Kambu Koozh - Pearl Millet Porridge with Shallots & Curd

Kambu Koozh (கம்பு கூழ் / கம்பன் கூழ்) –  Tamil Nadu’s Traditional Summer Porridge with Pearl Millets! 

    When the sun roasts the earth and our skin starts to sizzle, the body doesn’t crave spice — it longs for something cool, earthy, and soothing. And that’s when Kambu Koozh comes into the picture like an age-old friend with a pot of wisdom.

 

    The fruits or vegetables used in Pachadi are cooked or blanched until they are soft and tender. They are then combined with a mixture of grated coconut and yogurt, which gives the dish its creamy and smooth texture. Pachadi is often seasoned with mustard seeds, curry leaves, green chilies, and sometimes a pinch of turmeric, adding a subtle spiciness to the overall flavour.  Pachadi has a balance of sweet, tangy, and mildly spicy flavours. The natural sweetness of the fruits or vegetables is complemented by the tanginess of yogurt and the aromatic spices, creating a harmonious blend that is both delightful and refreshing.

    Kichadi, on the other hand, is a savoury side dish made with yogurt and cooked vegetables. It has a thicker consistency compared to Pachadi and is often described as a type of raita. Kichadi is well-known for its cooling effect and is often served to balance out spicier dishes in a meal.

    Vegetables like cucumber, ash gourd, pumpkin, okra, bitter gourd are cooked until they are soft and then mixed with beaten yogurt. The dish is seasoned with mustard seeds, curry leaves, green chillies, and sometimes ginger. Kichadi usually has a slightly thicker consistency due to the use of mashed or grated vegetables. Kichadi has a creamy texture with a tangy taste from the yogurt and a mild spiciness from the added seasoning. Unlike Pachadi, Kichadi does not have the sweetness of fruits, and its focus is more on the combination of the cooling yogurt and the gentle heat from the spices.

For more Kichadi/Pachadi recipes, explore our collection here... 

Discover the culinary magic of Vendakka Kichadi, a cherished Kerala delight

Vendakka Kichadi: A Creamy Confluence of Flavours:

    Vendakka Kichadi, a culinary gem of Kerala, exemplifies the region's culinary prowess through its perfect amalgamation of ingredients. "Kichadi," a term in the Kerala gastronomic vocabulary, signifies a yoghurt-based preparation enriched with an assortment of flavours. Our voyage commences with Vendakka, locally known as Okra or Lady's Finger, which takes centre stage in this Kichadi.

    Vendakka Kichadi is more than just a dish; it's an ode to the delicate balance of flavours that defines Kerala's cuisine. Contrary to the sweet-tangy symphony of Pachadi, Kichadi embraces a creamy, milder profile. The velvety amalgamation of yogurt and coconut provides a harmonious backdrop for the earthy richness of Okra. The absence of sweetness and the creamier texture contribute to Kichadi's unique identity.

 

Discover a plethora of Onam Sadhya Delicacies...

 

For more Okra Recipes, click here... 

 "Vendakka/Okra Kichadi: A Creamy Ode to Kerala's Culinary Delights"

Discover the culinary magic of Vendakka Kichadi, a cherished Kerala delight

Ingredients:

For Vendakka Kichadi:

• 1 tablespoon Coconut Oil
  
• 1/2 teaspoon Mustard Seeds 
• 1 Dry Red Chilli
• A sprig of Curry Leaves
• 1 cup Okra (Vendakka) cut into slices
• 1 cup Yogurt (Curd) 
• Salt to taste
• A pinch of Sugar (Optional)
  

To Grind:

• 1/2 cup grated Coconut
• 1/2 teaspoon Yellow/Black Mustard Seeds
• 2-3 Green Chillies  
• A small piece of Ginger
  

Method:

• Wash and slice the Okra into thin rounds.
• Grind coconut, mustard seeds, green chillies, ginger, and a few curry leaves into a fine paste.
• Mix the coconut paste with yogurt and add salt.
• In a pan, heat coconut oil and splutter mustard seeds, dry red chilli, and curry leaves.
• Add sliced okra and sauté until they are tender and stickiness is removed.
  
• Then add it to the yogurt-coconut mixture. Cook this on a very low flame for a few minutes or until the raw flavour of the coconut dissipates.
  
