Khichdi, is an integral part of the Indian cuisine, both in north India as well as the south. The khichd,i but differs drastically in appearance and preparation in the northern part of India and the south. In the north, the very popular Khichdi is a preparation including rice, vegetables and some spices to give it just the right flavour and taste, whereas in the south India more so in Kerala cuisine, Khichdi is a curd based dish similar to the raita.
A very delicious dish, the khichdi in Kerala is what we are going to talk about here. Khichdi is essentially prepared with curd as the base and a paste of coconut. The vegetable included in the Khichdi can vary as per personal preferences from cucumber, bitter gourd or karela , tomatoes to beetroot. A good accompaniment with rice , khichidi is one of the dishes served as part of the Kerala sadhya or the traditional feast.
An easy quick receipe of the Ladysfinger Khichdi (or the Vendakka Khichdi as it is traditionally called) is given below:
Ingredients:
* 250 gm Lady’s finger/Vendakka cut into thin roundels
* A handful of grated coconut
* 1/2 tsp Cumin seeds
* 1/2 tsp Mustard seeds
* 6 nos Green chillies
* 11/2 cup curd (sour less)
For seasoning, you would need:
* 3 tbsp coconut oil
* 1 tsp mustard seeds
* 1-2 dry red chilies.
* A few curry leaves
Method:
1) Grind together coconut, two green chilies and cumin seeds into a fine paste.
2) Add crushed mustard seeds into the above coconut paste. Do make sure you don`t crush the mustard seeds too much as it would make the dish taste bitter.
3) Beat the curd well.
4) Mix well together the beaten curd, ground paste and salt.
5) Heat the oil in a pan.
6) Splutter mustard seeds and saute red chilies and curry leaves.
7) Add the remaining finely chopped green chilies and vendakka pieces.
8) Fry them until they turn golden brown.
9) Add the curd mixture and heat it through. Do not boil.
10)Remove from the flame and serve as a side dish for rice.
The variation of the vendakka khichdi may also be tried as it is equally tasty with a different vegetable.While making the same with cucumber, beetroot or tomato, the vegetable must be first cooked with some water and salt to taste and then add the ground coconut paste and temper with mustard seeds and curry leaves. Whichever khichdi you prefer, the khichdi is sure to be added to your list of favourites once you have tried it.
Source and Image: Pachakam
