Ingredients
1. Green apple – 1, peeled and chopped into small pieces
Green chilies – 2 small, finely chopped
Curry leaves - 3 - 4
Water – 1/4 cup
Salt – To taste
2. Grated coconut – 1/4 – 1/2 cup
Cumin seeds – 1 pinch
3. Yoghurt – 1/4 cup
4. Coconut oil – 2 tsp
Mustard seeds – 1/4 tsp
Dry red chilly – 1, broken
Curry leaves – 3 – 4
Method
1. Grind the grated coconut and cumin seeds to a very fine paste.
2. In a small vessel or any pan, cook the ingredients numbered 1, for about 5 minutes. Add the ground coconut paste. Mix well and cook for about 4 – 5 minutes, or until the raw taste of coconut is gone. Switch off. Add 1/4 cup yoghurt when it cools down. Mix well.
3. Heat oil in a small pan. Splutter mustard seeds and fry dry red chilies and curry leaves. Pour over the prepared kichadi. Set aside for 10 minutes.
