Kerala Style Mathan Kichadi


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In the same way, you can do mampazha kichadi by substituting pumpkin with ripe mangoes.

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  1. Cut the pumpkin into small cubes
  2. Cook the pumpkin pieces in a vessel containing about 3 glasses of water, with turmeric powder and salt. it may take about 8 minutes when boiled with cover.
  3. When done, add tamerind water
  4. Boil for another 4 minutes
  5. Meanwhile, grind together the coconut and green chillies.
  6. Add 1 teaspoon of mustard seeds into the paste and grind coarsely (if mustard seeds are ground smoothly, a bitter taste would come)
  7. Add the paste to the pumpkin and cook for another 5 minutes.
  8. Optional step: add the jaggery and allow it to dissolve fully in the pumpkin kichadi
  9. Add more water, if necessary.
  10. Now, in a pan, heat the oil and allow a teaspoonful of mustard seeds to splutter. then, add curry leaves and chopped red chilly into it and heat for few seconds.
  11. Now, add the above seasoning into the pumpkin kichadi
  12. The curry is now ready for use.
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This recipe was contributed by akt on 21 Feb 2002

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