• Adjust the salt and add a pinch of sugar.
  
• Mix well and serve.

Discover the culinary magic of Vendakka Kichadi, a cherished Kerala delight

 Notes:

• Opt for tender, young okra for the best texture and flavour.
• Adjust the number of green chillies according to your spice preference.
• The coconut paste lends a velvety base to the Kichadi, enhancing its creaminess.
• Allow the sautéed okra to cool slightly before adding it to the yogurt-coconut mixture to prevent curdling.
• For an authentic touch, use homemade curd and freshly grated coconut.
• The tempering of mustard seeds, red chillies, and curry leaves adds a delightful crunch and flavour.
• Serve Vendakka Kichadi as a cooling side dish alongside rice or as a refreshing accompaniment to a South Indian meal.
• With its creamy texture and harmonious flavours, Vendakka Kichadi emerges as a quintessential addition to the grandeur of Onam Sadhya, enriching the festive feast with its authentic Kerala essence.

     In the intricate tapestry of Kerala's culinary panorama, Vendakka Kichadi stands as a testimony to the region's culinary mastery. Its creamy texture, interwoven with the verdant notes of Okra, invites both connoisseurs and novices to relish its essence. As you take each spoonful, you're not just savouring a recipe; you're immersing yourself in Kerala's cultural legacy, a legacy where culinary artistry is celebrated in every bite. So, step into the world of Vendakka Kichadi, where tradition and modernity harmonize in a symphony of flavours.

 

    This isn't just any recipe; it's a plateful of Memories and Flavour Infusion.  Every spoonful of this pachadi takes me back to my summer visits to my dad's hometown. Our family temple's Vela (Pooram) festival was a special time, filled with joy and flavour.  My Salguna Velliamma, a culinary magician along with delicacies like Unniyappam, Payasam and Erachi curry, would craft this pachadi with a twist – one day with fiery dry chillies and the next with the cool essence of green chillies, to appease my little demanding tongue.

"Palakkad Style Raw Mango Pachadi – A Taste of Memories and Tradition"

    I can almost taste the memories as if they were mango slices themselves. Velliamma's love and care were not just limited to the kitchen; she stitched me a brief in a jiffy when I lost one during our evening swims at the nearby pond. That white brief with small black dots is etched in my heart forever.

    As I lovingly recreate the Raw Mango Pachadi, I find that much like the ingredients melding into a harmonious paste, the threads of my treasured memories entwine seamlessly. The fragrance of ripe mangoes, the gentle embrace of the summer sun, the echoes of laughter during temple festivities, leisurely evening strolls accompanied by heart warming conversations & small girl-things with Kunjatta chechi – all these fragments of time unfurl before me like scenes in a vivid play, allowing me to relive those cherished moments once again. Though my dear Salguna Velliamma has left this world, her legacy remains vividly alive through the tantalizing taste and delightful flavours of this dish.

Explore further Kerala Sadhya Recipes here...

 

 

Discover more Culinary Treasures from God's Own Country here...

 

"Tangy Time Travel: Palakkad Style Raw Mango Pachadi"

"Palakkad Style Raw Mango Pachadi – A Taste of Memories and Tradition"

Ingredients:

For Manga Pachadi:

• 1 Raw mango (tart and green) diced
• 1/2 Cup Grated Coconut 
• 1 teaspoon Yellow/Black Mustard Seeds
• 2-3 Dry Red Chillies (adjust to taste)
• Salt to taste
• 2–3 Tablespoons of Curd/Yogurt
• A small marble-sized ball of Tamarind pulp (optional)

For Tempering:

• 1 tablespoon Coconut Oil
• 1/2 Teaspoon Mustard Seeds
• 1-2 Dry Red Chillies
• A sprig of Curry Leaves

 

Method:

For Manga Pachadi: 

• Heat a teaspoon of oil and roast the dry chillies on a very low flame, until they fluff up.
• In a blender, combine diced raw mangoes, grated coconut, yellow mustard seeds, dry red chillies, salt, and curd. For an extra tangy kick, you can add tamarind pulp too.
• Blend the mixture into a smooth paste, adjusting the consistency with a splash of water if needed.
  

