Ingredients (Serves 4)
1. Tomatoes – 2 medium, chopped
Turmeric powder – 1/4 tsp(optional)
Chilly powder – 1/2 tsp
Salt – To taste
Curry leaves – A few
Water – 2 tbsp
2. Grated coconut – 1/2 cup
Green chilly – 1 – 2 small
Cumin seeds – 1/4 tsp
3. Mustard seeds – 1/4 tsp, crushed
4. Yoghurt / curd – 1/4 cup or as required
5. Coconut oil- 2 tsp
Mustard seeds – 1/2 tsp
Dried red chilly – 1, broken
Curry leaves – A few
Method
1. Combine the ingredients numbered 1 in a small vessel. Cook for 3 – 5 minutes. Add the ground coconut mixture and crushed mustard seeds. Taste-check for salt. Cook for a couple of minutes at low heat. Switch off. Add yoghurt when it turns warm.
2. Heat 2 tsp coconut oil in a small pan. Splutter mustard seeds and fry dry red chilies and curry leaves. Pour over the prepared kichadi. Serve with rice and other side-dishes. We had it with muthira thoran, pulisseri, meen vattichathu and kappa fry.
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