Kichadi - other types

The base ingredient for the kichadis is the coconut and chilli paste with curd. For a typical Keralite feast the common kichadi serveds are Vendakkai or pavakkai kichadi.

Veppam poo (neem flowers) fried in ghee is also used. But many people may not like the bitter taste.

Method:

Make thin slices of ladysfinger or bittergaurd. Make sure the ladysfinger is cut after washing and drying. Sprinkle little salt and keep aside. Aftersometime deepfry till light golden colour. Put the fried vegetable on top of the cocunut/curd gravy prepared. Add mustard seasoning.

Check this post to make delicious vegetable kichadi.
http://cooking-for-children.blogspot.com/2008/03/thayir-kichadi-vegetables.html