Onam is one of those times of the year that instantly fills the air with nostalgia from back home. It’s the harvest festival of Kerala, celebrated with grandeur and joy, and of course the Onam Sadya—a traditional feast served on banana leaves. Each dish in the Sadya has a unique role to play, from the tangy pickles to the mellow curries and the sweet payasams. Among them, pachadi holds a special charm. Pachadi is usually a sweet-sour side dish, made with fruits or vegetables cooked in a coconut-yogurt base and tempered with curry leaves and red chilies.
Traditionally, one of the stars of the Sadya spread is Pineapple Pachadi, where the tropical fruit’s sweetness beautifully balances the tang of yogurt and the heat of spices. This year, when my son asked for “that sweet side dish made of pineapple,” I had none at home. Instead, I reached for apples to make an Apple Pachadi that surprised us all with its flavor and balance. So, if you want a twist in your sadya, give this Apple Pachadi a try.
Apple Pachadi
A festive twist on the classic sweet pachadi, using sweet apples.
Ingredients
- 2 medium apples, peeled and cubed
- ½ tbsp ghee (clarified butter)
- ½ tsp turmeric powder
- ½ tsp chili powder (adjust to taste)
- ½ tsp salt
- ½ tbsp jaggery
- ½ cup grated coconut
- ½ tsp cumin seeds
- 1 green chili
- ½ cup yogurt, whisked
For Tempering
- ½ tsp mustard seeds
- 1 sprig curry leaves
- 2 dry red chilies
- 1 tsp coconut oil
Instructions
- In a heavy-bottomed pan, heat ghee. Add the cubed apples, turmeric powder, chili powder, and salt. Sauté until the apples soften.
- Add jaggery and cook for 5 minutes until it melts and coats the apples and turns into a golden brown mixture.
- While the apple, jaggery mixture is cooking, grind grated coconut, cumin seeds, and green chili into a smooth paste. Stir this into the apples. Cook for another 5 minutes.
- Whisk yogurt to remove lumps and gently stir it in. Turn off heat when the mixture just begins to bubble at the sides. Do not boil, because the dish may split.
- In a small pan, heat coconut oil. Splutter mustard seeds, then add curry leaves and dry red chilies. Pour this tempering over the pachadi.
- Mix well and serve warm
Nutrition Information:
Serving Size: 1/2 cupAmount Per Serving: Calories: 132 kClaTotal Fat: 6gCarbohydrates: 15.6gFiber: 3gProtein: 4g
Customisations for Apple Pachadi
While the Apple Pachadi is delightful on its own, you can easily elevate its flavor and texture with a few simple additions:
- Black Grapes: Toss in a handful of halved black grapes just after tempering. They add a burst of juiciness and a subtle tartness to the dish.
- Fried Nuts: Lightly toast cashews in a teaspoon of ghee and sprinkle them over the pachadi just before serving. The crunch adds a luxurious texture and makes this dish feel extra festive.
Have you tried it?
Try this Apple Pachadi and let me know if it found a spot on your Onam table! Don’t forget to share your Sadya spread with me—tag @platefullofyum so I can celebrate your festive feast with you.