We are into April already. The weather in Pune is very hot. It is our first summer here. I had heard so much about the pleasant weather of Pune that this heat took me by surprise. The temperatures have been around 37 to 39 degrees for the past 15 to 20 days.
Today’s recipe is a very easy one, perfect for a hot sunny day. Also, thayir pachadi or Kichadi is a important part of any sadhya, so if you are planning to cook a sadya this Vishu, then u should include this. The Vellarikka kichadi is one of my favorites. The Velarikka used is Malabar Vellarikai, also known as Kani Vellari.
What you’ll need
- Malabar Vellarikai – 1 cup, peeled, deseeded and finely chopped
- Fresh Thick Curd/Yougurt – 1.5 cup
- Salt to taste
- Fresh Scraped Coconut – 1/3 cup
- Green Chillies – 1 or 2
- Mustard Seeds – 1/8th tsp
- Oil – 1 tsp
- Mustard Seeds – ½ tsp
- Curry Leaves – few
- In a vessel add the chopped Vellarika pieces with just enough water, (don’t add too much water), and salt and boil till the vellarika pieces are cooked. Takes about 8 to 10 minutes. Set aside to cool.
- Grind the coconut, green chillies and mustard seeds. You can add a little of the curds while grinding. Don’t add water.
- Beat the curds well add the ground mixture, and cooked vellarikai pieces and mix well. Check for salt and add accordingly.
- Heat a small frying pan with oil, temper with mustard seeds and curry leaves.
- Pour over the pachadi.