-Submitted by Dahlia on 10th Dec 2007
(Velarikka Kitchadi, Velarikkai pachadi, Kakdi Raita)
Pachadi is a common dish in India's southern states of Tamilnadu and Kerala. Pachadi is very similar to north Indian raita except that the vegetable is cooked and coconut is added to it. In Andra, pachadis are different compared to the ones made in Tamilnadu and Kerala. It is the name given to a preparation made with any vegetable that is sauteed in oil with some spices and then coarsely ground. It is served like a pickle with rice or with tiffin varieties.
Coming to today's recipe, we are talking about the famous Kerala Pachadi. Kerala Pachadi can be made with different vegetables by cooking it with coconut-chilli paste, tempering it with mustard seeds and curry leaves and finally adding curd. There is another variation from Kerala which is called Kichadi. I have not yet been able to figure out the clear difference between Kerala Pachadi and Kichadi. I asked all my Malayalee relatives and friends about this and these are some of their replies :
- Pachadi is made with uncooked 'Pacha' vegetables (or fruits) and Kichadi is made with cooked vegetables.
- Pachadi is made with/without yogurt whereas for Kichadi, yogurt is a must.
- It is the same dish referred to as Pachadi in North Kerala and Kichadi in South Kerala.
- Pachadi is a little sweetish since it is made with ripe fruits like mango (maampazha) pachadi, banana (Ethapazha) pachadi, grapes (mundiri) pachadi and pineapple pachadi. Little tamarind may be used for sourness. Coconut, chili and mustard seeds are ground and added. Since mustard seeds are ground, it is not used while seasoning. Instead, fresh coconut oil is drizzled and some fresh curry leaves are added to the pachadi. When pachadi is made with vegetables (e.g: beetroot pachadi), little sweetness is sometimes added in the form of sugar. On the other hand, Kichadi is not sweet. They are usually made with vegetables like cucumber (vellarikka) kitchadi, tomato (Thakkali) Kithcadi, raw mango (pacha manga) pachadi, bitter gourd (Pavakkai) Kichadi, okra (Vendakkai) Kichadi, Banana stem (vazhathandu) kichadi etc. Here coconut is ground with green chili. Mustard seeds are used for seasoning.
Well, I am not sure if I have made the difference clear but both the dishes are very closely related and very tasty. Pachadi and Kichadi are both usually served with rice and some curry. It can also be served with chapatti too. The other vegetables with which I have made pachadi (or Kitchadi) are yellow squash, radish, zucchini, bottle gourd, raw mango pachadi, pumpkin and ash gourd.
Today, I would like to share the recipe of the most commonly made pachadi i.e. cucumber pachadi. It is made with the big variety of cucumber. In Tamilnadu, it is available as golden cucumber or sambar cucumber.
Recipe For Cucumber Pachadi
Preparation time:10 minutes
Cooking time:10 minutes
- Cucumber (chopped into small cubes) - 2 cups
- Curd (Yogurt) - 1 cup (beaten)
- Salt - to taste
To Cush Coarsely
- Coconut - 1/4 cup (grated)
- Green chilly - 2
- Cumin seeds - 1/4 tsp
- Mustard seeds - 1/4 tsp
- Coconut Oil - 1 tbsp
- Mustard Seeds - 1/2 tsp
- Dry Red Chili - 1
- Curry leaves - 1 sprig
- Peel the cucumber and wash it. Chop it into small cubes. Also, beat the yogurt and keep it aside.
- Take the cucumber pieces in a small pan with 1/2 cup of water and 1 tsp salt. Cover and cook for 5-7 minutes till the cucumber pieces become soft.
- In the meantime coarsely grind grated coconut, green chilies, mustard seeds and cumin seeds.
- When the vegetable is nicely cooked, add the ground paste to it and let it cook for another 2-3 minutes.
- Remove from the stove and mix in the whisked yogurt.
- Heat oil in a small pan. Splutter the mustard seeds, red chili and curry leaves. Add it to the pachadi. Tasty Cucumber pachadi (or Velatikka Kichadi) is ready to serve. (Instead of seasoning, you can simply drizzle the coconut oil on the pachadi and add few curry leaves.)
- This is usually served with some white rice and some curry like parippu curry or rasam.
- You can also serve this as a side dish with chapati or rice.
- Some people make the cucumber pachadi without curd. This is perfect for lactose intolerant people and those who dislike yogurt. For making this variation, just follow the above recipe but just do not add the curd.
Cucumber Pachadi Without Curd
More Recipes With Cucumber
More Pachadi/Kichadi Recipes