Ingredients
Heat some coconut oil in a frying pan. Fry the lady’s finger pieces until it turns brown. Grind the coconut along with green chilli, cumin seeds and a little water into a smooth paste. Add mustard and grind it for just a moment. Mix it with the fried lady’s finger. Add salt. Heat the mixture for 2-3 minutes. Add curd. Stir it well. Turn off the burner. Heat coconut oil in a frying pan and put mustard and dried chilli pieces into it. Allow the mustard to burst. Now pour it into the lady’s finger coconut mixture. Mix it well. Garnish it with curry leaves. Your kichadi is ready.
- 2 cup lady’s finger slices
- 2 cup curd
- 1 cup grated coconut
- 2 green chilli
- 1\2 tsp cumin seeds
- salt (to taste)
- 1\4 tsp mustard seeds
- 5 tsp coconut oil
- 1\4 tsp mustard seeds
- 2 dried red chilli
- a few curry leaves
Heat some coconut oil in a frying pan. Fry the lady’s finger pieces until it turns brown. Grind the coconut along with green chilli, cumin seeds and a little water into a smooth paste. Add mustard and grind it for just a moment. Mix it with the fried lady’s finger. Add salt. Heat the mixture for 2-3 minutes. Add curd. Stir it well. Turn off the burner. Heat coconut oil in a frying pan and put mustard and dried chilli pieces into it. Allow the mustard to burst. Now pour it into the lady’s finger coconut mixture. Mix it well. Garnish it with curry leaves. Your kichadi is ready.
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