Although pachadi is the more popular side dish, kichadi quietly packs a punch with its sharp mustard undertones. A heavy-hitting dish that is versatile and never boring, given a chance, it can be the best thing on the sadya leaf.
Recipe: Vellarika Kichadi
Barely adapted from Sheeba’s Recipes
1 /12 cup Madras cucumber (vellarika), cut into small cubes
3 green chillies, cut into rounds
1/2 cup freshly grated coconut
1/4 tsp cumin powder
1 cup sour yogurt
Salt to taste
For the tempering
1 1/2 tbsp coconut oil
1/2 tsp mustard seeds
2-3 dried red chillies
Handful of curry leaves
Add the cucumber, green chillies and salt to a pot and add 1 cup water. Cover and cook on medium flame.
Transfer the coconut to a blender along with cumin and 2 tbsp water and blend to a smooth paste.
When the cucumber is fully cooked, about 10-15 minutes, add the ground coconut paste.
Cook on low flame until the coconut gets cooked, about 3 minutes.
When the khichadi has cooled down, add the yogurt. Adjust seasoning.
To make the tempering
Heat the oil in a kadai. Add the mustard seeds, followed by the dried red chillies and curry leaves. Turn off flame and pour this into the kichadi.
Mix well and serve.
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