Thayir pachadi (Kichadi) recipe

by digitali

How to make Thayir Pachadi/ Curd Kichadi

Thayir pachadi (Kichadi) recipethayir pachadi

Thayir pachadi/curd pachadi is referred to as kichadi in some parts of kerala. This is an important side dish in all kerala sadyas. This dish can be made with different vegetables. The commonly used vegetables are ladies finger, beetroot, bittergourd, cucumber etc.  The basic gravy for the dish is the same and vegetables vary. Some vegetables (like bittergourd and ladies finger) are added after deep frying where as vegetables like beetroot, cucumber etc are cooked and added. Some people also make this dish with carrot, yam (cooked and mashed), tomato, lime, raw mango etc.

Find below the ingredients for basic gravy of Thayir pachadi.


Coconut (shredded) – 1 cup

Green chillies -1

Thick curd – ½ cup

Salt to taste

For tempering

Coconut oil- 1tsp

Mustard seeds – ½ tsp

Red chillies- 1

Curry leaves – a few

Method of preparation

Grind the coconut along with green chillies and very little water to a thick and fine paste. Add curds and salt and mix well. Temper the ingredients mentioned and add to this mixture. Our basic gravy for the pachadi is ready.

For Ladies Finger and Bittergourd pachadi

Ladies finger /bitter gourd – cut into thin pieces – 1 cup

Oil- for deep frying

Mix little salt with the chopped vegetable and keep aside for 5 minutes. Deep fry in oil and keep aside. Mix this with the gravy just before serving …else the color of the dish will change.

For cucumber/ carrot/ beetroot pachadi

Cucumber (finely chopped)/ carrot or beetroot (finely grated) – 1 cup

Cook the vegetable in very less water with salt and mix with the gravy and serve.

For yam pachadi

Yam – cut into small pieces – 1 cup.

Cook yam pieces in a pressure cooker and mash well with salt and add to the gravy.


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