Ingredients:

1 cup kumbalanga / ash gourd/ winter melon, chopped

1/2 cup grated coconut

1 cup yoghurt

2 green chillies

1/2 tsp cumin seeds

1 tsp mustard seeds

1 sprig curry leaves

4-5 curd chillies/ thairu mulaku / kondattam mulaku

salt to taste

1 tbsp oil

Preparation:

1. Peel and chop kumbalanga into small pieces and cook it in a pan adding 1 slit green chilli, salt and enough water.
2. Grind grated coconut with cumin seeds, 1 green chilly and 1/2 tsp mustard seeds to a smooth paste.
3. Add this ground paste to the cooked kumbalanga, mix well and cook for 2-3 minutes.
4. Then add the beaten yoghurt and mix well. Check for salt and switch off the flame. Don’t allow to boil.
5. Heat 1 tbsp oil in another pan and splutter 1/2 tsp mustard seeds and fenugreek seeds. Add curd chillies and curry leaves and fry.
6. Add this seasoning to the prepared kichadi , mix well and serve with rice……