300 gm ash gourd (peeled and deseeded,
2 green chillies (halved)
1 ½ cups grated coconut
2 green chillies
½ tsp mustard seeds
1 cup curd (slightly sour)
Salt as required
1 ½ tbsp coconut oil
¼ tsp mustard seeds
¼ tsp fenugreek seeds
2 dried chillies (chopped)
Cook the ash gourd pieces and green
chillies with just enough water, in an earthen vessel.
Grind the grated coconut into fine
Crush the mustard seeds and green
chillies and mix it with the coconut paste.
Add this paste into the cooked ash
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
Pour this spiced tempering into the
kichadi and mix well.