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.
- 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/Nenthra Pazham). Try this EthaPazham Pachadi and you will fall in love with it.
- Ripe Plantain (Etha Pazham/Nenthra Pazham) – 1 big (chopped into medium pieces)
- Turmeric – 1/4 tsp
- Red Chilly Powder – 1/2 tsp
- Thick Curd/Yogurt – 1/2 cup (I used Plain Non Fat Yogurt)
- Salt – to taste
- Sugar – to taste (optional)
- Water – as required
- Grated Coconut – 1 Cup
- Green Chillies – 3 or 4
- Turmeric Powder – 1/4 tsp
- Cumin (Jeera) – 1/4 tsp
- Mustard Seeds – 1/2 to 1 tsp
- Finely Chopped Ginger pieces – 1 tsp
- Water – 1/2 cup
- Oil – 1 tbsp
- Mustard – 1/2 tsp
- Dry Red Chillies – 3 or 4
- Curry Leaves – A few
- Cook the plantain pieces in little water along with salt, 1/4 tsp turmeric powder and 1/2 tsp red chilly powder until soft. Mash the plantain pieces with a spatula. You can leave a few pieces as chunks.
- Grind coconut, green chillies, ginger, cumin, mustard seeds and turmeric along with 1/2 cup water to form a fine paste and keep aside.
- Blend yogurt along with 1/2 cup water until smooth. Keep aside.
- Add the coconut paste to the cooked plantain and mix gently. Allow it to cook for 4-5 minutes until it thickens. You can cook it for more time, if you want the Pacahdi to be very thick.
- Reduce flame to low and add beaten curd along with salt to taste. If you want the Pachadi to be more sweet, add a little sugar. Heat it for a few minutes and remove from stove top. Be careful not to boil the pachadi after adding curd.
- Heat oil in a pan and splutter mustard seeds. Saute dry red chillies and curry leaves for a minute.
- Pour the seasoning over the pachadi and mix gently.
- Do not use very sour Curd or Yogurt for this pachadi as there should be a perfect balance of sweetness and sourness.
- You can use Pineapple, Mango, Beetroot, Pumpkin or Papaya instead of Plantain.