Monday, 4 February 2013

Many of the recipes are called as “Kichadi” in Karnataka, Tamilnadu.But the one I gave here is the kerala Kichadi which is a cuisine served during the “Onam Sadhya” which I have already mentioned about it in Aviyal post. Like Aviyal in Sadhya,kichadi is also the main cuisine served in the vaza yilla(Plantain leaf). This is made out of white pumpkin(Velarika) pieces cut into square shapes. This is easy to make and taste good.


  • White Pumpkin- ¼ Kg
  • Shredded coconut-1/4 Cup
  • Green chilies- 3 nos
  • Mustard- 1 Tspn
  • Cumin Seeds- 1 Tspn
  • Small onion-1
  • Thick Curd- 2 Tspn


  • First grind coconut,cumin seeds and small onion to a fine paste, add mustard to this and grind again just for 2 seconds(just a swirl will do) and keep aside.
  • In a pan,pour oil,add curry leaves and when it splutters add the white pumpkin pieces and the green chilies(Cut into lengthy shape) and stir for a minute and add water into this and cook with lid covered to bake it.
  • After 10 minutes, when you see the pumpkin pieces are cooked well, remove the excess water from it or cook uncovered so that the water themselves will dry up.
  • Add the grounded coconut paste into this and stir well to mix well along with salt.
  • Switch off the stove and let it cool, once it becomes cool add the thick curd into this and mix again well and serve with rice.
"Add the curd only after it becomes cool else the taste will differ.

You can skip adding the onion while grinding as its purely optional."



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