a traditional Odia dish which is flavorsome and lip smacking raita using coconut and curd as the main part

Odia cuisine !!!

The land of Lord Jagannath, Odisha is a very rich in religious culture which is purely reflected in its cuisine, Odia Cuisine. Odia cuisine is very simple still delicious, prepared in little or no oil which not only enhances the taste, but makes them very healthy as well. From bhajas (shallow fried vegetables), dal (lentil based curry), tarkari (some vegetable curry), khatta (pickle), sweets, to fish and meat curries etc there are plenty of dishes in the cuisine to experiment with. One can surely mark that, Odia food has kept its sense of rusticity which hasn’t withered with time till date.

The Khatta (in odia pickle is named as khatta) of Odia cuisine is an integral part and comes in an array of wide variety of dishes. Starting from Khajur Khatta, Tomato Khatta, Nadia Pachedi, Oou (Elephant Apple) Khatta, Mango Khatta etc are just few names to mention. This khatta is served as a lip smacking side dish, mostly preferred for lunch which balances the meal with its sweet and sour flavor.

What is Nadia Pachedi ?

Nadia Pachedi (some also called this Dahi Nadia in Odia language) or Odia Style Coconut Raita is an Odia Khatta using coconut and dahi (curd / yogurt) as the main ingredients. This is quite common in temple food spread as well as in festival feast in Odisha state of Indian subcontinent.

How does this coconut raita taste ?

It has a mix taste of sweet, sour and spicy. 

Basically the raita has a creamy texture with a soft crunch of grated coconut. 

What are the ingredients needed for this ?

As I mentioned above, here the coconut and yogurt (dahi / curd) are the major ingredients. 

⧫ Coconut – 

Freshly grated coconut tastes great in this pachedi and hence it is recommended not to use the desiccated ones. One can use frozen grated coconut which are easily available these days in super markets, else prepare your own freshly grated coconut. And for that, take a coconut. Break into two halves horizontally. Using a coconut grater grate the white part of the coconut, one can also simply take out the white part using the backside of a spoon and in a grinder jar, grind in pulses with 1-2 seconds in between. I have used a small hand coconut grater.

⧫ Yogurt –

Always use the fresh dahi / curd to make this raita. Sour curd will not taste good in this. My pantry always has a curd pot with a large amount of fresh dahi which I always love to prepare at home.

👈 You may check here how to make fresh thick curd at home.

Also add little water to the dahi if it is thick, we actually need neither thick nor thin consistency of fresh dahi / curd to make the pachedi. 

⧫ Sugar (optional) –

If you like the raita to slightly sweet in taste then only add, else SKIP. This addition is completely optional.

⧫ Ginger – 

Roughly crushed ginger is added to enhance the flavor. If you have mango ginger, then I will recommend to use that instead of regular ginger.

⧫ Green chili – 

It gives a nice spicy crunch to this raita here.

⧫ Curry leaf, Whole red chili, Mustard seed–  

These are used for the tempering.

⧫ Oil – 

Use regular oil for tempering. If not preparing for festive time, then use mustard oil. Else use regular vegetable oil.

⧫ Salt – 

Add as per taste.

⧫ Water – 

Add as per the consistency desired in the raita.

Method of Preparation in details of Nadia Pachedi –

In a mixing bowl first whisk dahi / yogurt well till smooth using a spoon / hand whisk. Add little water if the dahi is thick, else there is no need of water. Add salt and sugar (sugar is optional. If you like the raita to slightly sweet in taste then only add, else SKIP). Give a quick mix. Next add the grated coconut followed by finely chopped green chilies and roughly crushed ginger. Mix again and keep aside.

Now heat oil in a tadka pan. Add mustard seeds, whole red chilies and allow to splutter. Add curry leaves and fry for 2-3 seconds. Now add this tempering to the coconut-yogurt mixture. Mix everything well. The nadia pachedi is ready to serve !

Dietary note :

✔ no Onion no Garlic recipe
✔ Festive friendly
✔ Vegetarian side dish
✔ Odia cuisine

✔ easy and quick to make

What are the Serving suggestions of this Odia style Raita ?

This coconut raita can be served in room temperature or even one can keep in refrigerator to serve later as a cold version. In both stage, this tastes great.

It is best served as an accompaniment with steamed rice-dal combo or with paratha or bara or even with chakuli pitha. My husband loves to have as it is, without anything else. If someone offers him a bowl full of this, he is so happy to finish it up quickly😁

As there is no use of onion and garlic, so in most odia households nadia pachedi is one of the common dish in a festive platter. 

While serving for kids, simply omit the chilies. Else everyone just love this easy and simple raita. So don’t forget to include this odia style coconut raita while preparing for next festive spread 😊

The event related to this post :

Monday is here again and the Foodie Monday Blog Hop team has decided the 268th theme as ‘Tropical Coconut‘ which is suggested by Narmadha. Her space is full of south Indian as well as dishes from around the globe. I have also bookmarked her recent post Dal Mixture to make soon. Well she wants to make any kind of dishes using Coconut as the star ingredient. So here I have come up with this Nadia Pachedi | Dahi Nadia | Odia style Coconut Raita for the theme contribution.

And, yes !!!

If you like the recipe shared here and give a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊

Now let’s go through how to make “Nadia Pachedi” at home 👇

: Recipe Card :

Author

Sasmita

Prep time

10 Min

Cook time

1 Min

Total time

11 Min

Print

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Nadia Pachedi | Dahi Nadia | Odia style Coconut Raita

a traditional Odia dish which is flavorsome and lip smacking raita using coconut and curd as the main part

Ingredients

• Coconut (grated) 2/3 cup
• Yogurt 1 cup
• Green chili (finely chopped) 1 tsp
• Ginger (roughly crushed) 1 tsp
• Curry leaf 1 sprig
• Whole red chili 1-2 no.
• Mustard seed 1 tsp
• Sugar (optional) 1/2 tsp
• Salt as needed
• Oil 1 tsp
• Water as needed

Instructions

1. In a mixing bowl take dahi / yogurt.
2. Whisk well till smooth using a spoon / hand whisk. Add little water if the dahi is thick, else there is no need of water.
3. Add salt and sugar (sugar is optional. If you like the raita to slightly sweet in taste then only add, else SKIP). Give a quick mix.
4. Next add the grated coconut followed by finely chopped green chilies and roughly crushed ginger.
5. Mix again and keep aside.
6. Now heat oil in a tadka pan.
7. Add mustard seeds, whole red chilies and allow to splutter.
8. Add curry leaves and fry for 2-3 seconds.
9. Now add this tempering to the coconut-yogurt mixture.
10. Mix everything well.
11. Serve this nadia pachedi now / keep in refrigerator to serve later !

Notes:

Green chili addition is optional.
Adjust spiciness as desired.
Sugar is optional. If you like the raita to slightly sweet in taste then only add, else SKIP.
Add little water if the dahi / yogurt is thick, else there is no need of water.
Freshly grated coconut tastes great in this pachedi.
It is recommended not to use the desiccated ones.

https://firsttimercook.com/2020/10/nadia-pachedi-dahi-nadia-odia-style-coconut-raita.html

Accompaniment, coconut raita, Odia side dish, festive friendly, coconut, curd, dahi, yogurt, curry leaves,

Vegetarian, Side dish, Odia cuisine, Gluten free, Raita,

Odia

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