This Pachadi is a lovely one, flavoured with sauteed onions, green chillies and creamy coconut. Delicious! The play of flavours and textures – I know you will love it. It is another recipe to add to our Raita and Pachadi series.

You might like to read What is a South Indian Pachadi?

Similar recipes include Tomato Pachadi with Green Chilli Paste, Cucumber and Tomato Raita, Pomegranate Raita, and Carrot Pachadi.

Browse all of our Raitas and all of our Yoghurt dishes. Or explore our Early Autumn dishes.

We’ve been making this Mung Bean Soup for decades, and it is cross-posted on our Heat in the Kitchen site as well. It appears there as part of our retro recipes – recipes from our 1996-2005 blog.

Onion Pachadi

ingredients

2 onions, finely chopped

2 green chillies, chopped coarsely

2 cups yoghurt

0.25 cups coconut, grated

1 bunch coriander leaves, chopped

1 tspn black mustard seeds

3 tspns ghee

sea salt to taste

method

Grind the coconut with the green chillies to a paste.

Saute the onions in 1 – 2 tspn ghee until golden brown. Set aside.

Add the coconut and green chilli paste, sea salt to taste, 2/3 of the sauteed onions and 2/3 of the coriander leaves. Mix well.

Make a tadka by heating 1 tspn ghee, adding the mustard seeds and allowing them to pop. Pour over the yoghurt, and garnish with the remainder of the onions and coriander leaves.

Serve and enjoy!

recipe notes and alternatives

I like to use some crispy fried onions as a garnish as well.