14 Traditional Kerala Sadya Recipes for Beginners

10. Cucumber Kichadi (Yogurt-Coconut with Cucumber)

Kichadi looks similar to pachadi but tends to be milder and more savory. Cucumber kichadi combines grated or thinly sliced cucumber with a smooth coconut paste and yogurt. The key is removing excess water from cucumber to prevent the kichadi from loosening: salt lightly, let it rest, then squeeze or drain. Mix with freshly ground coconut-cumin paste and a little beaten yogurt, and finish with a light tempering of mustard seeds and curry leaves. This dish is one of the easiest on the Sadya menu — quick, forgiving, and ideal for hot-weather meals. If you can’t get fresh coconut, use thawed frozen grated coconut and blend with a touch of water. Kichadi is a great beginner item because it showcases how fresh ingredients and a simple tempering can produce a bright, balanced side that pairs with nearly every curry on the leaf.