29 August, 2023

Carrot kichadi/Pachadi| ಕ್ಯಾರಟ್ ಪಚಡಿ/ಕಿಚಡಿ

Posted in : BEGINNERS/LEARNER'S/RECIPES, DIABETIC FRIENDLY RECIPES, ONAM SADHYA/KERALA RECIPES on August 29, 2023 by : Divya Suresh Tags: carrot dish, celebrations, diabetic friendly, healthy, home made, nutritious, Ona sadya, ONAM, Onam sadya, Pachadi

As we all know, Onam is an annual Indian Hindu religious/harvest festival celebrated across India and predominantly by the people of Kerala. It is the official festival of the state of Kerala and includes range of cultural events.

Though Onam is being celebrated for ten days in the month of August-September and this year the festival is celebrated from 21st august to 30 august and the main day falls on 29 august.

The main attraction of this festival is Sadya Platter/Ona sadya platter which includes many number of dishes. Today I tried making Carrot Kichadi/Pachadi, Mixed vegetable Theeyal, Kozhukkata, Mambala Pradhaman and Dates Inji Puli.

Of which, Kozhukkata is nothing but our steamed sweet dish Kuchhida Kadubu, just made in different shape, though the ingredients used are exactly the same. And the mixed vegetable theeyal is also somewhat similar to our rubbida (freshly ground spice sambar) huli. And talking about dates Inji Puli, I have made it earlier also. So only Carrot Kichadi/Pachadi is the only new dish which I have prepared for this 2023 Onam.

I got to know about the recipes of all the above mentioned dishes from Mr. Joseph – a Keralite from a south Indian store in Gurgaon. I also learnt about how to make Parippu Podi from him and will definitely soon share the recipe here with you all.

Now, to begin with, I’m going to share the recipe of Carrot Kichadi/Pachadi first

Ingredients : measuring cup used – 250 ml

Carrot – 2 medium sized
Water – 1 cup (adjust)
Slit green chili – 2 to 4
Grated fresh coconut – 1/4 cup
Turmeric powder – 1/4 tsp
Ginger – 1 tsp
Mustard seeds – 1 tsp
Cumin seeds – 1/4 tsp
Salt – 1&1/4 tsp rock salt (adjust)

Others :

Curd – 1/4 cup
Sugar/Jaggery – 1 tsp
Salt – 1/4 tsp

For tempering :

Coconut oil – 2 tsp
Mustard seeds – 1/4 tsp
Whole red chili – 2 nos.,
Curry leaves – 2 sprigs

PROCEDURE :

Wash well and dice the carrots. Take the diced carrots and slit green chilies in a container, add water and let it cook. Once cooked, remove from the heat and mash using a masher

Gather together coconut, turmeric powder, ginger, mustard seeds, cumin seeds, salt and cooked green chili (cooked along with carrots) and grind into dry paste (do not add water)