Kichadi
The following recipe makes about 1 quart of kichadi.
Ingredients;
Cut the cucumber into small pieces, about 1/4" cubes. Cook it in little water and salt, until tender. Blend coconut, 1 stem curry leaves and green chili to paste. Crush the mustard seed. Add the paste and crushed mustard seed to the cooked cucumber. Continue cooking until it boils. Turn off the heat and remove from the stove. Add yogurt and mix well. Add 1 stem of curry leaves. Season mustard seed, red chili and the rest of the curry leaves in oil and add it to the kichadi.
Note: Cucumber can be replaced with tomatoes, okra or bitter melon. If tomato is used, you may need to add about 1/4 of an onion and sauté the tomatoes with the onion. If okra or bitter melon is used, brown the pieces until brown. Also kichadi may be replaced with tomato salad (tomato, onion, green chili, cilantro, salt mixed in yogurt) or raita (green chili, onion and salt mixed in yogurt).