Papaya / kappalanga Kichadi
Ingredients (Serves 4)
1. Papaya – 1/2 small, peeled, seeded and grated
Green chilly – 1 – 2
Turmeric powder – 1 pinch
Salt – To taste
Water – 1/4 cup
2. Grated coconut – 1/2 cup
Cumin seeds – 1/4 tsp
3. Mustard seeds – 1/8 tsp, crushed
4. Yoghurt – 1/2 – 3/4 cup
5. Coconut oil – 2 tsp
Mustard seeds – 1/2 tsp
Dried red chilly – 1, broken
Pearl onion – 1, thinly sliced
Method
1. Grind the grated coconut and cumin seeds to a fine paste. Add the crushed mustard seeds and mix well.
2. Cook the ingredients numbered 1 for about 6 – 8 minutes until done. Add ground coconut mixture and cook for a few minutes.
3. Heat coconut oil at medium-high heat. Splutter mustard seeds and fry dry red chilies, curry leaves and pearl onions. Fry until onion turns brown. Pour over the kichadi. Add yoghurt and mix well. Taste-check for salt. Set aside for 30 minutes for the flavors to set. Serve with rice and other side-dishes.
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