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Side Dish

Kachil Asthram

A South Indian dish that has been cherished for generations, known for its unique blend of spices and earthy flavors.

20 min total|Prep 10 min|Cook 10 min|4 servings|medium

Ingredientsfor 4 servings

1 kg Kachil (purple or white
1 cup Coconut — grated
1/2 cup Curd (less ferrmented
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
5 nos Shallots
1 tsp Cumin Seeds (Jeerakam)
Curry leaves, a few
3 tsp Coconut Oil
Salt, to taste

Preparation

Step 1
Prefer fresh Kachil for the dish.
Step 2
Peel, clean and cut the vegetable into medium sized pieces and keep it separately.
Step 3
Gather all the ingredients and set aside.
Step 4
Clean shallots and grind it slightly along with grated coconut, red chilli powder, turmeric powder, cumin seeds and curry leaves along with some water and keep this paste separately.
Step 5
Transfer the Kachil pieces into a cooking vessel, add some turmeric powder, little chilli powder and some water. Cook it properly till done.
Step 6
When Kachil pieces are cooked, add curd and the coconut paste (already prepared), required quantity of salt and stir it properly. Turn off the heat after 2 – 3 minutes.
Step 7
Heat the oil in a cheenachatti/frying pan, burst mustard seeds, add ½ tsp cumin seeds, curry leaves, some shallot pieces, red chilli pieces and stir the mix.
Step 8
When colour of these ingredients turn into golden/brown, turn off the heat and add these fried ingredients into the already cooked Kachil pieces. Kachil Asthram is ready.
Step 9
The dish can be served with chappathi, poori, porridge etc.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

Kachil Asthram

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Side Dish

Kachil Asthram

A South Indian dish that has been cherished for generations, known for its unique blend of spices and earthy flavors.

20 min total|Prep 10 min|Cook 10 min|4 servings|medium

Ingredientsfor 4 servings

1 kg Kachil (purple or white
1 cup Coconut — grated
1/2 cup Curd (less ferrmented
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
5 nos Shallots
1 tsp Cumin Seeds (Jeerakam)
Curry leaves, a few
3 tsp Coconut Oil
Salt, to taste

Preparation

Step 1
Prefer fresh Kachil for the dish.
Step 2
Peel, clean and cut the vegetable into medium sized pieces and keep it separately.
Step 3
Gather all the ingredients and set aside.
Step 4
Clean shallots and grind it slightly along with grated coconut, red chilli powder, turmeric powder, cumin seeds and curry leaves along with some water and keep this paste separately.
Step 5
Transfer the Kachil pieces into a cooking vessel, add some turmeric powder, little chilli powder and some water. Cook it properly till done.
Step 6
When Kachil pieces are cooked, add curd and the coconut paste (already prepared), required quantity of salt and stir it properly. Turn off the heat after 2 – 3 minutes.
Step 7
Heat the oil in a cheenachatti/frying pan, burst mustard seeds, add ½ tsp cumin seeds, curry leaves, some shallot pieces, red chilli pieces and stir the mix.
Step 8
When colour of these ingredients turn into golden/brown, turn off the heat and add these fried ingredients into the already cooked Kachil pieces. Kachil Asthram is ready.
Step 9
The dish can be served with chappathi, poori, porridge etc.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

Kachil Asthram