Narathang Kichadi Recipes

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Narathang Kichadi is a traditional Kerala dish that is similar to Pachadi, typically made with ripe plantains (bananas) and yogurt. It’s a sweet and tangy dish that combines the flavors of ripe plantains with coconut, yogurt, and spices. Here’s the recipe:

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes

Ingredients:
  • 2 ripe plantains (bananas), peeled and chopped
  • 1 cup yogurt (curd)
  • 1/2 cup grated coconut
  • 1 green chili, chopped
  • 1/2 teaspoon mustard seeds
  • A pinch of asafoetida (hing)
  • A few curry leaves
  • Salt to taste
  • 1 teaspoon oil
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cumin seeds
  • 1 dry red chili, broken into pieces
  • A few cashew nuts (optional)
  • 1/4 teaspoon grated ginger
  • Coriander leaves for garnishing
Instructions:
  1. Prepare Plantains: Peel the ripe plantains and chop them into small pieces. You can use both raw and slightly ripe plantains for this dish.
  2. Cook Plantains: In a pan, heat oil over medium heat. Add chopped plantains and sauté for a few minutes until they are slightly soft and cooked.
  3. Prepare Coconut Paste: In a blender, grind grated coconut, green chili, and cumin seeds to a fine paste. You can add a little water if needed.
  4. Add Coconut Paste: Add the prepared coconut paste to the sautéed plantains and mix well.
  5. Add Yogurt: Beat the yogurt until smooth and add it to the pan. Mix well with the plantains and coconut paste.
  6. Add Turmeric and Salt: Add turmeric powder and salt to the mixture. Mix well.
  7. Tempering: In a separate small pan, heat a little oil. Add mustard seeds and let them splutter. Add asafoetida, dry red chili pieces, curry leaves, and grated ginger. Sauté for a minute.
  8. Add Tempering: Pour the tempered mixture over the plantain and yogurt mixture. Mix everything well.
  9. Garnish and Serve: Garnish the Narathang Kichadi with chopped coriander leaves.

Cook’s Tips:

  • You can adjust the sweetness of the dish by using ripe or slightly ripe plantains.
  • Adding cashew nuts in the tempering adds a nice crunch and flavor to the dish.
  • Adjust the quantity of yogurt based on your preference for the level of tanginess.

Enjoy: Serve Narathang Kichadi as a side dish with rice. Its unique combination of flavors and textures makes it a delightful addition to any Kerala meal.

I'm Mageswari, and as a content writer, I specialize in creating content for food blogs. I have always been passionate about food, from trying out new recipes to exploring different cuisines from around the world.

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