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| Prep Time | 20 minutes |
| Servings |
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Ingredients
- Ginger(finely chopped, cube shaped) - 250 gm
- Green chillies(finely chopped) - 6 -
- Curry leaves - 3 stem
- Dry red chillies(broken, Kollamulaku) - 5 nos
- Mustard seeds - 2 tsp
- Fenugreek seeds(Uluva) - 1 tsp
- Grated Coconut - 2 cups
- Coriander powder - 1 tbsp
- Red chilly powder - 1 tsp
- Turmeric powder - 1 tsp
- Asafoetida(Kayam) - 1 tsp
- Jaggery(Sharkkara) - 50 gm
- Tamarind pulp(Puli) - 1 cup
- Salt(As reqd) -
- Veg oil - 5 tbsp
Ingredients
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Instructions
- Heat 4 tbsp of oil in a non stick tawa.
- Splutter mustard seeds.
- Add fenugreek seeds, spilt red chilly and saute until fenugreek turns into light brown color.
- Add chopped ginger, chopped green chilly and curry leaves and stir until the ginger pieces become half of its original size.
- Heat the rest of oil in another pan.
- Add the grated coconut and stir evenly until it turns brown.
- Add coriander powder and put off the flame.
- Add red chilly powder and turmeric powder.
- Allow it to cool and then, grind this mix into a fine paste.
- Add this paste into the ginger.
- Boil it for 2 - 3 mins.
- Simmer, until oil floats on top.
- Switch off the flame.
- Sprinkle asafoetida powder and mix well.
- Allow to cool.
- Keep in a glass container.
- :- Adjust the sweet- salt balance after tasting the curry.
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3 comments
Oh very good curry.
its came out well.thanks
Good one..all must try