Kichadi is a side dish we prepare in Kerala,especially for sadya (the fabulous meal during festivals).This is a tempting curry with a creamy texture of curd and coconut.But what makes it unique is the raw pungent mustard flavour.I love such mild flavoured curries so much that left overs will be my special dips during snacks.Come on,these are little pleasures of life,enjoy.And yes,keep healthy.Here is the recipe for this simple dish.
1 heaped cup of bitter gourd,cleaned & chopped
3 green chillies,slitted lengthwise
few curry leaves
To grind into fine paste
1 cup grated coconut
3/4 to 1 cup curd
1/4 tsp mustard
1/2 tsp mustard seeds
1 dry chilly
1 sprig curry leaf
Heat oil in a medium skillet and dry fry the cleaned bitter gourd followed by green chillies and curry leaves.Add salt to this and mix well.Keep it aside.
Meanwhile grind the ingredients except mustard to a fine paste.Add the mustard seeds just before you finish grinding.We only need to crush the mustard seeds.Pour this ground paste to the fried bitter gourd mix and combine everything well.
Heat oil in a heavy bottomed kadai and splutter mustard seeds,dry chilly and curry leaves.Add the bitter gourd mixture to this and mix well.Turn off the heat.Check salt.Serve as a side dish with rice.