Friday, 27 March 2020

Kerala Style Carrot Kichadi Recipe


Carrot kichadi- Sweet, spicy and tangy side dish made with carrot, coconut and spices.

Kichadi and pachadi are the two sound alike recipes from Kerala. Even after sharing some common ingredients, these are different in both taste and texture. The cooking process is minimal in the case of kichadi. But while making pachadi, all the ingredients are cooked well before incorporating with spices. Due to the lack of cooking, the kichadi can't be stored for a long time, it is just like some dips or condiment,  prepare and use within three to four hours.

Carrot  kichadi is the one dish which will give a well balanced sweet, spicy and tangy taste to your taste buds. I think, I should have posted this as a first recipe in my blog as it quite similar to my blog name sweetytangyspicy. But you know, I was studying the methods and techniques of blogging during these years. I have only a basic computer knowledge. Tried so many methods and studied the basics of photography and videography myself and I feel, I am ok with those techniques. So I think, this is the right time to share recipes everyday. I am trying for that, please support me with your suggestions and likes.

Carrot pachadi is a quick recipe just like fast foods, but can be called as a healthier version. The cooking process is minimal, but you know kichadi is a sure item of Kerala feast. Carrots are sweet in nature, so recommended to increase the amount of chilly. Sourness introduced with the use of curd and it is recommended to adjust its amount depending on the taste of the curd. Finally, the usual Kerala style seasoning and the tasty carrot kichadi is ready to serve.
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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
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Ingredients


  • 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
Seasoning
  • 2 tbsp coconut oil
  • 1/2 tsp mustard seeds
  • 1 dried red chilly
  • 1 or 2 shallots, peeled and chopped 
  • 1 spring curry leaves
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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
 Anju           

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