This Katarikkai Kichadi is a traditional, very tasty and popular gravy for Idlies and Dosais in the Tirunelveli region.A slightly different version of this Kichadi is called as Kotsu by some people of other regions.This Kichadi is totally different from the Rava Kichadi.This is a favourite gravy for Idly and Dosai for the entire Saiva Vellala Community.This is also very nutritious with a lot of fibres.
This can also be prepared using Tomatoes and a combination of Peerkkankai ( Ridgegourd ) and Tomatoes.
Any variety of Brinjal, either violet or white can be used. People may wonder about white Brinjal as they are mostly grown and sold only in the southern districts of Tamil Nadu.Tasty white Brinjals are the speciality of our hometown, Sattur
along with the Kara Sevu and Vellari Pinju ( tender cucumbers ).
The long, green Brinjals can be the last choice.
To serve 4
Ingredients :
Medium size Brinjals 8
Moong Dhal 3 tbsp.
Grated coconut ( optional ) 2 tbsp.
Tomatoes 2
Onion 1
Green chillies 4
Red chillies 2
Oil, Mustard, Split Urad Dhal, Curry leaves, Hing, Salt
Method :
1. Soak the Moong Dhal for 15 mins. Cook the sliced Binjals,Tomatoes, Chillies and Moong
Dhal for just 3 or 4 whistles.
2.After the steam subsides,when the cooked vegetables are hot,add coconut and mash
everything together using a big cup shaped spoon,called Kuzhi Karandi in Tamil.Those
who have a wooden laddlle called Keerai Mathu, used for mashing Greens and Dhal can
use that.My mom is an expert in preparing this Kichad. My brothers and their children
are addicts of this kichadi of my mom who is very particular about using an earthern
ware (Mann Chatti ) and wooden laddle for mashing.
Those who do not have the time for mashing manually and wish the Kichadi to be like
Sambhar can mash them coarsely with the coconut using a hand blender or in the mixi
using the whipper button for 10 seconds.For this,switch off after 1 or 2 whistles, let
them cool and mash in the mixi.
3. Heat oil in a Tawa, add mustard, urad dhal, hing, curry leaves and broken chillies.Then
add the finely sliced onion and saute till they turn brown.Add the onions to the mashed
vegetables. Add salt and water to the required consistency and simmer for 2 to 3 mins.
The tasty Katharikkai Kichadi is ready.
Note :
Those who like the taste of Toor Dhal can use that instead off Moong Dhal.
If there is left over cooked plain Toor Dhal in the frigde , which is very common in the vegetarian families, that can also be used.If tomatoes are out of stock,little tamarind water can be added.
This can also be prepared using Tomatoes and a combination of Peerkkankai ( Ridgegourd ) and Tomatoes.
Any variety of Brinjal, either violet or white can be used. People may wonder about white Brinjal as they are mostly grown and sold only in the southern districts of Tamil Nadu.Tasty white Brinjals are the speciality of our hometown, Sattur
along with the Kara Sevu and Vellari Pinju ( tender cucumbers ).
The long, green Brinjals can be the last choice.
 |
Katharikkai Kichadi |
To serve 4
Ingredients :
Medium size Brinjals 8
Moong Dhal 3 tbsp.
Grated coconut ( optional ) 2 tbsp.
Tomatoes 2
Onion 1
Green chillies 4
Red chillies 2
Oil, Mustard, Split Urad Dhal, Curry leaves, Hing, Salt
Method :
1. Soak the Moong Dhal for 15 mins. Cook the sliced Binjals,Tomatoes, Chillies and Moong
Dhal for just 3 or 4 whistles.
2.After the steam subsides,when the cooked vegetables are hot,add coconut and mash
everything together using a big cup shaped spoon,called Kuzhi Karandi in Tamil.Those
who have a wooden laddlle called Keerai Mathu, used for mashing Greens and Dhal can
use that.My mom is an expert in preparing this Kichad. My brothers and their children
are addicts of this kichadi of my mom who is very particular about using an earthern
ware (Mann Chatti ) and wooden laddle for mashing.
Those who do not have the time for mashing manually and wish the Kichadi to be like
Sambhar can mash them coarsely with the coconut using a hand blender or in the mixi
using the whipper button for 10 seconds.For this,switch off after 1 or 2 whistles, let
them cool and mash in the mixi.
3. Heat oil in a Tawa, add mustard, urad dhal, hing, curry leaves and broken chillies.Then
add the finely sliced onion and saute till they turn brown.Add the onions to the mashed
vegetables. Add salt and water to the required consistency and simmer for 2 to 3 mins.
The tasty Katharikkai Kichadi is ready.
Note :
Those who like the taste of Toor Dhal can use that instead off Moong Dhal.
If there is left over cooked plain Toor Dhal in the frigde , which is very common in the vegetarian families, that can also be used.If tomatoes are out of stock,little tamarind water can be added.
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