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Nellika Kichadi ~ seasoned Amla raita

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There is a long time confusion i had between kichadi and pachadi. Still going on but with a satisfactory assumption of the difference between them. I browsed many websites which said different things.

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1. Pachadi is with fruit but kichadi is with vegetable. I thought its true until i knew there is even pineapple kichadi/ mango kichadi. So that cant be true!

2. Another website said pachadi is sweet and kichadi is savory version. Nah! I knew very well that manga pachadi is savory spicy one. Ruled out!

3. And this one was little confusing, pachadi is when u grind coconut with cumin. Kichadi is when you grind coconut with mustard. Mustards not used in kichadi. My reaction was ?.

4. Finally i found this one in a trustworthy website and also got to know from an experienced kerala chef. It was convincing too. Pachadi is when u use coconut + curd. Kichadi is when you use just the curd. ? convincing? I’ll stick on to this. But there are many websites who post kichadi with coconut? so am still confused if their naming is wrong or is my assumption wrong. Whichever it is, we prepared this yummy spicy amla kichadi for lunch and am sharing the recipe of it. ­čÖé

Directions:

  1. Grate the Amla, Mix it with curd and salt.
  2. Finely chop green chilly and curry leaves. Add to the curd-amla mixture and mix well.
  3. Heat coconut oil in a tadka, splutter mustard seeds, cumin seeds, red chilli, urad dal. Add the seasoning to the kichadi and mix well.

Nellika Kichadi ~ seasoned Amla raita

Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Servings: 2 Servings

Ingredients

To Mix

  • 2 Nos Gooseberry/Amla grated
  • 3 tbsp curd
  • 1 spring curry leaves finely chopped
  • 2 small green chilly finely chopped
  • Salt

For seasoning

  • 1/2 tsp Mustard seeds
  • 1/2 tsp Cumin seeds
  • 1/2 tsp urad dal split
  • 1 dry Red chilli broken into half

Instructions

  • Grate the Amla, Mix it with curd and salt.
  • Finely chop green chilly and curry leaves. Add to the curd-amla mixture and mix well.
  • Heat coconut oil in a tadka, splutter mustard seeds, cumin seeds, red chilli, urad dal. Add the seasoning to the kichadi and mix well.
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