For Tempering:

• Heat a tablespoon of coconut oil in a pan. 
• Add mustard seeds and let them splutter. Toss in dry red chillies and curry leaves, letting their aroma wafting in the air. 
• Pour the Manga Pachadi into this sizzling symphony, infusing it with a burst of flavour & cook this on a very low flame for a few minutes.  Switch off the flame.
  

"Palakkad Style Raw Mango Pachadi – A Taste of Memories and Tradition"

 

Notes:

• Choosing Raw Mangoes: Opt for green and tart raw mangoes for an authentic Palakkad-style taste. The sourness of the mangoes is essential to balance the flavours.
• Adjusting Heat Level: The number of dry red chillies can be adjusted according to your spice tolerance.  For a milder version, reduce the number of chillies or remove the seeds before blending.
• Variations in Chillies: Experiment with both dry red chillies and fresh green chillies for variations in heat and colour.  This adds a playful twist to the pachadi, just like my cherished memories.
• Tamarind Tanginess: Adding a small marble-sized ball of tamarind pulp enhances the tanginess of the pachadi.  This can be omitted if you prefer a purer mango flavour.
• Blending Consistency:While blending the main paste, aim for a smooth yet slightly coarse texture.  Add a little water/curd as needed to achieve the desired consistency.
• Coconut Creaminess: The grated coconut adds creaminess and body to the pachadi.  Ensure the coconut is fresh and finely grated for the best results.
• Tempering Aromatics: Coconut oil is traditional for tempering, but you can use any cooking oil you prefer.  The tempering of mustard seeds, red chillies, and curry leaves infuses the dish with aroma and flavour.
• Serving Suggestions: Raw Mango Pachadi is a versatile side dish, which can be served as one dish in Kerala Sadhya.  And it pairs well with rice, kanji (rice porridge), paal kanji etc., It adds a burst of tanginess to your meal and complements well.  When it comes to my personal preference, a plate of piping hot rice paired with this Manga Pachadi is a temptation I simply can't resist. I find myself indulging in an extra serving without a hint of guilt – that's how deep my affection for this dish runs.
• Preserving and Storage: Store any leftover pachadi in an airtight container in the refrigerator.  The flavours tend to meld and intensify after a day, making it even more delicious. Use it within 2–3 days.
  

 

    And there you have it – Palakkad Style Raw Mango Pachadi that's not just a recipe, but a time machine to treasured moments. As I take each bite, I'm transported to the temple festivities, the cool pond swims, and the love-filled culinary adventures with my dear Velliamma. So, join me in the kitchen, and let's whip up a dish that's brimming with flavours and stories.

    That's a wrap for today, my fellow food adventurers. Until next time, keep cooking, keep smiling, and keep relishing the Essence of Life through Food!

CHAKKA AVIYAL - JACK FRUIT AVIYAL

     "Summer proclaims its arrival with a Midas touch" - Bunches of Golden Shower Flowers drooping out from the trees - Kani Konna Poo.  Shredding the beauty and bounty announcing the arrival of New Year in South India.  Vishu - Malayalam New Year & I have loads of memories celebrating this festival as 'Vishu' at home.  Vishu is round the corner and many of us have already been thinking what could be prepared for the special day's Sadhya spread out - Vishu Sadhya.

    When the Summer hits, the seasonal fruits like Chakka & Manga(jack fruit & Mango) could be found in abundance in the households.  A Kerala backyard would surely have a Jackfruit & a Mango Tree by default, and it is the season when the produce finds its peak.  Even the market would be loaded with Jack fruit & Mangoes.  Vishu which comes during the Season and a Vishu Sadhya would mostly showcase dishes with Raw or Ripe Jack Fruit & Mangoes.  Dishes like Mango Pachadi, Mambazha Pulissery, Manga Curry, Chakka Aviyal, Mambazha Pradhaman or Chakka Pradhaman would be cooked for Vishu Sadhya when Mangoes and Jack fruits are in season.  So, why not try out a dish with the seasonal produce for this year's, Vishu Sadhya?

