yogurt dish of the Kerala sadya — cucumber, pineapple, or beetroot ground with coconut into whisked yogurt and tempered with mustard. Cooling and lightly sweet, it refreshes the palate between the spicier curries; its savoury sibling is kichadi.

Yield
Serves 4–6
Prep
15 min
Cook
10 min
Total
25 min
Difficulty
Easy

Pachadi is the cooling, sweet-sour relish of the Kerala sadya — cucumber (or pineapple, or beetroot) folded into yogurt that’s been ground with fresh coconut and a little raw mustard, then finished with a mustard-seed tempering. It’s Kerala’s answer to raita, and the dish that refreshes the palate between the spicier courses.

Coconut and a little raw mustard

What sets pachadi apart from a plain raita is the paste: fresh coconut ground with green chili and a pinch of raw mustard, stirred into whisked yogurt. That mustard gives it a gentle, distinctive sharpness.

Sweet or savoury, cool either way

Cucumber makes the everyday version; pineapple (with a little jaggery) or cooked beetroot make the sweeter, more colourful sadya versions. Whichever you choose, combine everything off the heat so the yogurt stays fresh and tangy, then crown it with a coconut-oil tempering.

Serve it alongside kaalan and avial — the full feast is mapped out in our Onam sadya guide.

Ingredients

Serves
4

For the base

  • 2 cups cucumber, finely chopped Pineapple or cooked beetroot can replace the cucumber for a sweeter or rosier pachadi.
  • 1.5 cups thick yogurt, whisked
  • salt

For the coconut paste

  • 1/2 cup grated coconut (fresh)
  • 1/2 tsp mustard seeds A little raw mustard ground into the paste gives pachadi its characteristic gentle sharpness.
  • 2 green chilies

For the tempering

  • 1 tbsp coconut oil
  • 1/2 tsp mustard seeds
  • 2 dried red chilies
  • 1 sprig curry leaves

Method

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  1. Lightly cook the chopped cucumber with a splash of water and salt for 3–4 minutes until just softened, then cool. (For beetroot, cook until tender; pineapple can be used raw or lightly cooked.)

    Why: A brief cook takes the raw edge off while keeping a little bite; cooling before adding yogurt stops it splitting.

  2. Grind the coconut with the raw mustard and green chilies to a smooth paste.

    Why: A touch of raw mustard ground into the coconut is what distinguishes Kerala pachadi from a plain raita — it adds a gentle sharpness.

  3. Mix the coconut paste into the whisked yogurt, then fold in the cooled cucumber and salt.

    Why: Combining off the heat keeps the yogurt fresh and tangy.

  4. Temper mustard seeds, dried chilies, and curry leaves in coconut oil and pour over the pachadi.

    Why: The mustard-seed tempering perfumes the top and is the finishing flourish of the dish.

A quick, anonymous tap — no review needed.

Variations

  • Pineapple pachadi

    Use pineapple (with a little jaggery) for the popular sweet-sour version — a sadya favourite.

  • Beetroot pachadi

    Cooked beetroot turns the yogurt a beautiful pink and adds earthy sweetness.

  • Vegan

    Use thick coconut or cashew yogurt; the coconut paste keeps it rich and authentic-tasting.

Serving & Storage

The cooling, palate-cleansing dish of the sadya — a spoonful between the spicier curries. Doubles as a refreshing raita with any rice meal.

Pairs with: Steamed rice, Sambar, Pappadam.

Storage: Best the day it's made; keeps 1 day refrigerated, after which the yogurt sharpens.

Nutrition

Per serving (about 1/2 cup)

Calories
110
Protein
4 g
Carbs
8 g
Fat
7 g
Fiber
2 g
Sugar
5 g
Sodium
260 mg

Notable micronutrients: Calcium, Vitamin C, Probiotics

Estimated using standard ingredient data. Values vary with brands and substitutions.

Frequently Asked Questions

What's the difference between pachadi and kichadi?

They're close Kerala siblings. Pachadi tends to be the sweeter, sweet-sour one (often pineapple or beetroot), while kichadi is the more savoury cucumber or okra version. Both are yogurt-and-coconut dishes with a mustard tempering.

How is pachadi different from north Indian raita?

Pachadi grinds coconut — and a little raw mustard — into the yogurt and finishes with a coconut-oil tempering, giving it a distinct Kerala flavour rather than the plain spiced yogurt of a raita.

Can I use other vegetables?

Yes — cucumber, pineapple, beetroot, ash gourd, and even okra (for kichadi) all work. The yogurt-coconut-mustard base stays the same.

What to drink with this

All drinks →

Hand-picked pours to match this dish.

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