Onam Sadya recipe
Let me start with a confession. I am not really a Sadya fan. Oh yeah, don’t give me that look. Hailing from Kerala, I’m not expected to. But the reason is I hated vegetables- all of them. It was very difficult for Mamma to make me eat at least a few. My lunchbox used to consists of fried egg, and rice in ghee. 😛 I was an easy kid 😉
So, as destiny would have it, I am married to an Awesome Sadya lover. He knows in and out of the Sadya, which dish should be served where. More on that, later! And me? I didn’t know what the difference is between Pachadi and Kichadi! 🙁 So, this post is dedicated to those who are were like me.
Pachadi vs Kichadi
No, we are not talking about the Kichadi from Northern parts of India- which is a main course food from rice.
- In Pachadi, vegetables are cooked by adding water and in Kichadi, vegetables are fried.
- Pachadi is sweet. Whereas, Kichadi is not.
- Pachadi is usually made with fruits as grapes, pineapple and vegetables as carrot to retain it’s sweetness. Kichadi is made with bittergourd, okra or cucumber.
- In Pachadi, mustard is used in tempering and in Kichadi, mustard are ground along with grate coconut.
Ingredients:
Carrot- 2, grated
Onion- 1 medium, grated or chopped finely
Ginger- 1″ piece chopped finely
Green chilly- 3 to 4, chopped round
Yogurt- 1 cup
Salt- as required
Tempering:
Coconut oil (preferred) or any oil- 3tbsp
Mustard seeds- 1tsp
Dry red chillies- 2
Shallots- 3, chopped round
Curry leaves- few
Method:
Beat yogurt and add little salt. Keep aside.
Heat oil in pan and ad onion, ginger and green chillies. Saute.
Add grated carrot and saute again.
Add little (1/4 cup) water and cook. till dry. Remove from flame.
Make a small well in between the cooked carrots and pour the salted yogurt into it. Cover and keep aside for few minutes.
Mix well.
Temper using the ingredients listed above and pour on top of the cooked carrot.
Serve hot with rice.
Chef says:
Remeber? In my Spiced Cooked Buttermilk post, I’ve told why not to cook or boil yogurt. Yogurt breaks, spoiling the entire dish. Hence, here, remove from flame and add.
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Cool article. Very helpful basic knowledge that you just can’t ask anybody without looking like you don’t know anything, so I appreciate that. Actually I’m making beet pachadi tonight for the ashram. Actually for the western canteen so I’m not calling it pachadi, I’m calling it Beet Soup, but…
My fav:-)
Oh wowww.. You are a Keralite ? Then love to you girl 🙂 I am deeply in love with Kerala food 🙂
Oh…he he..same here shalini!!I too would love a fried chicken leg or a chicken kurma long with my sadyas!My kids got my traits reg this <3 Btw..your pachadi looks super delicious!
I have never heard of this recipe 😀 will try it this long weekend 😀
Richa
I have never had it but it seems it will be delicious… Love your recipes and the way you explain them…But I think I have told this 100 times now 🙂
Yes, Naba!! And that’s always an inspiration to do more! <3 Thanks a lot!
haha.. pachadi is a favourite of mine too. hardly get it where I work.
And while I wont say Im a sadya hater, I dont go running behind either 🙂 Gimme my dose of meat/chicken/seafood anyday 😀
Malabari till I die 😀
Oh yeah, I used to beg Mom to serve me a chicken curry along with sadya so that I can eat something! 😛 I know Malabari sadya has their share of non-veg and how I wished I was born there.!!! 😛 Thanks for stopping by!