Sunday, March 23, 2008

Thayir Kichadi - Vegetables


Thayir kichadi can be prepared using salad vegetables like cucumber, carrot, tomatoes etc. We can either use one vegetable at a time. Alternatively using more than one vegetable add taste, colour and nutritive value to the dish! These types of dishes are very good for health as the vegetables like carrot, tomotoes etc are eaten raw.
Ingredients
Grated vegetables (cucumber, carrot) - half cup
grated Coconut - half cup
Curd - half cup
green chilli - a small one
salt to taste
1 red chilli long,mustard seeds, curry leaves, oil
Method
Grind the coconut and green chilli into a fine paste. If children dont want spice, avoid chilli.
Mix with the curd (ensure it is not sour and no lumps) nd the grated vegetables. Add salt to taste. Fry the mustard seeds, curry leaves and 1 red chilli long for the seasoning and add on top.

Other Ideas!
I normally prepare tomato kichadi with only chopped tomatoes, so that the shape of the ingredients are also uniform.!
For a more colourful dish for the children to say "WOW",


  • Add on top few grated beetroot just before serving.

  • Add finely chopped coriander leaves for a dash of green.

  • If they like bit of sweet, some chopped apple or cherries can be added for a different taste!

Monday, March 17, 2008

Thayir Kichadi - Ginger

Kichadi is a unavoidable dish for any Kerala type Sadya (feast). If one notices the dishes served for a kerala or South Indian feast, each one will stimulate different taste buds. (unlike many of teh current day hotel dishes which taste similar due to the similar masal ingredients).Thayir Kichadi contain curd and has a soft sour taste. It is usually served at the right most corner of the Plaintain leaf!
It is one of my son's favourite item. Different varieties of this can be made. It is very easy to make, especially, when you have unexpected guests at home.!
Kichadi with ginger can be prepared when you run out of vegetables. Traditionally it is prepared for "Srardhams" (a custom where puja is done for the expired people of the family).

Ingredients for Ginger Kichadi
Ginger - 1 piece
grated Coconut - half cup
Curd - half cup
salt to taste
mustard seeds, curry leaves, oil

Method
Grind the coconut and ginger into a fine paste. Mix with the curd (ensure it is not sour and no lumps). Add salt to taste. Fry the mustard seeds and curry leaves and add the seasoning on top.

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