Kichadi Kerala Style

Sharmilee J presents cucumber kichadi as a Kerala yogurt-and-coconut side dish associated with Onam Sadya. This selection follows her cucumber version of kichadi.

The cucumber is washed, peeled and seeded, then cut into bite-sized cubes. Coconut, cumin seeds and green chili are ground with a little water into a coarse paste.

That paste is mixed with the cucumber and sautéed until its raw smell leaves. The heat is switched off, salt is added, and thick nonsour curd is whisked before joining the cucumber mixture.

Coconut oil carries the mustard seeds, red chilies and curry leaves used for the tempering. The seasoning is poured into the same cucumber-and-curd mixture, with more of the same salt offered if needed.

The author explicitly serves the finished kichadi chilled with rice. The coarse coconut paste and cucumber cubes remain within its creamy yogurt base.