December 27, 2013

Malabar Curry

Mixed Vegetables - 2 cups
(Carrots, french beans, potato, cauliflower, green peas)
Tomato puree- 1/2 cup
Turmeric - 1/2 tsp
Salt to taste
Lemon juice - 1 tbsp
Curry leaves -  few

Masala Paste:
Coconut - 1
Green chillies - 2
Red chillies - 3
Basmati rice - 1 tbsp
Cloves - 3
Pepper  corn - 4
Cinnamon - 1"stick
Asafoetida -  a pinch
Curry leaves -  few
Oil - 2 tbsp


  • Dry roast rice, curry leaves and half of coconut.
  • Grind roasted ingredients along with cinnamon, cloves, pepper and red and green chillies to make fine paste.
  • Grate the remaining coconut for coconut milk and soak in hot water for 5 minutes.Strain the coconut milk through muslin cloth.
  • Heat oil in kadai, add curry leaves and chopped vegetables. Cook in medium flame for 5 minutes then add ground paste, turmeric and mix well.
  • Add coconut milk, salt and tomato puree.
  • Close the lid and cook in low flame for 10-15 minutes or until the gravy is little thick.
  • Switch off the flame and add lemon juice.
  • Serve with rice.

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