Kichadi
Kichadi is a sour variant of pachadi used in the cuisine of Kerala.[1][2] A sour dish made of curd, ground cumin paste and either cucumber, ash gourd or white gourd, with sautéed mustard seeds and curry leaves as garnish. Kichadi is often served as part of the Sadhya.[3] It is somewhat similar to the raita served in North India, with the difference being the seasoning with mustard and curry leaves.[4]
Kichadi forms a part of the Keralite feast known as Sadhya and is popular during the festivals of Onam and Vishu.[5]
References
[edit]- ↑ "PM Modi can't live without 'khichdi' and 'poha'". PM Modi can't live without 'khichdi' and 'poha'. Retrieved 13 March 2026.
- ↑ Poojari, Devi (8 April 2024). "Key Differences Between Kichadi and Pachadi".
- ↑ "Here's looking at the delicious Onam Sadhya". The Times of India. 9 September 2019. Retrieved 13 March 2026.
- ↑ Rohatgi, Gauri. "How To Make South-Indian-Style Tomato Raita". NDTV Food. Retrieved 11 October 2022.
- ↑ Rai, J. Curry Cookbook – Keralan Cuisine – Jay Rai's Indian Kitchen: करी व्यंजनों. Springwood Media. pp. pt4-5. ISBN 978-1-4761-2308-0.