Name: Sweet Peppers & Asparagus Kichadi recipe by Sonia Shringarpure at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3
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

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.

Ingredients Serving: 3

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

Instructions

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.

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