Cucumber (Kakkarikka) Pachadi | A Special Side Dish for Onam Sadya

  

Cucumber(Kakkarikka) Pachadi is an authentic Kerala festive recipe, made during the festive seasons of Onam,Vishu and even served for wedding sadya's in Kerala.
I love and like to make this pachadi as it has a very good flavour and very easy to make.Hope you too try this for Onam...

 

Ingredients

1. Cucumber(Kakkarikka) - 1 Big
2. Grated coconut - 3/4 Cup
3. Mustard Seeds - 1/4 Tsp
4. Ginger chopped - 1/2 Tsp
5. Green chilli - 2
6. Yogurt -1/2 Cup
7. Jeera powder  / cumin powder - 1/4 Tsp
8. Curry Leaves - 4 to 5 leaves
9. Salt - as needed

To Temper

1. Coconut Oil - 1 Tbsp
2. Mustard seeds - 1 Tsp
3. Curry Leaves - 1 Sprig
4. Dry red chilli - 3

Preparation

• Wash  and peel the skin of cucumber.Grate it to fine shreds as shown in figure. Add some salt and mix well. Keep for 5 minutes.

• In a mixer grind to a smooth paste of coconut, green chilli, ginger,mustard seeds. Add in yogurt and mix well.

• Drain the salt water from shredded cucumber and add the coconut - yogurt paste. Mix well. Sprinkle jeera powder and curry leaves , mix properly. The pachadi should be quite thick and not watery. 

• Heat oil to temper, add in mustard seeds, let it crackle and dry red chillies, curry leaves. Pour this onto the pachadi.
• Serve as a side dish for rice at lunch.

Beetroot Pachadi | A Kerala Sadya Recipe | Kerala Onam Special Recipe

Pachadi is one of the special traditional side dishes that is served during festivals , especially )Onam ,Vishu and also during Hindu marriages.The use of vegetables and even fruits vary so much and also in their taste. The main ingredient being freshly grated coconut ground to smooth paste along with ginger, green chillies, and mustard seeds and yogurt and is mixed with variety of raw or cooked vegetables.  

Today i made Beetroot Pachadi , which is a bit sweet in taste. This was on my list from quite sometime.The final verdict from my family was "Delicious", i loved the rich colour that Pachadi had was truly amazing to have with rice.

Ingredients

1. Finely chopped or grated beetroot - 1 cup
2. Water - 1 cup
3. Grated coconut (grind o smooth paste) - 3/4 cup (I had previously made coconut paste was 1/2 cup)
4. Green Chilly - 2
5. Chopped ginger - 1/4 Tsp
6. Mustard Seeds - 1/4 Tsp 
7. Yogurt - 1/2 cup
8. Salt - as needed

To Temper

1. Coconut Oil/ Oil - 1 Tbsp
2. Mustard Seeds - 1/2 Tsp
3. Dry Red Chilli - 2
4. Curry Leaves - 1 Sprig

Preparation

• Cook grated beetroots in 1 cup of water till it turns soft. It takes just around 4-5 minutes to cook the beetroot. Cook until all the water get absorbed. Cook on medium flame. (Be careful not to get burnt beetroot.)

• Meanwhile grind the grated coconut, green chilli, mustard seeds and ginger to a smooth paste. 
• Add in yogurt and grind just once.
• Add this grind paste to the cooked beetroot, also add salt and cook for a couple of minutes.(i cooked for 1 minute on sim flame).Remove from flame.

• Heat oil for tempering, add curry leaves and mustard seeds. When mustard seeds starts to sizzle and pop add the dry red chilli halves into it.
• Pour this on to the pachadi and mix well.

 

Do check out my Special Pineapple Pachadi - Kerala Style  
and Pineapple Pachadi - Kerala Sadya Style

Pottukadala Thenga Chutney

 

This is a really smooth chutney with goes well with crispy dosa . This has a unique taste...

Ingredients

1. Pottukadala / Roasted Gram Daal - 2 Tbsp
2. Grated Coconut - 1 cup
3. Green Chilly - 2
4. Yoghurt /Curd - 2 Tbsp
5. Salt - as needed

Tempering

1. Coconut Oil / Oil - 1 Tbsp
2. Mustard Seeds - 1 Tsp
3. Dry Red Chilly - 2 -3
4. Curry Leaves - 1 Sprig

Check out the recipes for Super Spongy Dosa ,DOSA 

Preparation

• In a mixer grind roasted gram daal, coconut, green chilly, yoghurt and salt to a nice smooth paste without any grains of daal. Transfer it to a serving bowl.

• Heat oil in a kadai and crakle mustrd, add dry red chilly and curry leaves. 
• Pour this onto the chutney. Mix and serve with dosa / idly or upma.

Notes

• If the chutney is a bit thick you can little water.

