Another must have sadya dish. A sadya always have this and inji puli alongside chips, veggies and other accompaniments. I love this khicadi and it can be mixed with rice and eaten all by itself too. Many a times I team this up with Mazhikuvarti and papadams and we have a hearty lunch.
Other variations instead of tomatoes are vendakai.(Ladies Fingers)
Tomatoes – 2, small finely chopped.
Fresh Thick Curd – 1.5 cups
Salt to taste
- Coconut Scraped – 1/3 cup, fresh or frozen
- Green chilly – 1
- Mustard Seeds – ¼ tsp
- Oil – 1 tsp
- Mustard Seeds – ½ tsp
- Urad dal: ½ tsp
- Wash and chop finely chop the tomatoes. Keep aside.
- Grind the coconut, green chilly and mustard into a fine paste adding little bit of curd.
- In a bowl, take the rest of the curd, beat it lightly, add the ground coconut paste and salt to taste. Mix well
- Heat a small frying pan with oil, and temper with mustard seeds and curry leaves. Pour this over the khicadi.
Serve alongside as a side dish or mix with rice and eat. Tastes good either ways.
Make sure the curd isn’t sour.