Last Year, I had posted the recipe for Pineapple Pachadi. Pachadi and Kichadi are two popular Malayali Sadhya dishes and they are often confused with each other as both are very similar. Pachadi/Kichadi can be made using either fruits or vegetables. Curd or Yogurt is often used for sourness but some people use Tamarind. If raw mangoes are used, then both Curd and Tamarind are not required. Sometimes, sugar or jaggery is added to make the dish sweet.
Ripe Plantain (Nenthra Pazham) Pachadi
- In some regions of Kerala, if vegetables are used for making this dish, then it is known as Kichadi and if fruits are used, it is called Pachadi.
- Others classify it according to the usage of ground Mustard Seeds. If mustard seeds are ground and added to the dish, then it is known as Pachadi. If ground Mustard seeds are not used, it is called Kichadi.
- When fruits are used, the Pachadi will be sweet and is known as Madhura Pachadi. If curd is used, it is called Thayiru Pachadi and if tamarind is used for sourness, it is known as Puli Pachadi. So many different ways of classifying Pachadi and Kichadi. I am sure all of you have become even more confused.
Here is the recipe for a yummy sweet and sour Pachadi using Ripe Plantain (EthaPazham/Nent [...]
No comments:
Post a Comment