1cupSour Curd(Adjust based on required consistency)
1/2tspSalt(Adjust as per taste)
Boil the peeled , deseeded and diced cucumber with salt. Once cooked, pour into a towel and hang it to drain the water
Grind coconut and mustard together with a small portion of curd
Combine the ground paste and remaining curd and add to the cucumber pieces and cook in low flame. Take care not to boil.
Heat the oil in a seasoning pan and add mustard seeds to it. When it splutters, add curry leaves and dry chilies to it. Stir it for few seconds and add to the prepared kichadi
Do not boil the dish once the curd and ground coconut mixture is added. Else it will curdle.This dish is served as side dish for sadhya and also as a curry for rice. The curd quantity can also be adjusted accordingly for the consistency needed.