Sweet Peppers & Asparagus Kichadi | How to make Sweet Peppers & Asparagus Kichadi

Name: Sweet Peppers & Asparagus Kichadi
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3 people
Ingredients: 1 bunch asparagus; 1 pack sweet peppers; 1 slice pineapple (canned) diced; 2 tbsp syrup of canned pineapple; 1/4 cup grated coconut; 1/2 cup coconut cream; 3/4 cup thick yogurt; 1/2 tsp turmeric powder; 1-2 green Chilies; 1 tsp cumin seeds; 1 branch curry leaves; 1 tsp mustard seeds; 4 dry red chilies; 2 tbsp Oil + 1 tbsp oil; Salt to taste; 1/2 cup water

By Sonia Shringarpure | 13th Sep 2016 |

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Sweet Peppers & Asparagus Kichadiby Sonia Shringarpure

Prep Time
15
mins
Cook Time
25
mins
Serves
3
People

19 saves

1 review

8 likes

About Sweet Peppers & Asparagus Kichadi Recipe

Kichadi is made of curd/yogurt and coconut combination which is mildly spicy and is often served as a part of sadhya, malyali buffet prepared during Onam. Here, I have made use of peppers and asparagus, but they can be substituted with plantains or cucumber.

Sweet Peppers & Asparagus Kichadi is a delicious dish which is liked by people of all age groups. Sweet Peppers & Asparagus Kichadi by Sonia Shringarpure has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 3 people. You can find Sweet Peppers & Asparagus Kichadi at many restaurants and you can also prepare this at home. This authentic and mouthwatering Sweet Peppers & Asparagus Kichadi takes 15 minutes for the preparation and 25 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Sweet Peppers & Asparagus Kichadi is a good option for you. The flavour of Sweet Peppers & Asparagus Kichadi is tempting and you will enjoy each bite of this. Try this Sweet Peppers & Asparagus Kichadi on weekends and impress your family and friends. You can comment and rate the Sweet Peppers & Asparagus Kichadi recipe on the page below.

Sweet Peppers & Asparagus Kichadi

Ingredients to make Sweet Peppers & Asparagus Kichadi

1 bunch asparagus
1 pack sweet peppers
1 slice pineapple (canned) diced
2 tbsp syrup of canned pineapple
1/4 cup grated coconut
1/2 cup coconut cream
3/4 cup thick yogurt
1/2 tsp turmeric powder
1-2 green Chilies
1 tsp cumin seeds
1 branch curry leaves
1 tsp mustard seeds
4 dry red chilies
2 tbsp oil + 1 tbsp oil
salt to taste
1/2 cup water

How to make Sweet Peppers & Asparagus Kichadi

Cut the ends of sweet peppers and discard the seeds.
Discard woody stem of asparagus and cut the remaining stalks in 1" pieces.
Grind coconut, green chilies, and cumin seeds to fine paste.
Heat oil in pan and stir fry sweet peppers and asparagus till peppers are lightly roasted. Sprinkle little salt and give them a quick stir.
Pour the coconut blend, pineapple, and water in the pan. Stir to mix well. Bring it to a simmer.
Combine coconut cream, yogurt, and salt. Whisk till smooth.
Take pan off the heat and add this coconut-yogurt blend to the pan. Mix well.
Return pan to the stove and keep flame low. Keep stirring gently else the yogurt will separate.
Take a pinch of mustard seeds and crush them. Add the crush to the simmering vegetables. Add pineapple syrup. Stir. Switch of gas.
Prepare the tempering. Heat tbsp oil in another pan. Add mustard seeds and once they splutter, add red chilies, curry leaves, and turmeric powder.
Pour this tempering on the ready Kichadi. Mix well and serve with steamed rice.