Kerala Style Mathan Kichadi
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In the same way, you can do mampazha kichadi by substituting pumpkin with ripe mangoes.
- Cut the pumpkin into small cubes
- 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.
- When done, add tamerind water
- Boil for another 4 minutes
- Meanwhile, grind together the coconut and green chillies.
- Add 1 teaspoon of mustard seeds into the paste and grind coarsely (if mustard seeds are ground smoothly, a bitter taste would come)
- Add the paste to the pumpkin and cook for another 5 minutes.
- Optional step: add the jaggery and allow it to dissolve fully in the pumpkin kichadi
- Add more water, if necessary.
- 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.
- Now, add the above seasoning into the pumpkin kichadi
- The curry is now ready for use.
This recipe was contributed by akt on 21 Feb 2002
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