    In a long list of side dishes served in a Sadhya, 'Aviyal'  takes a special place. It is a wonderful combination of cooked Vegetables in a Coconut-Curd (Yogurt) Mix, mildly spiced and seasoned to perfection.  Mostly local Vegetable are used to while preparing Aviyal. Here comes, a dish with a twist to the traditional Aviyal - Chakka Aviyal.  Chakka Aviyal is one of the most traditional methods of cooking Raw Jackfruits along with Jack fruit Seeds & Mangoes.  It is normally prepared with Raw Jack fruit & Mangoes.  Though the seeds from Raw Jackfruit are added, the Seeds from Ripe Jackfruit tastes great in this Chakka Aviyal adding an overall texture to the dish.  

CHAKKA AVIYAL - JACK FRUIT AVIYAL

    Raw/unripe Jackfruits have a neutral flavour and more or less it tastes like a root. You can add it to a variety of dishes, such as curries, Chakka Aviyal, Stir-fries or prepare Chips(Chakka Chips) etc.,   The idea of cutting into a massive, thick-skinned rind is quite intimidating. And if you have no experience doing such chores like me, then it is absolutely a feat which needs some help.   Jackfruit is green when unripe, with soft and not so-yellow interior.  Choose a Jackfruit which is Raw but not very tender and immature for Chakka/Jackfruit Aviyal.  It should have Fruit Pods and the seeds should be soft too. 

For more  SADHYA Recipes, click here...

Cuisine - Kerala (South India)
Course - Side Dish
Spice Level - Low - Moderate
Difficulty - Easy
Serves - 4
Author - SM 

 

Preparation Time - 15 - 20 Minutes
Cooking Time - 20 - 30 Minutes

For more recipes from GODS OWN COUNTRY - KERALA  click here...

HOW TO MAKE CHAKKA AVIYAL - JACK FRUIT AVIYAL - VISHU SADHYA SPECIAL

CHAKKA AVIYAL - JACK FRUIT AVIYAL

INGREDIENTS :

For Chakka Aviyal:

Unripe/Raw Jackfruit - 2 Cups
Jack Fruit Seeds - 1 Cup
Raw Mango - 1/2 Cup
Turmeric Powder - ½ Teaspoon
Water - 1/4 Cup
Salt - To Taste 
Sugar - a Pinch 

To Grind :

Green Chillies - 4–5 Nos.
Curry Leaves - 1 Sprig
Coconut - 1 Cup
Coconut Oil - 1 Teaspoon

For Final Seasoning:

Curd - 1/2 Cup
Coconut Oil - 1 Tablespoons
Curry Leaves - 2 Sprigs

METHOD:

To Clean & Cut the Raw Jack Fruit:

• Cut open the unripe/raw Jackfruit, remove the centre core(which has latex).
• Cut through the rags and remove the Fruit Pods along with the Seeds.
• Can use few soft rags sticking on to the fruit pods for cooking.
• Cut open the Fruit Pods and remove the seeds from the pods, discard the soft seed shells, then clean & peel the Jackfruit Seeds.
• Chop the Fruit Pods and the soft Seeds & keep them aside.
  

To Clean & Cut the Jack Fruit Seeds:

• Use a handful of Jack fruit seeds from fully ripe Jackfruit pods.
  
• Peel off the white shell from the Jackfruit Seeds.
• Soak the Jackfruit Seeds in Water for at least 3–4 hours or overnight.
• Scrape out the brown skin from the Seeds (Soaking helps you to scrape out the skin easily)
• Cut the Seeds into small pieces, wash and keep it aside.
  

For Chakka Aviyal: 

CHAKKA AVIYAL - JACK FRUIT AVIYAL

• Cook the chopped Jackfruit Pods, soft jack fruit seeds & Jack fruit seeds (from Ripe Jack fruit) in 1/2 a Cup of Water along with Turmeric Powder and a dash of Salt. 
• Alternatively, can cook the above ingredients in a Pressure cooker for a Whistle or two.
• Cover the pan & cook the ingredients on a medium-low flame, stirring occasionally.
• Once the Jackfruit Pods and Jack fruit Seeds turn soft and tender, switch off the flame.
• Now add chopped Raw Mangoes and cook this on a low flame until the mangoes turn soft & cooked. 
• Meanwhile, heat 1 Teaspoon of Coconut Oil in a pan, add slit Green Chillies and sauté in a very low flame for few seconds.
• Immediately add Grated Coconuts, Curry leaves and give a quick stir.
• Fry this on a very low flame for about a minute.
• Grind this coarsely and keep it aside.
• Add the coarsely ground Coconut Mix and mix well.
• Leave this on a low flame for a few minutes, or until the raw flavour goes.
• Pour in the Curd and give a quick stir.
  
