Tomato Kichadi

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.