Kichadi ( ml, കിച്ചടി) is another name for

Pachadi Pachadi ( te, పచ్చడి, kn, ಪಚಡಿ, ta, பச்சடி, ml, പച്ചടി) refers to a traditional South Indian fresh pickle served as a side dish. Broadly translated, it refers to food which has been pounded. In And ...

used in some parts of Kerala, for the sour variant of the dish. A sour dish made of

curd Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet or any edible acidic substance such as l ...

, ground cumin paste and either

cucumber Cucumber (''Cucumis sativus'') is a widely-cultivated creeping vine plant in the Cucurbitaceae family that bears usually cylindrical fruits, which are used as culinary vegetables. mustard seeds and curry leaves as garnish. Kichadi is often served as part of the Sadhya. It is somewhat similar to the

Raita Raita is a side dish in Indian cuisine made of dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, more seldom fruit, or in the case of boondi raita, with fried droplets of batter made from besan ( chickpea flour, ...

served in North India, with the difference being the seasoning with mustard and curry leaves. ''Kichadi is not to be confused with Khichdi''. The Kichadi forms a part of the Keralite feast known as Sadhya, which is quite popular during festivals such as

Onam Onam ( ) is an annual Indian harvest festival celebrated predominantly by the Hindus of Kerala. A major annual event for Keralites, it is the official festival of the state and includes a spectrum of cultural events. Onam commemorates Vamana ...

and

Vishu Vishu (Malayalam: വിഷു), the traditional Malayali New Year, is a Hindu festival celebrated in the Indian state of Kerala, Tulu Nadu region of Karnataka, and Mahe district. The festival marks the first day of Medam, the first month of ...

References

Kerala cuisine {{India-cuisine-stub

See also

References