• Add a pinch of Sugar and mix well.
  
• Simmer the mix for about 2–3 minutes, or until it turns semi-dry.
• Finally, finish off the dish with a drizzle of Coconut Oil and garnish it with Curry Leaves.
• Chakka Aviyal goes well with Kerala Rose Matta Rice or steamed Rice. 
• Aviyal is one must-have dish when it comes to a Kerala Sadhya/Banquet.
  

NOTES :

• Do not overcook the ingredients for this Aviyal.
• I have used Raw Jack fruit, soft jackfruit seeds, Jack fruit seeds from ripe Jack fruits and Raw Mangoes in this Chakka Aviyal.  
• Can also add Nendhra Kaya (Raw Nendhra Banana), Vellirikka(Yellow Cucumber), Drumsticks et., into this Aviyal.  Some even add a few pods of Ripe Jack Fruits into this Aviyal, which gives a slight sweetness to the dish.
  
• Adjust the amount of Raw Mangoes to suit your preference of tanginess.
  
• Do not over-fry the Coconut, the idea is to just give a quick stir in Coconut Oil, which would enhance the overall flavour of the dish and also removes the raw flavour from Green chillies and Coconuts. This is how my Mom does it.
• Chakka Aviyal is a semi-dry dish.  Adjust the consistency accordingly.
• Adding Sugar helps to balance the overall taste of this dish, but it is truly optional.
• Fresh Coconut Oil & Curry Leaves gives an authentic taste to Aviyal, can use any oil of your choice.

SOYA CHUNKS BIRIYANI - MEAL MAKER BIRIYANI

MALAYSIAN STYLE OKRA STIR-FRY

    Okra/ Lady's finger or Bhindi/Vendakka is one vegetable which is commonly liked at home, and it is one default vegetable in my refrigerator. We can cook Okras in several ways. Cooking Okra/Lady's Finger is slightly tricky.  The reason is the slimy nature of Okra. In my opinion, Okra shouldn't be overcooked & shouldn't be slimy and for me, it should retain its green colour. So, I cook Okra briefly on a medium-high flame to retain its crunchiness, colour and nutrition. This vegetable when perfectly cooked turns out to be so tasty, crunchy and retains the nutritional value. It has amazing Health Benefits too.

• Okra/Lady's Finger is rich in Iron, Folic Acid & Vitamin B6
• Okra is rich in many nutrients and particularly high in vitamins C and K. 
• Okra provides a Protein called Lectin, a nutrient that is believed to prevent Cancer.
• Okra is rich in antioxidants
• Okra also helps to control the Blood Sugar Level.
  

OKRA/LADY'S FINGER

     This is a simple stir-fry recipe made with Okra/Lady's finger & we can find this kind of recipe served in most of Malaysian Mamak Shops.  Through the day and for dinner the restaurant converts the same stir-fry, adding any left-over Okra along with Cabbage or Long Beans. The combinations taste as good too. A quick stir-fry with very few ingredients, and it can be cooked within 15 minutes. Above all, it is my personal favourite as it goes hand-in-hand with both Roti & Rice.  Serve it along steaming hot Rice or along with Warm Chapati or Paratha and Dhal for a complete meal.


For more Recipes with OKRA/LADY'S FINGER, Click here...

Cuisine - Malaysian
Course - Side Dish
Spice Level - Medium - High
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 15 - 20 Minutes

For more Recipes from MALAYSIAN CUISINE, Click here...

HOW TO COOK MALAYSIAN STYLE OKRA STIR-FRY

MALAYSIAN STYLE OKRA STIR-FRY

 

INGREDIENTS:

Okra/Lady's finger - 500 Grams
Oil - 2 -3 Tablespoon
Mustard Seeds - 1/2 Teaspoon
Cumin Seeds - 1/4 Teaspoon
Onion - 1/2 No.
Garlic - 3 Cloves
Fresh Red Chillies(Bird's-eye Chillies) - 2 Nos.
Turmeric Powder - 1/2 Teaspoon
Salt - To Taste
Sugar - 1/4 Teaspoon

METHOD:

• Wash and clean the Okra / Lady's finger. Pat dry and allow it to dry on a kitchen towel.
• Trim off the corners and slice them into thin pieces.
  
