pickles,pachadi

Our R&D team, drawn from Food Microbiology, Food Science and Technology and Packaging Disciplines, undertakes shelf life studies, organoleptic evaluation, and quality control so that the consumers get products of proven merit and assured quality. In other words your judgment and opinion are what matters to us. Consumer feedback is thus of paramount importance to the Company. All our products are accordingly finetuned to satisfy our customers in every aspect - quality, health, safety and nutrition.

pachadi

pachadi

Pachadi refers to a traditional South Indian side-dish. The definition of the word 'Pachadi' is different among different South Indian regions. While in Kerala and Tamilnadu, pachadi is sidedish curry similar to north Indian Raita, in Andhra Pradesh, pachadi is analogous to Indian pickles and is preserved for several months . In Kerala and Tamilnadu states pachadi is eaten fresh and typically made of finely chopped and boiled vegetable with essentially coconut, green or red chillies and tempered in oil with mustard seeds, ginger and curry leaves. Curd/yogurt based pachadi can me made of any vegetable namely cucumbers, squash, mango, bitter gourd or pineapple. Pachadi is commonly eaten with rice and a lentil curry.