Wednesday, September 23, 2009

KICCHADI...(AN AUTHENTIC KERALA DISH)



1. Cucumber -1 /4 kg
2. Green chilly -5 no s
3. Grated Coconut -1/2 cup
4. Cumin seeds -a pinch
5. Mustard -1/2 tsp
6. Red chilly(broken) -3 no s
7. Yoghurt -1/4 cup
8. Coconut Oil -1 ½tbs
9. Curry Leaves -
10. Coriander leaves -
11. Salt - to taste


How to Prepare:

1. Take the Cucumber, peel it and cut into small pieces .
2. Take a kadai or pan ,add 1 ½ cup of water and put the cucumber pieces and a pinch of salt into it and cook it well till the pieces get boiled for about 5 to 8 minutes at a medium flame.
3. In a Mixer, add ½ cup of grated coconut and Cumin seeds and a little bit of water and blend it well .
4. Then just crush a little bit of mustard and green chilly and keep it in a plate other wise you can cut the green chilly into 2 pieces and can add at first when the cucumber pieces get boiled.
5. When the cucumber gets boiled put the liquid form of grated coconut into the kadai and mix well and add the crushed green chilly and mustard into it and mix well and also add yoghurt and take off the flame and mix well.
6. In an another pan put 1 ½tbs of oil then put the mustard and red chilly and curry leaves and sauté it well and take off the flame and put this into the above texture and mix well.
7. Serve this in a dish and for garnishing put the Chopped Coriander Leaves on the top of it...



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