Zucchini Kichadi - Zucchini in creamy coconut and yogurt sauce

Zucchini peeled and cubed - 1.5 cup

Green chiles slit lengthwise - 3-4 ( naduve keeriyathu)

Salt to taste 

Water - 1/4 cup

Grated coconut - 1/2 cup

Yogurt/Curd - 1 cup

Mustard seeds - 1/4 tsp 

Cumin seeds - 1/8 tsp

For seasoning 

Mustard seeds - 1/2 tsp

Dry red chile - 2-3 nos

Curry leaves

Oil

Cook Cubed Zucchini with green chilies, salt and 1/4 cup water till its is tender and water is all absorbed.

Grind grated coconut with cumin seeds and mustard seeds to a very fine paste by adding a little curd. Mix this coconut paste to beaten curd . Combine the coconut mixture with the cooked Zucchini. 

Bring to boil and simmer for 2 minutes. Remove from fire before it boils or it will curdle.

Heat oil in a pan and add mustard seeds. When they pop up add curry leaves and dried red chiles and pour this over the curry. Serve warm



--For making Pachadi with the same, omit grated coconut and cumin seeds, but if you like you can add a pinch of  crushed mustard seeds.

--Do not add water while grinding coconut, add a little curd to get the right mix.

--Stir continuously while simmering the curry , and remove the pan from fire,  as soon as it is heated through so that it wont curdle, just like we do while making moru kachiyathu.

--The flavor of mustard seeds makes this dish unique , how ever,Some doesn't like the strong taste of  grinding mustard seeds with coconut , in that case crush the mustard seeds in a mortar and pestle and add to the curry.