Kerala`s Thakkali kichadi is a tomato - yogurt curry with coconut paste. Its a mildly spicy dish and its nothing like the north Indian 'Khichadi'. It is served as a side dish as well as main curry by varying its consistency. I am doing a Thakkali (Tomato) kichadi that has a flowing consistency.
Preparation time: 20 mins
Ingredients
Tomatoes- 2 nos chopped
Green chilly- 2 nos split
Mustard seeds- 2 tsps
Cumin seeds- 1 tsp
Coconut- 1 cup grated
Yogurt- 2 cups
Curry leaves- 1 strand
Red chilly- 1 no
Coconut oil- 1 tbsp
Water as required
Salt to taste
Method
Cook chopped tomatoes and green chilly with 2 cups of water in a pan. Add salt
Make a fine paste of coconut & cumin seeds. Add 1 tsp of mustard seeds into this and coarsely grind. Make sure not to over crush mustard seeds.
Once the tomatoes are properly cooked, add this coconut paste into the pan and stir. Keep the flame medium and stir occasionally. Check for salt. If more flowing consistency is required add water at this stage.
Add Yogurt after a minute and keep stirring continuously. Once bubble starts appearing on sides, remove from flame. Overcooking this yogurt curry can curdle it.
Now go for the usual Kerala style tempering. Heat oil in a pan. Add a tsp of mustard seeds. When it pops add red chilly and curry leaves.
Pour this over the yogurt curry and your typical Thakkali kichadi is ready.
PS:-
- I used a standard 250 ml measuring cup.
- Add more chilly according to your taste.