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Tomato Kichadi, is a deceptively mild-looking coconut and yoghurt based curry. A creamy, tangy and fiery dish! Prep time is literally 5 to 10 minutes, start to finish! Serve with steamed rice and potato crisps/wafers for a delicious meal. Enjoy!
Difficulty: Easy
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| INGREDIENTS |
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Grated Coconut - 50 grams
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Cherry Tomatoes - 10, halved
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Fat Free Plain Yoghurt - 50 ml One medium size onion chopped
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Dried Red Chillies - 4, broken into small pieces
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Black Mustard Seeds - 5 grams
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| Curry Leaves - 10 individual leaves |
| Turmeric Powder - 1/4 teaspoon |
| Salt - 1 teaspoon or according to taste |
| Water - 125 ml |
| Vegetable Oil - 1 tablespoon |
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| METHOD |
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Process grated coconut and 2 of the dried chillies for 5 minutes with the 125 ml water. Add salt, turmeric powder, 1 teaspoon mustard seeds and process for another 1 minute. Scrape down mixture from time to time. In a heatproof pan, add the 1 tablespoon vegetable oil. When oil is hot, add the other 1 teaspoon mustard seeds and cover quickly. It will spatter. When spattering stops, add the remaining dried red chillies and the curry leaves. Cover to prevent spattering. Then add the ground mixture, cooking for 1 minute. Add tomatoes, yoghurt, and take off heat. Do not allow mixture to boil after yoghurt is added, or it will curdle. Serves 3 to 4 persons.
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