VENDAKKA KITCHADI / OKRA KICHADI

This a traditional dish made in kerala during weddings, festivals .Some dishes are must during a sadya..one among that is kichadi and pachadi...There is always a confusion between kitchadi and pachadi...i used to make this with bitter gourd and ladys finger...Normally kitchadi is little bit sour dish due to adding curd or yoghurt and pachadi is little bit sweet..In traditional way of cooking turmeric pwd is not added..but i have added that in my dish..so turmeric is optional

Ingredients:

Lady's Finger / Okra	1/2 kg
Coconut grated	1 cup
Mustard seeds	1 tsp
Green Chillies	2 nos
Turmeric pwd	1/4 tsp ( optional )
Salt	to taste
Oil	1 tblsp
Curd / Yoghurt	1tsp

 

For Tadka

Oil	1 tsp
Red chillies	2 nos
Curry leaves	1 stem
Mustard Seeds	1/2 tsp

 

Method:

• Cut the lady's finger in small rounds.
  

•  Heat oil in a kadai or non stick pan, add the lady,s fingers into it and saute until it becomes brown and crispy .                                                                                                                                                                                                                                
                     
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•     Mean while, grate the coconut and make a paste of coconut, and mustard seeds in a mixer ,Once its grounded, add the green chillies and give light turn with the blender.This is to smash the green chillies

 

•  Whip the curd using a blender

• When the lady,s finger is done, add the coconut paste and salt to it and add enough  water to make it desired consistency ( let it be little bit thick , bcoz we are adding curd also )

• Give it a boil
• Now add the whipped curd and when it starts to heat up,switch off the flame.

• In a tadka pan, heat the oil, add the mustard, when it completely pops up, add the red chillies and curry leaves

• Transfer this tadka to the curry
  

• Vendakka Kichadi readyyy
  

NB:

• In traditionaly way of making , first tadka is done,then to it the lady's finger is added
• No turmeric is used

BOTTLE GOURD KOFTA / LAUKI KOFTA

Lauki is commonly known as churakka in kerala and kathirikka in kannada and surakai in Tamil .Other names are Calabash gourd, Doodhi, Giya,,etc.Its good for weight loss, hair, skin, digestion.As its rich in water content, have a cooling effect ,so good for summer seasons.We can substitute cucumber ( kumbalanga) with this in kerala recipe.Its rich of soluble and insoluble fibres so helps in digestion too....I made kofta with this ..here the recipe..

 

Ingredients:

For making kofta

1. Bottle Gourd ( grated ) : 1 cup
2. Besan / kadala mavu : 1 tblsp
3. Red chilli pwd : 1/2 tsp
4. Salt : to taste

For making gravy

1. Onion : 1 med
2. Tomatoes : 3 big
3. Ginger : a small piece
4. Garlic Pods : 4-5 nos
5. Green chillies : 3
6. Red chilli pwd : 1/2 tsp
7. Coriander pwd : 1 1/2 tsp
8. Garam Masalas : 1 tsp
9. Salt : to taste
10. Coriander (chopped) : 1 tblsp
11. Water : abt 2 cups 
12. Cashewnut : 4 nos ( optional )

Method:

• Wash and peel the skin of  lauki..( i took 10 -12 cms of lauki ).Then grate the it. Its not so tough to grate ..
  

• Soon after u grate it, just squeeze it with ur hands (just like we do to take coconut milk from coconut..no need to add water as lauki is resource of water)

• Take the water from it in a bowl and keep it aside..this we can add with the gravy
• In the lauki ,  add the besan, red chilli pwd and salt and mix well..NEVER ADD WATER.

• Make balls of it.

• Heat oil in a kadai / unniappam chatti ..( I used unniappam chatti bcoz it consumes less oil and easy to fry it up)
• Add the ball to it and in medium heat fry it .
  

 

• If in unni appam chatti. when one side gets cooked, flip it to other side 

• Place these koftas into a tissue paper to remove excess oil
  

• Now we can make the gravy ....
• In a blender add diced onion, garlic, ginger, green chillies, tomatoes, cashew and ground it into a smooth paste

 

• In a kadai, add little oil and when it heats up, add the grounded paste and saute it in medium flame

• When the paste reduces, and oil comes out of it, add the tumeric pwd, coriander pwd, red chilli pwd ,garam masala and salt and saute for 2 minutes
  

 

 

• When the masalas gets sauted well ,add abt 2 cups of water and add the strained gourd water to it

  

• Let it boil in slow flame for 10 - 12 minutes
• Then add the koftas and chopped coriander leaves and switch off the stove.....

• Lauki Kofta is ready