Pachadi

Pachadi (Telugu: α░¬α░Üα▒ìα░Üα░íα░┐, Malayalam: α┤¬α┤Üα╡ìα┤Üα┤ƒα┤┐) refers to a traditional South Indian side-dish. Broadly translated, it refers to food which has been pounded. The definition of the word ‘Pachadi’ is different among different South Indian regions. While in Kerala and Tamil Nadu, pachadi is a side-dish curry similar to the north Indian Raita, in Andhra Pradesh, pachadi is a fresh pickle and has very low shelf life, a maximum of two or three days. It is made of fresh vegetables and is served as an accompaniment for rice, snacks like idli, dosa, and pesarattu. Many kinds of vegetables are included. Sometimes the peel of the vegetable is also used, such as the peel of Ridged Gourd known as beerapottu pachadi[1] in Telugu. These pachadi are very hot and spicy to taste. The vegetables used are more or less raw or saut├⌐ed in peanut oil to give a delicious taste.

In the states of Kerala and Tamil Nadu, pachadi is eaten fresh and typically made of finely chopped and boiled vegetables with coconut, green or red chillies and tempered in oil with mustard seeds, ginger and curry leaves. Curd/yogurt based pachadi can be made of any vegetable, although cucumbers, squash, mango, bitter gourd or pineapple are common. Pachadi is commonly eaten with rice and a lentil curry.

Ugadi pachadi, prepared on Ugadi day in Andhra Pradesh, is a concoction of fresh neem blossoms, jaggery, salt, tamarind juice, red chilli powder and raw green mango pieces.

Varieties

    Vegetable pachadi – Made with vegetables like bottle gourd, eggplant, and okra. The vegetable is cooked al dente and is ground together with roasted red chiles/ green chiles, fenu Greek seeds and mustard seeds.

    Greens Pachadi – The most popular one is Gongura pachadi – made out of red sorrel leaves and roasted red chillies. It is unique to Andhra cuisine and is a must have for any meal that boasts to give the eater a taste of Andhra. Other than this, chukka koora (a variety of sour leafy green found in AP) pachadi is also very popular. Chutney is also made out of Coriander leaves / Curry leaves. This is normally consumed as a modati mudda item.

Ooragaya – Andhra Pradesh is known for these hot spicy pickles. A few of the Ooragaya items include

    Avakaya – The most popular item of Andhra cuisine. It is made of cut green mangos, mustard powder, red chili powder and vegetable oil. It is prepared during the months of April/May, when green mangos are abundant. Every family in Andhra has its own recipe for this pickle based on the variety of mango, chili and the oil used. Like Gongura pachadi, it exemplifies the Andhra cuisine and is a staple of showcase Andhra lunches. For many Andhrites, it is a must to have side dish with any pappu item. Mudda pappu (cooked toor dal) and avakaya combined is a staple in most households. There are umpteen number of varieties of avakaya – with garlic/without garlic and depending on the other ingredients used like pesarakaya (avakaya with moong dal powder), menthi kaya (avakaya with fenugreek powder), neeti kaya (avakaya made by grinding mustard paste with water).

    Magaya/Manga – Like Avakaya, this is made during the summertime. Mangos are cut, marinated in their own juice, dried and then mixed with their juice combined with chili powder, methi powder and seasoning. It is a very popular pickle in the coastal Andhra region. For some people it is a must to have side dish with yogurt (curd) rice.

    Dosa Avakaya – Avakaya made with English (yellow) cucumber. Serves as a substitute for the regular avakaya toward the end of the season. A staple served during winter marriages when raw mangos are not readily available. Recent times have seen cauliflower avakaya also become famous. The English cucumber is replaced by cauliflower in this version.

    Tomato – A relatively new (19th century) addition to the wide range of andhra pickles. Made in the winter season by marinating tomatoes in their own juice, drying and then mixing them with the juice, chili powder, methi powder and seasoning.

    Korivi Khaaram – The spiciest of the pickles. It is made by grinding ripe red chillies (Pandu Mirapakaya) with tamarind and salt. Pandu mirapakaya is grown in abundance in the palnadu region of Andhra Pradesh (Guntur district and the surrounding areas). This variety is very famous for its spice and color. A few modifications to this pickle include combinations of Pandumirapakaya with gongura or Pandumirapakaya with raw tamarind fruit (chintakaya).

    Chintakaya – Made by grinding raw tamarind fruit (Chintakaya) and salt. It is made during the winter season. The marinated pickle is taken in small quantities and is made into a chutney with roasted red chiles whenever it is consumed.

    Nimmakaya – Made by marinating Indian key lime in its own juice for a few days and then mixing it with salt, methi powder and chilli powder.

    Usirikaya – Made by grinding Indian gooseberries and salt. The pickle is marinated tmhroughout the year, picked in small quantities whenever needed and is made into a chutney by grinding it with roast red chiles. Most people avoid consuming Indian gooseberries at night. Saying the name in the night (Usirikaya) is also a taboo and is prominently called Nallakaya. The trees are revered as abodes of Vishnu and are worshipped in the month of Karthikam (October/November). Eating a meal consisting of raw gooseberry chutney sitting under the Indian Gooseberry tree is a tradition during these months.

    Dabbakaya – A lesser-known pickle to the current generation, it is made out of Indian grapefruit. Typically consumed as a modati mudda item. Buttermilk mixed with the tender dabbakaya leaves (dabbaku majjiga) is supposed to quench extreme thirst during the hot summer months.