VELLARIKKA PACHADI

Pachadi and kichadi are 2 essential items on the Kerala sadya menu. What is the difference between the two? There are so many varieties of pachadi and I have seen people referring to the same dish as pachadi and kichadi As far as I know pachadi is made using vegetables or fruits either raw or cooked in water or stir fried. It can be made with or without coconut or using curd or tamarind. Kichadi is made with deep fried vegetables/vathals and curd, mostly with coconut paste and crushed mustard seeds.

My mom sometimes makes pachadi as an "ozhichu koottaan" by using butter milk instead of curd.

INGREDIENTS

1. Vellarikka (cucumber) cut into small pieces - 1 cup
2. Grated coconut - 1/2 cup
3. Cumin seeds - 1 pinch
4. Mustard seeds - 1 pinch, 1/2 tea spoon
5. Green chilli - 1
6. Coconut oil - 1 table spoon
7. Fenugreek seeds - 1/4 tea spoon
8. Curry leaves - 1sprig
9. Red chillis - 3-4
10. Salt
11. Beaten curd - 1 cup

METHOD

1. Grind coconut with cumin seeds and green chilli to a fine paste. Crush a pinch of mustard and add to it.

2. Cook vellarikka with 1 cup of water Wait till all the water is gone.

3. Reduce heat to minimum and add the coconut paste. Mix and remove from fire .

4. Add curd and mix

5. Heat oil in a pan and splutter mustard seeds. Fry fenugreek, red chillis and curry leaves. Pour into the pachadi.