CHEERA/ PALAK KUZHAMBU CURRY
INGREDIENTS
PALAK- 1 BUNDLE; FINELY CHOPPED
RED CHILLY POWDER- 1 1/2 TABLESPOON
CORIANDER POWDER- 1 TABLESPOON
SHALLOTS-4
GARLIC- 1 CLOVE
THICK COCONUT MILK- 1/2 CUP
YOGURT / CURD- 1/4 CUP
WATER-1/2 CUP
SALT
FOR SEASONING
COCONUT OIL- 1 TABLESPOON
MUSTARD- 1/2 TABLESPOON
DRIED RED CHILLIES- 2
CURRY LEAVES- 2 SPRIGS
PREPARATION
GRIND RED CHILLY POWDER, CORIANDER POWDER, SHALLOTS AND GARLIC INTO A FINE PASTE
COOK PALAK WITH SALT, HALF CUP WATER AND GROUND PASTE
WHEN WATER BEGINS TO DISAPPEARS , ADD 1/2 CUP THICK COCONUT MILK
WHEN CURRY BOILS REMOVE FROM FLAME
AS IT IS COOLED, ADD THICK CURD TO IT
SAUTE IT WITH MUSTARD, DRIED RED CHILLIES AND CURRY LEAVES IN COCONUT OIL
INGREDIENTS
PALAK- 1 BUNDLE; FINELY CHOPPED
RED CHILLY POWDER- 1 1/2 TABLESPOON
CORIANDER POWDER- 1 TABLESPOON
SHALLOTS-4
GARLIC- 1 CLOVE
THICK COCONUT MILK- 1/2 CUP
YOGURT / CURD- 1/4 CUP
WATER-1/2 CUP
SALT
FOR SEASONING
COCONUT OIL- 1 TABLESPOON
MUSTARD- 1/2 TABLESPOON
DRIED RED CHILLIES- 2
CURRY LEAVES- 2 SPRIGS
PREPARATION
GRIND RED CHILLY POWDER, CORIANDER POWDER, SHALLOTS AND GARLIC INTO A FINE PASTE
COOK PALAK WITH SALT, HALF CUP WATER AND GROUND PASTE
WHEN WATER BEGINS TO DISAPPEARS , ADD 1/2 CUP THICK COCONUT MILK
WHEN CURRY BOILS REMOVE FROM FLAME
AS IT IS COOLED, ADD THICK CURD TO IT
SAUTE IT WITH MUSTARD, DRIED RED CHILLIES AND CURRY LEAVES IN COCONUT OIL
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