12 Must-Haves for Your Onam Sadya Menu

8. Pachadi (Sweet-Sour Yogurt-Coconut Side)

Pachadi balances the six tastes of the sadya by adding a sweet-and-sour note, commonly made with beetroot or pineapple in a yogurt-coconut base. The texture is creamy with a gentle tang from curd and a touch of jaggery for sweetness. Beetroot pachadi is popular because the earthy beet pairs beautifully with the cooling curd. For a vegan version, use unsweetened coconut yogurt and adjust jaggery to taste. In North America, fresh beets are widely available; jaggery can be purchased at Indian grocers or substituted with dark brown sugar in a pinch. Difficulty: Easy. Time: 20–25 minutes. Serving tip: Serve chilled or at room temperature so its coolness contrasts with hot curries.