Thayir Pachadi/ Khichadi (or the Raita) is an everyday dish made with vegetables like English cucumber, Indian yellow cucumber , tomatoes, beetroot, okra, and for festive occasions with fruit like pineapple , grapes , mangoes, etc. Now the Thayir Pachadi/ Khichadi is a very intrinsic part of a festive meal in Kerala, and with Onam around the corner (I’m talking about the situation 2 weeks back) I was trying to plan my festive menu. Cooking up more or less the same dishes every Onam can be boring and predictable so I like to change the menu a bit every year. This year I decided to experiment with the Thayir Pachadi/ Khichadi and the Payasam , which is a sweet preparation (and I will blog about next). Some time back I had come across a recipe for a Khichadi made with steam cooked limes from
Lakshmi Nair is a popular cookbook author in Kerala and her food show on television is very avidly followed by many, for both her traditional and other recipes. I was a bit hesitant to try out this recipe – I mean doesn’t the combination of sour Indian limes and yogurt sound a bit crazy?
However a couple of reviews of this recipe I found on the net seemed to suggest that this was a much loved preparation that had made it back to their tables more than once. That gave the courage to experiment on my unsuspecting family.
I wasn’t expecting much, but I must say I did like it. The sourness of the limes was quite balanced out by the salt, yogurt, coconut milk and the sugar. The only thing would be to use the thin-skinned ripe yellow coloured limes for this Thayir Pachadi/ Khichadi. The thick-skinned ones would leave an undertone of bitterness in the yogurt which is not very pleasant. Even when you are careful about picking out good limes, you might still end up with the occasional bitter tasting lime. Also make sure when you steam cook your limes, that they are cooked till soft.
Cherunaranga Kichadi (Limes in Seasoned Yogurt) (Adapted from )