Ke Kerala Style Carrot Kichadi Recipe F

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Kerala Style Carrot Kichadi Recipe

Kerala Style Carrot Kichadi Recipe with step by step photo and video.

Carrot kichadi is a cooling, nourishing, and revitalizing traditional Keralan dish. With rice or pulao, you can serve this quick and simple recipe at any occasion because it is so delicious and healthy. In just 20 minutes, prepare this vegan and healthy carrot kichadi, then share it with your loved ones.

    Carrot Kichadi - About

    Carrot kichadi is a nutritious and healthy South Indian dish made from carrots, coconut, curd, and herbs. It has a sweet, sour, and spicy flavor because carrots provide the sweetness, curd provides the sourness, and chilies add the heat. A carrot kichadi is a traditional sadhya meal that is served at weddings, birthday celebrations, and other get-togethers.

    I regularly prepare carrot kichadi and serve it with rice. In my home, we always require some sort of gravy with our rice. An authentic carrot kichadi is a semi-thick curry, but I make mine a little less thick so I can serve it as a gravy. Don't worry, I created the same old kichadi dish in the sadya way for today's post. Increase the amount of curd slightly or use thin curd if you want it to be more loose.

    Most of us are unclear about the distinction between a kichadi and a pachadi when we talk about them. The two cuisines from Kerala that sound similar are kichadi and pachadi. These are different in taste and texture even if they have certain similar ingredients. For kichadi, there isn't much cooking involved. The ingredients are all thoroughly cooked before being combined with the spices while creating pachadi, though. Since there is no cooking involved, kichadi cannot be kept for a long time; it must be prepared and consumed within three to four hours, just like some dips or condiments.

    Ingredients of carrot kichadi

    • Carrot - A carrot kichadi's major component is carrot. Ensure they are fresh.

    • Curd - The curry sauce's base is made up of curd. To make the kichadi, use thick curd that isn't too sour.

    • Coconut - If you're making kichadi, use recently scraped coconut.

    • Green chilies - Heat is provided by green chilies.

    • Shallots - Shallots are not required. You can make carrot kichadi without any onion or garlic if you'd like

    • Curry leaves - Curry leaves used to flavor the dish.

    • Mustard seeds - Mustard seeds are used while making the curry sauce as well as seasoning. 

    • Coconut oil - In the south Indian tempering, coconut oil is essential.

    • Red chilly - Used to temper the kichadi.

    Carrot kichadi - Chef's tips

    1. The carrot kichadi's primary component is carrots. It affects the curry's flavor and taste. Use fresh carrots because those that are rotting or wilted may reduce the flavor.
    2. Freshly shredded coconut is required. The coconut naturally dries up when it is stored in the refrigerator, which results in a minor loss of flavor and taste. Use fresh ones whenever possible, and make sure the coconut is ripe and not just tender.
    3. The flavor of a carrot is truly sweet. In order to balance the overall flavor, you must slightly increase the number of green chilies. After tasting, adjust the chilies as necessary. The Kerala kichadi recipe does not call for the addition of chilly powder. Therefore, it is essential to taste the carrots before adding them to the coconut paste.
    4. The thickness of the curd affects the curry's consistency, as we previously explained. Make a typical kichadi by using thick, mildly sour curd.
    5. And finally, When a carrot kichadi was left out at room temperature, it quickly went bad. The taste of the dish is really worsened by reheating and cooling. Because of this, it is strongly advised never to prepare a kichadi in bulk. Make only what you require for the day.

    Carrot  Kichadi recipe | Sadhya special carrot kichadi recipe| How to make easy and tasty carrot kichadi at home

    Carrots in coconut and curd gravy

    Preparation time: 10 minutes | Cooking time: 2 minutes | Total time: 7 minutes


    • 2 small carrots or 1 cup grated carrots
    To grind
    • 1/3 cup grated coconut
    • 1 or 2 large green chilies, chopped finely
    • 3 shallots
    • 1/2 cup sour curd
    • Salt to taste
    • 2 tbsp coconut oil
    • 1/2 tsp mustard seeds
    • 1 dried red chilly
    • 1 or 2 shallots, peeled and chopped 
    • 1 spring curry leaves

    How To Make Carrot Kichadi - Video

    Direction for carrot kichadi preparation

    There are three steps in carrot kichadi preparation. All are explained below

    Preparation of carrots

    Preparation of carrots plays a key role in determining the texture of  kichadi. You have to cut or chop it so finely as you can. Using a vegetable peeler or a food processor will make this step easier
    1. Before chopping the carrots, wash thoroughly with running water and remove the dust and debris carefully. Then peel off its skin with a vegetable peeler or grate into small pieces as shown in the picture. After grating, the carrot should measure around one cup.
    Making the spice paste and mixing

    Through this step, the spices are introduced in the dish. The amount of chilies should be adjusted according to your taste. The kichadi is usually mildly spicy and sourness also should be balanced.
    1. Take grated coconut, green chilly, shallots and mustard seeds in the small jar of the mixer grinder. Pour just enough water to grind.
    2. Grind into a smooth paste. Do not pour too much water at this stage and the ground paste will look like a coconut chutney. 
    3. Add this ground paste along with beaten curd and salt to taste. The amount of curd depends on its sourness. You have to adjust its amount accordingly.
    4. Mix well with a spoon. Adjust its taste at this stage and set aside.
    Seasoning the kichadi

    This is the only step in the preparation of carrot kichadi. The typical Kerala style seasoning is explained here
    1. Heat a small pan on medium flame. Pour one or two tablespoons of coconut oil. Coconut oil is recommended to get the exact taste.  Add mustard seeds only when the oil is hot. Wait till they crackle.
    2. Once the crackling stops, you can add peeled and chopped shallots and dried red chilly. Saute till the shallots turn brown. Switch off the flame at this stage as further cooking can be done utilizing the heat entrapped in the pan itself.
    3. Immediately put one spring of curry leaves and the curry leaves will start spluttering as soon as you add. Wait till the spluttering stops. 
    4. Pour and incorporate the seasoning in the prepared carrot mix. and stir well. Then cover it and keep for ten to fifteen minutes before serving. 
    5. The carrot kichadi is ready. It should not be stored for a long time. Use it on the same day of preparation. You can serve  carrot kichadi with steamed rice and enjoy.
    Happy cooking


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