Kichadi
Veg
A mild, cooling sadya side of finely diced cucumber, raw banana, or beetroot in a lightly spiced coconut-yoghurt sauce, tempered with mustard and curry leaves. Positioned toward the end of the banana leaf, kichadi provides a cooling, creamy pause between the bold sadya flavours.
Cuisines
Travancore
Kerala
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | basmati rice |
| 1 cup | moong dal |
| 1 tablespoon | ghee |
| 1 | small onion, finely chopped |
| 1 | green chili, slit |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 pinch | asafoetida |
| 1 teaspoon | turmeric powder |
| 1 cup | grated coconut |
| 1 cup | yogurt |
| 1 sprig | curry leaves |
| 1 | salt to taste |
| 3 cups | water |
Instructions
- 1 Wash the basmati rice and moong dal together and soak them in water for 20 minutes.
- 2 Heat ghee in a pan and add mustard seeds. Once they splutter, add cumin seeds, asafoetida, and curry leaves.
- 3 Add the chopped onion and green chili, sauté until the onion becomes translucent.
- 4 Drain the soaked rice and dal, and add them to the pan. Sauté for a couple of minutes.
- 5 Add turmeric powder and salt, mix well.
- 6 Pour in 3 cups of water and bring to a boil.
- 7 Reduce the heat to low, cover, and let it cook until the rice and dal are soft and the water is absorbed.
- 8 In a separate bowl, mix the grated coconut with yogurt to form a smooth paste.
- 9 Once the rice and dal mixture is cooked, add the coconut-yogurt paste and mix gently.
- 10 Cook for another 5 minutes on low heat, stirring occasionally.
- 11 Serve hot with a garnish of fresh curry leaves.
Tips
For a richer taste, you can add a tablespoon of cashew nuts fried in ghee as a garnish.