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Photo of Sweet Peppers & Asparagus Kichadi by Sonia Shringarpure at BetterButter
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Sweet Peppers & Asparagus Kichadi

Sep-13-2016
Sonia Shringarpure
15 minutes
Prep Time
25 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Festive Fun
  • Veg
  • Easy
  • Festive
  • Kerala
  • Stir fry
  • Simmering
  • Main Dish

Ingredients Serving: 3

  1. 1 bunch asparagus
  2. 1 pack sweet peppers
  3. 1 slice pineapple (canned) diced
  4. 2 tbsp syrup of canned pineapple
  5. 1/4 cup grated coconut
  6. 1/2 cup coconut cream
  7. 3/4 cup thick yogurt
  8. 1/2 tsp turmeric powder
  9. 1-2 green Chilies
  10. 1 tsp cumin seeds
  11. 1 branch curry leaves
  12. 1 tsp mustard seeds
  13. 4 dry red chilies
  14. 2 tbsp oil + 1 tbsp oil
  15. salt to taste
  16. 1/2 cup water

Instructions

  1. Cut the ends of sweet peppers and discard the seeds.
  2. Discard woody stem of asparagus and cut the remaining stalks in 1" pieces.
  3. Grind coconut, green chilies, and cumin seeds to fine paste.
  4. 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.
  5. Pour the coconut blend, pineapple, and water in the pan. Stir to mix well. Bring it to a simmer.
  6. Combine coconut cream, yogurt, and salt. Whisk till smooth.
  7. Take pan off the heat and add this coconut-yogurt blend to the pan. Mix well.
  8. Return pan to the stove and keep flame low. Keep stirring gently else the yogurt will separate.
  9. Take a pinch of mustard seeds and crush them. Add the crush to the simmering vegetables. Add pineapple syrup. Stir. Switch of gas.
  10. Prepare the tempering. Heat tbsp oil in another pan. Add mustard seeds and once they splutter, add red chilies, curry leaves, and turmeric powder.
  11. Pour this tempering on the ready Kichadi. Mix well and serve with steamed rice.

Reviews (1)  

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Madhuchanda Sharma
Sep-13-2016
Madhuchanda Sharma   Sep-13-2016

very different recipe dear..so yummy!

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