Sadhya Meal is a sumptuous one with at least a minimum of 20 tasty Kerala recipes. When it comes to the flavors, Kerala cuisine uses mild spices that are native to land. The use of coconut oil elevates the taste of any Kerala recipe.
Thoran, Kalan, Olan, Puliserry, Eriserry, Pachadi, and Kichadi are a major part of the Sadhya meal, in addition to the Sambar and two to three varieties of payasams. The Kichadi that is served in Sadhya meal is very simple to make with minimal ingredients. Traditionally, Kichadi is made with yellow cucumber that is famously found during the Onam festival. I have made them with the regular cucumbers and made this kichadi. It is served with an array of dishes on the Onam sadhya meal. Try this simple, yet tasty cucumber/vellarikkai kichadi for your onam meal.
Ingredients
- Grinding Ingredients
- Tempering Ingredients
Instructions
- Add one cup of washed , peeled, and cubed cucumber to the pan. Cover with just enough water and cook till sodt.
- To a Mixer jar, add coconut, jeera seeds, mustard seeds, and green chili. Make their paste with water.
- Add the grounded coconut paste to the cucumber and cook
- Cook until the water from the cucumber evaporates and they turn soft. Season with salt and turn off the stove. Let it cool down completely.
- Whisk a cup of thick curd. Add them to the cooled cucumber. Mix them together.
- Make a tempering with coconut oil. Add mustard seeds, red chilli and curry leaves. Once they are roasted, add them to the cucumber kichadi. Serve as such or chilled.
Notes
- I have used the regular cucumber variety in his recipe. It is made with yellow cucumber variety that is available during Onam. If you can get them, use them.
- Always add minimum sour curd for this recipe for the best taste.
- Cooldown the cucumber completely before adding the curd to avoid curdling in the heat.