Ulli Kichadi – Fried onions in homemade curd

This post is part of SADYA VIBHAVANGAL – Learn to make the traditional Kerala Feast- An Artist’s Edible Palette !

Pachadi and Kichadi are the prominent ones in “thodu –curry” section, giving a colorful start to ‘the organic plate’. They are usually cooked with various vegetables in ground coconut and homemade curd base, giving a taste of freshness. I do not know the theoretical difference between pachadi and kichadi but based on my personal experience, as the princess daughter of the Queen of Arabian sea, pachadi is where vegetables are cooked in little water and then ground coconut flavored with pounded mustard seeds, is added and finished with home-made curd and seasoned with coconut oil and curry leaves where as Kichadi is vegetables fried in oil and then enhanced with a touch of fresh curd. If anyone out there knows the correct differentiation, please enlighten me.

My mother usually resorts to pavakka kichadi where bitter gourd is fried in oil and finished with a touch of curd. Since CJJ is quite fond of Ulli Kichadi, I usually go for this one whenever I prepare the traditional feast and this recipe is from my friend, R who introduced us to this dish in one of the Onam celebrations in Uncle Tom’s land.

Ingredients: - (Approx.)

• 1 cup big onion, minced
• 2-3 green chillies, minced
• 1 inch piece of ginger, minced
• Around ¼ cup oil to fry
• 1 ¼- 1 ½ cup curd
• Salt to taste

Directions:

• Heat oil in a shallow pan and fry the green chillies and ginger till it starts to brown and keep aside. Fry minced onion till it reaches golden brown and keep aside.
• Mildly beat the curd and add the fried onions, ginger and green chillies to the curd and blend well. Add salt if needed and serve.

Luv
Shn

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