• Heat Oil in a Pan, splutter Mustard Seeds followed by Cumin Seeds.
• Immediately add thinly sliced Onions, finely chopped Garlic & Red Chillies(Bird's-eye Chillies).
• Sauté it until Onions turn translucent. 
• Add chopped Okras along with a dash of Salt and give a quick stir.
• Now add Turmeric Powder & give a quick stir.
• Sauté the Okra on a high flame until the vegetable is cooked and the stickiness of the vegetable is totally removed.
• Adjust the amount of Salt & add a pinch of Sugar and give a quick stir.
• Switch off the flame.
• Leave the okra stir-fry on the pan, as such for about 2-3 minutes. 
  
• Dish out & Serve Okra Stir fry hot with Chapati or Paratha or Rice.

For more SIDE DISHES FOR CHAPATI/ROTI, Click here... 

NOTES:

________________________________________________________________________________

TRIVIA: A SIMPLE NOTE

How to perfectly Cook Okras - To avoid slimy Okra/Lady's Finger:

     When you frequently cook Okras, you would obviously be aware of the problem behind getting perfectly cooked Okra and getting rid of the sliminess from the vegetable.  I have given a simple trick behind getting rid of the Sliminess and at the same time retaining the Colour and texture.  This is the usual method I follow while cooking Okras at home. Any recipe as a matter of fact, whether it is Okra/Bhindi Fry, Bhindi Masala, Stir-fried Okra, Okra/Vendakka Thoran, Kurkuri Bhindi, Bendi Sambal and even while adding the vegetable in Sambar or Vendakka Puli or any other curry. I follow this method.

• Wash and pat dry the Okra with a clean Kitchen Towel.
• Leave the Okras on a Paper Towel/ dry Kitchen Towel in a single layer.
• Let the vegetable dry for some time. The idea is to get rid of any moisture in the vegetable.
• Before chopping, it make sure to wipe it dry with a Paper towel/Kitchen Towel.
• Fry the Okra in a bit of Oil with a dash of Salt on a medium-high flame.
• Cook briefly around 5-7 minutes, if you prefer a crunchy texture.
• Cooking briefly on a medium-high flame helps to retain the texture and the green colour in the vegetable.
• My trick for perfectly cooked Okra is to cook the Vegetable on a HIGH HEAT BRIEFLY.
• While Stir Frying or for Poriyals/Thoran, avoid crowding your pan or frying-pan, as this will reduce the heat and cause the sliminess.
• Adding Salt to Okras at the initial stage while cooking also helps in getting rid of the sliminess quickly.
• Cooking the vegetable along with acidic based ingredients also reduces the sliminess.
• Sauté Okra/Lady's Finger briefly in oil before adding it into Curries like Sambar, Puli Kozhambu, Pachadi etc.,
• Can also simply slice and roast okra in an oven.
• If you feel the Okra is still slimy, switch off the flame and leave it in the pan for a few minutes.
• This helps to reduce the sliminess.
• If you like Okras well-cooked go with your cooking instincts. Cook for a bit of longer time.

 

 

PINEAPPLE PACHADI - KERALA STYLE

    Pachadi/Kichadi is a must-have item in the long list of side dishes served in a Kerala Sadhya or in a Vazhaiyilai Virundhu. A mixture of Raw vegetable or a fruit in Curd/Yogurt base, mildly seasoned to enhance the flavours.  Pineapple Pachadi is a simple, easy to cook recipe which can be prepared within minutes.  In this recipe, Pineapples are cooked along with Coconut Paste & Curd and tempered with mild spices. This is a quick recipe and can be added up into your long list of Sadhya Dishes.

    Pineapple Pachadi is a typical Kerala Dish, prepared with fresh or canned Pineapples.  It's best to use fresh pineapples, as they impart a wonderful flavour & the needed essence into this dish.  If you cannot get hold of fresh Pineapples, canned ones work best too.  Canned pineapples tend to get softer when cooked, so cook Canned pineapple briefly.

