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Kichadi
Ingredients
Large variety of cooking cucumber - 150gm
Salt to taste
Green chillies
Mustard seeds - 2 teaspoon
Quarter of a coconut grated
Thick curds churned - Quarter litre
Coconut oil - 1 dessertspoon
One tender sprig of curry leaves
Two red chillies chopped into three pieces each
Preparation
Peel, clean and chop the cucumber into fine small pieces and cook it in a little water, with salt to taste. Grind the coconut and green chillies into a fine paste, and crush one teaspoonful of mustard seeds along with it. Mix the cooked cucumber and ground masala and mix well. Mix the thick curds and stir on low heat till foam starts forming on the top. Do not let it boil. Remove from the fire. Heat the coconut oil and mustard seeds. When they splutter, add the chopped red chilies and curry leaves, and season
Ingredients
Large variety of cooking cucumber - 150gm
Salt to taste
Green chillies
Mustard seeds - 2 teaspoon
Quarter of a coconut grated
Thick curds churned - Quarter litre
Coconut oil - 1 dessertspoon
One tender sprig of curry leaves
Two red chillies chopped into three pieces each
Preparation
Peel, clean and chop the cucumber into fine small pieces and cook it in a little water, with salt to taste. Grind the coconut and green chillies into a fine paste, and crush one teaspoonful of mustard seeds along with it. Mix the cooked cucumber and ground masala and mix well. Mix the thick curds and stir on low heat till foam starts forming on the top. Do not let it boil. Remove from the fire. Heat the coconut oil and mustard seeds. When they splutter, add the chopped red chilies and curry leaves, and season
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