Vellarikka Kichadi

This again is an Onam Sadya recipe. I am trying it for the first time. I have always had this on all my Sadyas.  And I liked the nice pungent taste of it and use to wonder the ingredient behind this take. And now I know the mystery behind this taste. It is the strong flavor of mustard seed that gets grinded with the coconut paste.  It’s a nice and fast accomplishment. Should try. 

Ingredient

Ashgourd /Vellerikka  - 2 cup finely cut

Grated coconut – ½ cup
Cumin seed /jeera – ½ tsp
Mustard seed – ½ tsp
Curd – 1 cup
Green chillies – 2 cut into small pieces
Salt – as per taste

For seasoning

Oil – 1tsp
Mustard seed – ½ tsp
Curry leaf - few

Method

Preparation

1.      Cut the ashgourd from the center and de-seed it.  Now cut it finely, approximate 2 cups.

2.      Grind together coconut, jeera and mustard seed to make a paste .

3.      Whisk the curd nicely and keep it ready. 

Cooking

4.      Cook the ashgourd in ½ cup of water for about 5 min or till the pieces cook well, it should not be mushy.

5.      Now add salt and green chillies, cook for a min.

6.      To this add the coconut paste already made, mix well and cook for one more min.

7.       Remove from the heat and add curd and mix nicely. 

Seasoning

8.      Heat a pan and add oil.

9.      Add the mustard seed and let it crackle

10.  Now add the curry leaves and remove from the heat.

11.  Add this mixture to the cooked Ashgroud.