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Ethapazha pachadi / Plantain cooked in coconut jaggery gravy and Vendakka kichadi/Okra in yogurt gravy
 According to us, as people from southern Kerala, pachadi is curry made of jaggery and usually with fruits like mango, pineapple, ripe plantain and some time even tomato. It is a sweet curry which contains all 4 tastes like sour, sweet, spicy and salty. Whereas Kichadi is the curry in which we grind mustard seeds along with coconut and green chilies and usually made with okra, bitter gourd and cucumber. I don?t know how authentic is my interpretations. I used to eat like this, so from my eating experience I have drawn a conclusion like this. Pachadi and kichadi are important thodu curries (meaning taste only in small amount) in the sadya.  Amma used to make pachadi only during festivals. Kichadi was on our menu on a regular basis, and was also made during festivals. This vishu I made both dishes. I was supposed to buy fresh okra from the grocery store; however, I was upset with its high price for a moment and forgot to put it in my cart so left without okra. When I decide to make kichadi it was too late to go back to the store and had to be satisfied with frozen okra in my freezer. The dish came out tasty still I prefer fresh ones for this dish. For pachadi also the same story, pineapples are at times expensive. Also we had bought pineapple for last the two weeks and were almost getting bored with them. So those were out of question, so I decided to make with mango. When I cut the first mango it was not fully ripe, so they were also out the game. Now left with only choice, of my favorite ripe plantains. So I made pachadi with them. One thing about sadya menu is if you taste each dish, each should taste differently. Most of them are made grinding with simple ingredients, like coconut, cumin and green chilies. Some time ginger and mustard seeds. Here goes the recipe it is really easy sure try at least once. For me all dishes in sadya bring out nostalgic memories. For Ethapazham Pachadi What you need  Ripe Plantain/Ethapazham: 1 no Coconut grated : ¼ cup Cumin seeds: ½ teaspoon Green chili : 1 no Turmeric: 1/8 teaspoon Water: ¼ cup + 2 cup Yougurt: 1 tablespoon Jaggery: 1 teaspoon (Increase the amount if you want more sweetness) Oil : 1 tablespoon Salt: ¼ teaspoon Red chili: 1 no ( halves into two) How I made Wash and cut plantain into 4 pieces of 4 inch chunks. In a medium sauce pan boil 2 cups of water and add the plantain pieces and cook them with salt and turmeric powder for about 15 minutes or until well done. Switch off the flame and keep aside. Grind coconut, cumin seeds, green chili and yogurt with ¼ cup water into fine paste. And keep aside. Mash the cooked plantain using a potato masher or put in food processor and spin for a minute. I mashed thoroughly if you wish leave little bit chunks there. In a medium sauce pan add mashed plantain and ground coconut piece and jaggery and cook for about 2 minutes or until everything combined well. Do a taste test, if need add salt or spices. In a small pan heat oil and add mustard seeds and halved red chili, curry leaves if using. Switch off the flame once mustard seeds start spluttering and add this mixture over to cooked plantain coconut mixture. Enjoy warm with rice and curries. Preparation time: 25 minutes Yield: 4 serving Verdict: Tasty Will you make it again: I will for my feast. Vendakka kichadi/ Okra kichadi  Okra: 1 cup ( I used frozen ones chopped finely ) Yogurt: ¼ cup Oil: 3 tablespoon Salt: ¼ teaspoon or to taste Mustard seeds: ¾ teaspoon Green chili: 1 no Red chili: 1 no Coconut grated: ¼ cup Water: ¼ cup How I made Thaw, wash and dry the okra using a kitchen towel. If you are using fresh ones wash and chop into ½ inch thin rounds. Skip the drying part. Heat oil (Keep aside 1 teaspoon) in a sauce pot and fry the okra till they become crisp and brown in sides. It takes about 10-15 minutes. Remove them using a slotted spoon and drain the excess oil using a kitchen towel. In the mean time grind coconut, ½ teaspoon mustard seeds, green chili and yogurt along with water to form a fine paste. ( You can skip adding water if you want really thick gravy ) . In a medium sauce pot add 1 teaspoon, add rest of mustard seeds, halved red chili and curry leaves if using. Once mustard seeds start spluttering add ground coconut-yogurt mixture and salt. Simmer it for 3 minutes Then add crispy okra to the coconut yogurt mixture and mix everything. Cook another 8 minutes with lid closed so that spices gets combined well. Enjoy with rice and other curries. Preparation time: 25 minutes Yield: 4 serving Verdict: yummy Will you make it again: Making more often. Swathi 
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