Kovakka Kichadi

Ingredients

• Kovakka or tindora - 1 cup
• Grated coconut - 1/2 cup
• Cumin seeds - 1 tsp
• Green chilies - 2 whole
• Mustard seeds - 1/4 tsp
• Curd - 1 cup
• Salt
• Oil

Instructions

1. 1Toss the kovakka pieces with salt and let them sit for 10 minutes so they release a little moisture; this helps them crisp up when fried.
2. 2Heat a little oil in a pan and fry the kovakka pieces until they are golden brown and just tender, then transfer them to a paper towel to drain and keep warm.
3. 3Lightly crush the mustard seeds with the back of a spoon or a mortar and pestle, then add them to a blender along with the grated coconut, cumin seeds, and green chilies (roughly chopped) and the curd.
4. 4Blend the mixture to a smooth, creamy paste, stopping to scrape down the sides if needed so everything is evenly combined.
5. 5Pour the coconut-curd paste into a bowl, fold in the fried kovakka pieces, taste and adjust the salt, and mix gently so the pieces stay coated without breaking.
6. 6Serve the kichadi at room temperature with steamed rice or as part of a sadhya; optionally finish with a small drizzle of coconut oil for extra aroma.