PACHAMANGA-PALAK/CHEERAYILA CURRY OR
RAW MANGO-SPINACH CURRY
INGREDIENTS
RAW MANGO -1; CUT INTO PIECES
PALAK- 1 BUNDLE; FINELY CHOPPED
RED CHILLY POWDER-1/2 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON
SALT
GRATED COCONUT- 1/2 CUP
SHALLOTS- 2-3
GREEN CHILLIES- 5
CUMIN SEEDS-1 PINCH
CURD- 2 TABLESPOONS
COCONUT OIL- 1 TABLESPOON
CURRY LEAVES- 1 SPRIG
MUSTARD-1/2 TABLESPOON
DRIED RED CHILLIES-3
PREPARATION
GRIND GRATED COCONUT, CUMIN SEEDS, SHALLOTS,GREEN CHILLIES INTO A FINE PASTE
COOK RAW MANGO AND SPINACH/PALAK WITH RED CHILLY, TURMERIC POWDER AND SALT
ADD GRIND PASTE
WHEN BOIL ADD CURD AND REMOVE FROM FLAME
SAUTE IT WITH MUSTARD, DRIED RED CHILLIES AND CURRY LEAVES IN COCONUT OIL
Welcome to a space where the timeless tastes of Kerala meet the inspirations of global cuisine. From the earthy aroma of black pepper and cardamom to the richness of olive oil, cheese, and pasta, this blog celebrates the art of blending tradition with innovation. Here, you’ll find authentic Kerala recipes, international classics with a Kerala twist, and culinary stories that connect cultures across the table.
No comments:
Post a Comment