Thayir Kichadi - Ginger

Kichadi is a unavoidable dish for any Kerala type Sadya (feast). If one notices the dishes served for a kerala or South Indian feast, each one will stimulate different taste buds. (unlike many of teh current day hotel dishes which taste similar due to the similar masal ingredients).Thayir Kichadi contain curd and has a soft sour taste. It is usually served at the right most corner of the Plaintain leaf!
It is one of my son's favourite item. Different varieties of this can be made. It is very easy to make, especially, when you have unexpected guests at home.!
Kichadi with ginger can be prepared when you run out of vegetables. Traditionally it is prepared for "Srardhams" (a custom where puja is done for the expired people of the family).

Ingredients for Ginger Kichadi
Ginger - 1 piece
grated Coconut - half cup
Curd - half cup
salt to taste
mustard seeds, curry leaves, oil

Method
Grind the coconut and ginger into a fine paste. Mix with the curd (ensure it is not sour and no lumps). Add salt to taste. Fry the mustard seeds and curry leaves and add the seasoning on top.