Zucchini Kichadi - Zucchini in creamy coconut and yogurt sauce

Hey all..Hope u had a blissful weekend..The change in the season gave me a cold, hinting the winter is just a breath away.So there was nothing blog worthy happening in the kitchen for some time.I figured this is the time to clear up some things from my drafts. 

In picture :- Zucchini Kichadi

I made this Zucchini kichadi for our Ona sadya in August, with a giant Zucchini from my Aunts garden.We got it a week just before Onam and it was sooo big, almost the size of a pumpkin.(Hope i m not comparing apples to oranges). Thus my Onam sadya had a fair share of Zucchini , showing its presence in Avial, Sambar, Koottu Thoran and Kichadi; yet  we got to eat this fresh produce for many more days. Actually the Sadya this time was a straight from the garden affair, with produce from relatives' , friends' and our own small garden. I wanted to make a Vellarikka( Cucumber) Pachadi / Kichadi, but since i had this Zucchini, I decided to give it a try. It was mind blowing-ly delicious..

On a different note, people always get confused with Pachadi and kichadi. May be people call this with different names in different regions of Kerala . As far as i m concerned Pachadi is the combination of sauteed vegetable with Yogurt, seasoned with mustard seeds, shallots, chile and curry leaves; Where as in  Kichadi , besides the mentioned mix, it will have fine paste of coconut and crushed mustard seeds. If you guys have any thoughts on this, please lemme know..

In picture :- Zucchini Kichadi

Ingredients:-

Zucchini peeled and cubed - 1.5 cup

Green chiles slit lengthwise - 3-4 ( naduve keeriyathu)

Salt to taste 

Water - 1/4 cup

Grated coconut - 1/2 cup

Yogurt/Curd - 1 cup

Mustard seeds - 1/4 tsp 

Cumin seeds - 1/8 tsp

For seasoning 

Mustard seeds - 1/2 tsp

Dry red chile - 2-3 nos

Curry leaves

Oil

Method:-

Cook Cubed Zucchini with green chilies, salt and 1/4 cup water till its is tender and water is all absorbed.

Grind grated coconut with cumin seeds and mustard seeds to a very fine paste by adding a little curd. Mix this coconut paste to beaten curd . Combine the coconut mixture with the cooked Zucchini. 

Bring to boil and simmer for 2 minutes. Remove from fire before it boils or it will curdle.

Heat oil in a pan and add mustard seeds. When they pop up add curry leaves and dried red chiles and pour this over the curry. Serve warm

Notes :-

--For making Pachadi with the same, omit grated coconut and cumin seeds, but if you like you can add a pinch of  crushed mustard seeds.
--Do not add water while grinding coconut, add a little curd to get the right mix.
--Stir continuously while simmering the curry , and remove the pan from fire,  as soon as it is heated through so that it wont curdle, just like we do while making moru kachiyathu.
--The flavor of mustard seeds makes this dish unique , how ever,Some doesn't like the strong taste of  grinding mustard seeds with coconut , in that case crush the mustard seeds in a mortar and pestle and add to the curry.

In picture :- Zucchini Kichadi

Cheers

Sarah