Vendakka Khichdi

Grind together coconut, two green chilies and cumin seeds into a fine paste.

Add crushed mustard seeds into the above coconut paste. Do make sure you don`t crush the mustard seeds too much as it would make the dish taste bitter.

Beat the curd well.

Mix well together the beaten curd, ground paste and salt.

Heat the oil in a pan.

Splutter mustard seeds and saute red chilies and curry leaves.

Add the remaining finely chopped green chilies and vendakka pieces (cut into thin roundels).

Fry them until they turn golden brown.

Add the curd mixture and heat it through. Do not boil.

Remove from the flame and serve as a side dish for rice.

You can try the same recipe with finely chopped Pavakka (Bitter gourd) too. And if you are making this dish with Vellarikka, Tomato or Beetroot, here¦s how it goes. Cook the very finely chopped veggie in a little water along with salt. When done, add the ground paste and cook again. Season it with spluttered mustard seeds, dry chilies and curry leaves. When cool, add the curd and reqd salt and mix well.

Though I love the Pavakka/Vendakka khichdi, on nutritional front, I¦d rather go with Vellarikka or Beetrootacan definitely avoid a lot of oil which goes into it while deep frying. But when u r celebrating a sadhya at home occasionally and u r making khichdi which is obviously unavoidable, then of course, u can compromise by having a little or so of it. On a philosophical note, compromising on even the minute things in life lays a solid foundation for happiness, which eventually ends up in calling for celebrations. Hope u¦d agree with mea