Kichadi and pachadi, these two names have always confused me. I used to wonder what the difference between the two is. Or are they both the same basically but named differently at different places?? I searched a lot about these two dishes and finally reached a conclusion. They are different yet similar.
In pachadi, we grind mustard along with grated coconut but in kichadi, we use mustard seeds only for seasoning. Simple right?? The preparation of the dishes are also as simple as that.. :)
We can prepare kichadi / pachadi using different vegetables. It is one of the dishes included under sadya (feast) menu. Usually kichadi or pachadi is prepared using curd. But when using raw mango, we need not use curd. But still if you insist, you may use curd but make sure that the curd is not sour at all.
- Mango (diced) : 2 medium
- Turmeric powder : 1/4 tspn
- Coconut : 1/2 cup
- Cumin seeds / jeerakam : 1/4 tspn
- Green chilly : 3
- Mustard seeds : 1/2 tspn
- Dry red chilly : 2
- Curry leaves : 2 sprigs
- Cook the mango pieces in a little water with salt and turmeric powder.
- Grind the ingredients listed under " to grind " in a mixer.
- Add the ground paste to the cooked mango and mix well.
- Keep the stove on a low flame.
- Heat another pan with oil. Add mustard seeds and let it splutter.
- Add dry red chillies and curry leaves.
- Pour it to the mango kichadi.
- Delicious manga (mango) kichadi is ready!!