Ingredients
Ash gourd (peeled and deseeded, chopped) - 300 g, Green chillies (halved) - 2 nos, Grated coconut - 1 ½ cups, Green chillies - 2 nos, Eastern mustard seeds - ½ tsp, Curd (slightly sour) - 1 cup, Salt as required, Eastern coconut oil -1 ½ tbsp , Eastern fenugreek seeds - ¼ tsp, Dried chillies (chopped) - 2 nos, Curry leaves.
Preparation Method
- Cook the ash gourd pieces and green chillies with just enough water, in an earthen vessel.
- Grind the grated coconut into fine paste.
- Crush the mustard seeds and green chillies and mix it with the coconut paste.
- Add this paste into the cooked ash gourd.
- Add salt as required and mix well.
- When this mixture begins to boil, add in the curd and give it a good mix.
- When the kichadi begins to bubble up, take it off the heat.
- Make sure that the dish does not boil rapidly after the curd is added.
- Prepare a tempering by spluttering mustard and fenugreek seeds.
- Roast the dried chillies and curry leaves.
- Pour this spiced tempering into the kichadi and mix well.
