Inji kichadi

In less than 15 minutes, put together this easy , no cook sidedish that pairs with a lot of Indian meals. This digestive friendly, gluten free, onion garlic free mild dish is a classic in Kerala sadhya.

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Prep Time 10

Total Time 10

Course sidedish, Soups and salad, Traditional

Cuisine diabetic friendly, gluten free, Indian, Medicinal, One pot, South indian, Summer, Vegetarian, Winter

Servings people

Ingredients

1 tsp fresh ginger root cleaned and grated
0.5 cup yogurt unflavoured, natural set
salt to taste

To grind to a paste

1 green chilli
1 tsp fresh ginger root grated
4-5 curry leaves
1 tbsp grated coconut

Seasoning

1 tsp coconut oil
1/2 tsp mustard seeds
few fenugreek seeds

Instructions

Clean and scrape the peel of the ginger with the back of a spoon.
Grate the ginger finely. sperate this into two portions. One to blend and the other to add to the kichadi as such.
Whisk this with the half cup of yogurt and salt and set aside
blend the curry leaves, coconut, grated ginger and chillies with just enough water to make a smooth paste.
Whisk this mixture to the ginger and yogurt.
Set a small pan and add the coconut oil to heat.
As it warms up add the mustard seeds and fenugreek
When the mustard splutters and remove from heat.
Add this tempering to the whisked yogurt mixture.
Mix and serve cold.

Notes

You can blend the ginger if you dont like the pieces of it in the preperation.

You can totally swap the coconut for soaked almonds to prepare the same.

Keyword chutneys and podi, Indian vegetarian dinner, Kerala recipes, yogurt recipes