    When it comes to a Kerala Sadhya, Kichadi/Pachadi is a must-have item in the long list of dishes served in an elaborate Banquet or the so-called Sadhya.  Pineapple Pachadi or Kaithachakka Pachadi has taken a special place in Kerala Sadhya due to its mild sweet nature, it naturally imparts into the dish.  Overall, a Kerala Sadhya is served with dishes prepared to balance all taste notes & keeps in mind the ability to digest the food after an elaborate meal.  Not to spare this dish for a Sadhya alone, when you are in the mood for something tantalizing, this Pineapple Pachadi is sure to appease your taste buds.  For a simple Lunch Menu serve this Pineapple Pachadi with Rice.   


For more recipes for SADHYA, click here...

Cuisine - Kerala(South India)
Course - Side dish
Spice Level - Low
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 10-15 Minutes


For more Recipes FROM GODS OWN COUNTRY - KERALA, click here...

HOW TO MAKE PINEAPPLE PACHADI - KERALA STYLE

PINEAPPLE PACHADI - KERALA STYLE

INGREDIENTS:

For Pineapple Pachadi:

Pineapple - 11/2 Cups
Turmeric Powder - 1/4 Tspn
Salt - To Taste
Sugar - a Pinch
Thick Curd - 3/4 Cup  

To Grind:

Coconut - 1/4 Cup
Green Chillies - 1 Nos.  
Mustard Seeds - 1/4 Tspn

To Temper :

Coconut Oil - 1 Tbspn
Mustard Seeds - 1/2 Tspn
Fenugreek Seeds - 1/8 Tspn
Dry Red Chillies - 1 No.
Curry leaves - 2 Sprigs


For more PACHADI/KICHADI RECIPES, Click here...

 

METHOD:

• Cut Pineapple into small cubes.
  
• Cook the cubed Pineapples along with Turmeric & a dash of Salt until soft.
• Meanwhile, grind the ingredients mentioned under "To Grind" into a fine paste.
• Pour the ground Coconut paste to the cooked Pineapples and give a quick stir.
• Cook this on a low flame until the raw flavour goes.
• Whisk the Curd and pour it to the above.
• Cook this on a very low flame for a few minutes stirring continuously.
• Otherwise, the curd may curdle making the Pachadi watery.
• Adjust the Salt and add a Pinch of Sugar and mix well.
• Switch off the flame.
• Heat Coconut Oil in a separate pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves.
• Pour the tempering over the Pineapple Pachadi and mix well.
• Serve Pineapple Pachadi with rice or serve it as one of the side dishes for Kerala Sadhya/Vazhaiyilai Virundhu.
  

NOTES:

• I have used Yellow Mustard Seeds while grinding the Coconut Paste.
• Adding Fenugreek is totally optional.
• Once you add Curd make sure to cook the Pachadi on a very low flame for a few minutes stirring continuously.
• Otherwise, the curd may curdle making the Pachadi watery.
• Even if you are reheating the Pachadi, reheat it on a low flame, stirring it all the while.
• Can use any cooking oil for tempering. But Coconut Oil gives an authentic flavour to the dish.
  
• Pour the tempering over the Pineapple Pachadi. 

 

ANDHRA SPICY CHICKEN FRY - KODI VEPPUDU

        Andhra is known for its spicy cuisine. Being the homeland of spicy variety of Chillies from Guntur, Kurnool, Khammam, Warrangal & Hindpur. No wonder Andhra Chillies, should I say Telangana Chillies too?!!! Well, the Chillies play a major role in Andhra Cuisine, ha, again Telangana Cuisine too. Their own Avakaya & Pandu Mirapakaya Pachadi all tastes so great because of the variety of native Chillies. See what recipes have influenced me from Andhra/Telangana Cuisine - Again Pickles.  
 

    My husband who used to travel to Hindpur for a project always comes up with his anecdotes that Andhra food is so tasty & spicy and finishes off his statement with a quote written in Hindpur Super Spinning Mill Canteen - "It takes days to make a food but minutes to waste it." Well, these two points always left a strong reminiscence in my mind.
  

        This recipe was inspired by an Instagram post, posted by Sireesha Kanteti. The Chicken looked too good that I couldn't resist asking for the recipe. Thanks, Sireesha for the recipe and also for the detailed explanation. 