 

Linking this to Healthy Diet running at Nandoo's Kitchen and Priya's . Also to Click Cook and Devour give away event, WTML June 2014 hosted By The Big Sweet Tooth event by Gayathri

  

Pineapple Pachadi - Kerala Sadya Style

Pachadi is an essential side dish at any Kerala Sadhya function, be it a wedding or any Kerala traditional event.
This is a tangy dish made with  vegetables and fruits like cucumber, ash gourd , Kerala cucumber,beetroot pineaaple , grapes etc. Today i have made Pineapple Pachadi, which is one of my favourite sadhya dishes, which has a sweet and tangy taste. I love to have pachadi...so here he recipe... it is best served with rice and sambar.
Ingredients

1. Pineapple chopped cubes - 1/2 cup (I took half of a pineapple)
2. Turmeric powder -  a pinch
3. Red chill powder - 1/4 Tsp
4. Grated Jaggery - 1 Tbsp
5. Grated coconut -1/2 cup
6. Mustard seeds - 1 Tsp
7. Green chilly - 3
8. Cumin seeds - 1/4 Tsp
9. Curd / Yoghurt - 1/4 cup - 1/2 cup
10. Salt -to taste 
11. Curry Leaves - 1 Sprig
12. Mustard seeds - 1/2 Tsp
13. Dry red chilly - 2
14. Coconut Oil - 2 Tbsp

Preparation

• Cook the cubed pineapple pieces with 1/4 cup of water , turmeric powder , red chill powder and a pinch of salt. Let it cook.
• In the meanwhile, grind grated coconut, green chilly , mustard seeds and cumin seeds to a smooth paste. Mix curd in it
• Now add the grated jaggery to the cooked pineapple. Cook on low fire, till all the water is absorbed. Let it cool completely.
• Add the coconut-curd grind paste to it. Heat it on low flame, do not boil. Off the flame and add curry leaves and remove from fire.
• Heat coconut oil in a kadai, add mustard seeds , let it crackle. Add dry red chilly and curry leaves.Pour this on to the pineapple pachadi. Close the lid.
• Serve with rice.

Sending this to cook-with-comfort event by Sapana

Sending this to  Healthy side dishes and New “U” 2014 and Priya's versaile recipes , Cook N Share What You Like Event & Giveaway, South Indian cooking hosted ny nandoo an event by Anu
    

Venkakka Kichadi (Okra/Ladies Finger)

Ingredients

1. Yogurt/Curd - 1 cup
2. Lady's Finger /Okra /Vendakka - 1/2 Kg
3. Turmeric powder - 1/4 Tsp
4. Red chilly powder - 1 1/2 Tsp
5. Salt - as required
6. Cumin Seeds/Jeera - a pinch
7. Asafoetida - a pinch
8. Oil - 2 Tbsp

Preparation

• Wash and pat dry Lady's Finger /Okra /Vendakka . Cut the top end of each one and slice into uniformly round pieces.
• In a bowl mix turmeric, red chilly powder and salt with a teaspoon of water and make a paste of it.
• Add the cut lady's finger /okra /vendakka pieces into the bowl and mix well with a spoon, so that the masala gets well coated.
• Heat a non-stick frying pan/ kadai, with oil. Fry the masala coated okra/vendakka on a medium flame.(Do not burn it).
• When the okra/vendakka is fried, lower the flame and add jeera/cumin seeds. Off the flame and add asafoetida to it. Mix well. Keep aside to cool.
• Take yogurt/curd in a serving bowl and mix with enough salt. When the okra/vendakka is cooled, add this to curd.
• Serve with hot steamed rice.

Linking this to Healthy Diet Event - Heart Healthy Recipes of My Cooking Journey & Priya's Versatile Recipes also to SIC–South Indian Cooking & Anu's Healthy Kitchen

       

Morukaachiyathu / Seasoned Butter milk

                           Morukaachiyathu or Seasoned Butter Milk is a very simple dish to make. It is a regular dish at home. It is really good for cleansing our stomach. This can be stored for few days and will tastes better. It tastes better, if we use the "Indian Curd" , instead of yogurt while preparing it. 

This dish also varies from place to place in Kerala. We prepare it by adding a little coconut paste. But if we go to Northern Kerala, they usually prepare it without adding coconut. It also tasted good.

Ingredients

Curd - 200 g

Water - 1/2 cup

Turmeric powder - 1/4 Tsp

Cumin powder /jeera powder - 1/4 Tsp

Pepper powder - 1/4 tsp

Grated coconut  paste - 1 Tbsp

Curry Leaves - 1 Sprig

Preparation

1. In a mixer mix curd and water.
2. Transfer it to a bowl and add turmeric powder, pepper powder,jeera powder, coconut paste, curry leaves and salt. Mix well.
3. Transfer it to a pan, stir continuously on a low flame until it is heated through and steam starts coming out. Do not let it boil.
4. Check salt. Remove from fire. Serve with hot rice.

Sending this to SIC–South Indian Cooking @ Nivedhams , an event by Anu's Healthy Kitchen