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Kitchadi – Yogurt based side dish.

1 vellerikka (a type of cucumber) – cut into small pieces
½ cup curd
1cup fresh coconut (grated)
1 tsp cumin powder
6 green chilies
Coconut oil as required
Salt to taste
For tempering
1 tsp mustard seeds
2 dry red chilly
Few sprigs of curry leaves
Cook the cucumber in water with salt added to it. Meanwhile, in a mixie, mix coconut, cumin powder and green chilly to a fine paste. Add this coconut mix to the curry and let it boil. Add curd and stir it for few minutes. For the tempering, heat oil and add mustard seeds. When it crackles, add dry red chili and curry leaves. Pour this tempering over the curry.

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