Thursday, April 12, 2012


‘Kichadi’ made with curd and cucumber is a part of every feast. It also forms a good accompaniment to ‘koottaans’ like sambar, molagootals and molagooshiam.

Cucumber – 1 (grated)
Fresh yogurt – 250 ml (whisked)
Grated coconut – 1 tbsp
Ginger – 1/8 of an inch
Green chilli – 1
Salt to taste
Oil – 1 tsp
Mustard seeds – ½ tsp
Urad dal – ½ tsp
Coriander leaves (chopped) – 1 tsp

Whisk the yogurt, add required salt.
Churn the coconut, ginger and green chilli in the mixer and add it to the yogurt.
Heat 1 tsp oil in a small pan. Add mustard seeds and urad dal. When they splutter, add it to the yogurt.
Add the grated cucumber to the yogurt just before serving and mix well.
Garnish with chopped coriander leaves.
© Copyright 2011. Brinda Balasubramonian.

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