Ingredients (Serves 4)
1. Vellarikka / yellow cucumber – 1 small, peeled, seeded and chopped
Green chilly – 1 – 2, chopped
Curry leaves – A few
Water – 1/4 cup
2. Mustard seeds, crushed – 1/4 tsp
3. Yoghurt – 1/2 – 3/4 cup
4. Salt – To taste
5. Coconut oil – 2 tsp
6. Mustard seeds – 1/2 tsp
Dried red chilly – 1, broken
Curry leaves – A few
Pearl onion – 1, thinly sliced
Method
1. Cook all the ingredients numbered 1 in a small vessel. When vellarikka is done and water is almost evaporated, switch off. Add crushed mustard seeds and mix well. Set aside until it turns warm. When warm, add yoghurt and salt, to taste.
2. Heat coconut oil in a small pan. Splutter mustard seeds and fry dried red chilies, curry leaves and sliced pearl onion. Fry until pearl onion turns golden brown. Pour over the kichadi. Serve warm. We had it with rice, pappadam and prawn-potato thoran.
When is the crushed mustard added?
Add it once the yellow cucumber is cooked completely. I have updated the recipe. Thanks for pointing it out!