• Peel and chop, half of a big papaya into small cubes. The chopped cubes measure 2 cups. Wash the cubes and take it in a pan, add water until the veggies immerse. Add salt and a pinch of turmeric and cook until soft.
• While the vegetable is cooking, take coconut, chilies, cumin seeds, in a small mixer, grind it to a smooth paste using little water.
• Now check the papaya, if it done, take it off the stove, drain any extra water.
• Add the ground coconut masala to the cooked papaya. Cook again for 8-10 minutes for the flavors to mingle. Take it off the stove, let it cool. Add it to yogurt, mix well.
• Let the cooked papaya and coconut mixture cool before mixing it with yogurt.
• Adding yogurt while the mixture is very hot can affect its texture. Once it has cooled to room temperature, whisk the yogurt and mix everything together

Let's Add Tempering

• Heat oil given under tempering, crackle cumin seeds, add red chilies, curry leaves.
• When the curry leaves turn crisp, pour the tadka over the pachadi, serve it along with rice.
• We enjoyed this pachadi with rice for dinner.