Pineapple is flavoured with coconut, curry leaves, and mustard seeds. It is tossed in yoghurt and green chilies.
Mango Pachadi
Cook ripe mangoes until they get mashed with jaggery, mustard seeds, and curry leaves along with red chilli powder. Temper it with oil, fenugreek seeds, and mustard seeds.
Tomato Pachadi
Place tomatoes on a platter, then whisk them together with yoghurt seasoned with curry leaves, mustard seeds, and other spices.
Cucumber Pachadi
Grate cucumber and mix it with yoghurt and spices like mustard seeds and curry leaves. Also, add ginger, coriander leaves, and green chillies.
Brinjal Pachadi
Saute or roast eggplant until a soft texture is achieved. Mash it with some spices like yellow curry, mustard seeds, cumin seeds, green chillies, and chopped coriander leaves.
Beetroot Pachadi
Take a small pot, place the grated beets, and combine them with yoghurt. Add curry leaves, mustard seeds, and green chillies. Top it with coconut.
Capsicum Pachadi
Combine yoghurt, coconut, green chillies, and spices with sauteed or roasted capsicum. Add mustard seeds and curry leaves for the flavour.