This is a South Indian dish usually the first side dish to be serverd in any sadya (Kerala feast). One of the easiest Kichadi which can be made in minutes. Can be served with rice, idli, dosa etc. Tastes best at room temperature.
Tomato - 2 medium sized cut into small pieces
Yogurt/buttermilk - 3/4 cup I like using Straus/Pavels organic yogurt.
Salt - to taste
For the paste:
Fresh Coconut - 1/2 cup
Green chillies - 2 to 4 (depending on your spice level)
Mustard seeds - 3 pinches (make sure it is less than 1/4 tsp
because a little bit of mustard seed
goes a long way)
In a blender grind the above ingredients into smooth paste. Mix it with the chopped tomatos and salt.
Mustard seeds - 1/2 tsp
Red chillies - 2
Curry leaves - 6 to 10
Coconut oil - 2 tsp
In a steel/cast iron pan heat mustard seeds, red chillies and coconut oil until When the mustard seeds start to splutter, add the curry leaves and quickly remove it from flame. Add this seasoning to the tomato mixture. Mix well.