ANDHRA SPICY CHICKEN FRY - KODI VEPPUDU

     And here I go with it one of my first attempt with an authentic Andhra Spicy Chicken Fry alias Kodi Veppudu. Anything in the name of Spicy is loved at home and I know this Kodi Veppudu falls too much into the genre that I wanted to very badly give a try. And as expected, this recipe was liked by all at home and & my husband loved it along with Rasam. This is one Andhra/Telangana Recipe I have tried all-new, next to my all-time favourite Avakkai Mango Pickle. 

    Well, coming back to Kodi Veppudu or the delicious Spicy Andhra Chicken Fry, it is an absolute treat for spice lovers. This recipe comes with a unique heat & taste and needless to say that it is delicious. But alas, I should also mention that I had no luck using the authentic Chillies from Andhra for the recipe. Even with locally available Chillies(the Thai Ones) the recipe did total justice and imagine if it was prepared with Andhra Chillies, it is sure to take the recipe to the next level. 

Cuisine - Andhra/Telangana(South India)
Course - Side Dish
Spice Level - Medium - High
Difficulty - Medium
Serves - 3-4
Author - SM

Preparation Time - 15 -20 Minutes
Marination Time - 20-30 Minutes/Overnight
Cooking Time - 30-45 Minutes

HOW TO MAKE KODI VEPPUDU

ANDHRA SPICY CHICKEN FRY

ANDHRA SPICY CHICKEN FRY - KODI VEPPUDU

INGREDIENTS:

To Marinate & cook the Chicken:

Chicken - 500 Gms
Lemon Juice - 1 Tbspn
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Ginger Garlic Paste - 1 Tbspn
Salt - To Taste
Oil - 2 Tbspn
Onions - 2 Nos.
 

For Andhra Spicy Chicken Fry - Kodi Veppudu:

Cinnamon - 1" Stick
Clove - 4 Nos.
Cardamom - 2 Pods
Ginger Garlic Paste - 2 Tbspn
Curry Leaves - a handful
Cashew Nuts - 20 Nos.(Optional)
Green Chillies - 6-7 Nos.
Garam Masala Powder - 1 Tspn
 

For Garnishing:

Coriander leaves - a handful
 
 

METHOD:

To Marinate & cook the Chicken:

• Clean, wash and cut the chicken into medium-sized pieces.
• Allow the chicken pieces to drain in a colander for a few minutes.
• Then, marinate the Chicken with Salt, Turmeric Powder, Red Chilli Powder, Ginger Garlic Paste & Lemon Juice for about an hour.  
• If time permits keep it marinated overnight.
• Once marinated add finely chopped Onions to the Chicken along with a drizzle of Oil.
• Then, cover & cook the marinated chicken along with Onions until the Chicken turns soft & cooked.
• Stir occasionally while cooking the Chicken.
• Remove the lid and cook until the consistency of the Curry turns into a thick gravy.
• Adjust the salt.

 

For Andhra Spicy Chicken Fry - Kodi Veppudu:

• Meanwhile, in another pan, heat oil, splutter Cinnamon sticks, Cloves & Cardamom on a very low flame.
• Immediately add Cashewnuts and fry until it turns into golden yellow.
• Now, add the remaining 2 Tablespoons of Ginger Garlic Paste along with a handful of Curry Leaves and saute until the raw flavour goes & oil separates from the mix
• Add the cooked chicken along with the gravy to the above.
• Add Green Chillies slit into two and give a quick stir.
• Fry the Chicken on a medium-low flame until all the masala is well coated to the chicken pieces.
• Gently stir at intervals and fry until the chicken pieces turn brown & roasted.
• Now, sprinkle some Garam Masala and fry again on a very low flame for a few more minutes.
• Switch off the flame and garnish Kodi Veppudu with finely chopped Coriander leaves.
• Serve spicy Andhra Chicken Fry hot with steaming hot Rice.
• I love to eat this Kodi Veppudu with Rice & Rasam.

NOTES:

• This is a spicy Curry as the name suggests. But adjust the amount of spices to suit your spice level.
• Roast the Chicken on a very low flame until it crowns & gets roasted well.
• Marinating the chicken for a long time yields soft, juicy & succulent meat pieces.