Cilantro pachadi, onion pachadi with Curd

Name: Cilantro pachadi, onion pachadi with Curd
Total time: 900 s
Yield: 4 servings
Cuisine: Indian
Ingredients: Tempering/seasoning:; 2 tablespoons oil; 1 teaspoon, mustard seeds; 1 teaspoon cumin seeds; 1/2 teaspoon turmeric powder; 20 Add curry leaves (chopped) and fry; Spice mix stock:; 1 tbsp black pepper corns; 2 tbsp coriander seeds seeds; 2 tbsp cumin seeds; 1 tsp fenugreek seeds; To make coriander pachadi:; 2 cups yogurt; 1/2 teaspoon green chilies, chopped; 1/2 teaspoon grated ginger; 1/2 teaspoon spice mix (roasted and ground pepper, cumin, fenugreek, coriander seeds); 1/2 cup coriander, finely chopped; 1 tsp seasoning; as needed Salt; To make onion pachadi; 2 cups yogurt; 2 tablespoons oil; 1/4 c red onion, finely chopped; 1/2 teaspoon green chilies, chopped; 1/2 teaspoon grated ginger; 1 teaspoon coriander/cilantro, finely chopped; 1/2 teaspoon spice mix (roasted and ground, black pepper, cumin, fenugreek, coriander seeds); 1 tsp seasoning; as needed Salt

Lakshmi Sridharan Ph D @cook_19872338

USA

Pachadi made with curd and veggies such as cucumber, onion, tomato or cilantro is one of the items during any festival in Tamil cuisine. Here, I present two of my favorite easy to make pachadies with curd/dahi especially during summer. Pachadi has cooling effect. Easy to make and tastes divine. Pachadi and biriyani are match made in heaven-Tamil cuisine. #CA26 #dahi

Lakshmi Sridharan Ph D @cook_19872338

Saved

Ingredients

prep time 10 mins. cooking 5 mins

4 servings

Tempering/seasoning:
2 tablespoonsoil
1teaspoon, mustard seeds
1 teaspooncumin seeds
1/2 teaspoonturmeric powder
20Add curry leaves (chopped) and fry
Spice mix stock:
1 tbspblack pepper corns
2 tbspcoriander seeds seeds
2 tbspcumin seeds
1 tspfenugreek seeds
To make coriander pachadi:
2 cupsyogurt
1/2 teaspoongreen chilies, chopped
1/2 teaspoongrated ginger
1/2 teaspoonspice mix (roasted and ground pepper, cumin, fenugreek, coriander seeds)
1/2 cupcoriander, finely chopped
1 tspseasoning
as neededSalt
To make onion pachadi
2 cupsyogurt
2 tablespoonsoil
1/4 cred onion, finely chopped
1/2 teaspoongreen chilies, chopped
1/2 teaspoongrated ginger
1 teaspooncoriander/cilantro, finely chopped
1/2 teaspoonspice mix (roasted and ground, black pepper, cumin, fenugreek, coriander seeds)
1 tspseasoning
as neededSalt
side dish pachadi

Saved

Steps

prep time 10 mins. cooking 5 mins

1

Prepare a checklist. Keep the necessary items nearby.
2

Prepare a checklist. Keep the necessary items nearby.
3

Spice mix stock: over medium heat in a saucepan dry roast the ingredients of the mix until aromatic, about 2 minutes. Powder it in a blender. Transfer to a bowl or a plate, let it cool. After use store the remaining in an airtight bottle.
4

To make the seasoning: Heat 2 tbsp oil in a saucepan over medium heat, fry the mustard seeds, then add cumin seeds, asafetida powder, curry leaves and fry. Switch off the stove. Use half of the seasoning for the coriander pachadi and the remaining half for the onion pachadi.
5

To make the coriander/kothamalli pachadi:
Beat the curd in a bowl. Add green chilies, ginger, chopped coriander/cilantro/kothamalli, spice mix, salt and mix. Add the sesoning. Mix, taste. Serve with biryani, rice, chapathi, idli or dosai. Biriyani with pachadi is a match made in heaven.
6

Onion pachadi: Beat the curd in a bowl. I don't like the smell of raw onions. Heat 2 tbsp oil in a saucepan over medium heat. Add the onion, chillies and ginger and sauté until the raw smell goes away. 3-4 minutes. Transfer to a bowl and let it cool. Add this to the curd in the bowl; add the spice mix, salt and seasoning. Mix.
Taste. Serve with biryani

Saved

Cooksnaps

Saved

Lakshmi Sridharan Ph D @cook_19872338

on September 18, 2026 01:23

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography