Onam Series 2: How To Make Cucumber Kichadi || Betroot Kichadi || Pineapple Pachadi || Lekshmi Nair

Introduction

In this tutorial, we will explore how to make three delicious dishes that are staples in the Onam Sadhya feast: Cucumber Kichadi, Beetroot Kichadi, and Pineapple Pachadi. These dishes are flavorful, refreshing, and relatively easy to prepare. Perfect for any occasion, they bring a taste of traditional Kerala cuisine to your table.

Step 1: Prepare the Cucumber Kichadi

To start with the Cucumber Kichadi, gather the following ingredients:

• 1 cup cucumber (Vellarikka), finely chopped
• Salt to taste
• 1 cup grated coconut
• 2 big green chillies
• 1 tablespoon chopped coriander leaves
• 1.5 cups curd (yogurt)

Instructions

1. Combine Ingredients

   • In a mixing bowl, add the finely chopped cucumber, grated coconut, green chillies (slit or chopped), and chopped coriander leaves.
   • Mix well to combine.

2. Add Curd

   • Gently fold in the curd and add salt to taste. Mix until evenly combined.

3. Serve

   • Transfer to a serving bowl and set aside.

Step 2: Prepare the Beetroot Kichadi

Next, let’s move on to the Beetroot Kichadi. Gather these ingredients:

• 1 beetroot, grated
• 3 green chillies
• 1 cup grated coconut
• 1.5 cups curd
• 1 tablespoon chopped coriander leaves

Instructions

1. Combine Ingredients

   • In a mixing bowl, add the grated beetroot, grated coconut, green chillies (chopped), and chopped coriander leaves.
   • Mix well to combine.

2. Add Curd

   • Fold in the curd and add salt to taste. Mix until everything is well combined.

3. Serve

   • Transfer to a serving bowl and set aside.

Step 3: Prepare the Pineapple Pachadi

Now, let's prepare the Pineapple Pachadi. Gather the following ingredients:

• 1 cup chopped pineapple
• 1 cup water
• 1/4 to 1/2 teaspoon turmeric powder
• 3/4 cup grated coconut
• 3 green chillies
• 3/4 teaspoon cumin seeds (jeera)
• 1/2 cup sugar
• Salt to taste

Instructions

1. Cook Pineapple

   • In a pot, add chopped pineapple and water. Bring it to a boil and cook until the pineapple softens.

2. Add Spices

   • Stir in turmeric powder, grated coconut, green chillies, cumin seeds, and sugar. Mix well and cook for a few more minutes until everything is combined.

3. Blend Mixture

   • If desired, blend the mixture into a smooth consistency. Adjust sweetness and salt to taste.

4. Serve

   • Transfer to a serving bowl and set aside.

Step 4: Tempering for All Dishes

For added flavor, we will prepare a tempering that can be used for all three dishes. Gather these ingredients:

• 4 tablespoons coconut oil
• 3 teaspoons mustard seeds
• 8 dry red chillies
• Curry leaves

Instructions

1. Heat Oil

   • In a pan, heat coconut oil on medium heat.

2. Add Mustard Seeds

   • Once hot, add mustard seeds and let them splutter.

3. Add Dry Red Chillies and Curry Leaves

   • Add dry red chillies and curry leaves, frying for a few seconds until fragrant.

4. Combine with Dishes

   • Pour the tempering over the prepared Kichadi and Pachadi dishes.

Conclusion

You have now successfully prepared Cucumber Kichadi, Beetroot Kichadi, and Pineapple Pachadi, along with a flavorful tempering. These dishes are not only a delight to your taste buds but also add a colorful touch to your meal. Serve them as part of a traditional Onam Sadhya or enjoy them as a refreshing side dish any time of the year. Happy cooking!