A famous Kerala dish often cooked during festivals & weddings. This dish can be kept for 2 or 3 days, usually people like it tangier so they use sour curds, But i prefer to use sour less curds.Sour less curds is good for health, especially those who have acidity problem.
Preparation time: 10-15 min.
Cooking time: 20-25 min.
Serves: 3
Cooking time: 20-25 min.
Serves: 3
Ingredients:
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500 gm mixed vegetables ( ash
gourd, raw banana, drumsticks, broad beans, carrot, potato).
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1 cup grated coconut.
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5 green chilies. ( according to
taste).
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1 tsp jeera / cumin seeds.
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Salt to taste.
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½ tsp turmeric powder.
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1 cup curd / yogurt.
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1 tsp mustard seeds.
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2 dry red chilies.
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2 sprig curry leaves.
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3 tbsp coconut oil.
Method:- Wash & cut the vegetables into 1" pieces.
- Grind together coconut, green chilies & jeera to a course paste adding little water.
- Put the vegetables in 1 cup water, salt, turmeric in a pan & cook covered till the vegetables are cooked.
- Add the coconut paste & simmer till nearly dry & take off fire.
- Add the curds & mix well.
- Heat oil in a pan add mustard seeds & let it pop, add curry leaves & dry red chilies & saute for a sec, pour over the curry. (do not reheat)
- Serve hot with steamed rice.
Happy Onam
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