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Monday, February 2, 2015

Vezhai curry

Ingredients:

  1.     Tamarind small gooseberry size
  2.     Drum sticks 1 cut  into 2 cm pieces
  3.     Egg plant small 2 cut into quarters
  4.    Small onion 5 nos
  5.   Green chili 2 split
  6.   Oil 1 tsp

For Masala:

  1.    Coconut grated 1 cup
  2.    Small onion 3 nos
  3.    Red chili 5 nos
  4.    Cumin seeds 1 tsp

Grond them all into smooth paste 
 Seasoning:

  1.    Oil 1 tsp 
  2.   Mustard seeds 1 tsp
  3.   Fenugreek seeds 1/2 tsp
  4. Curry leaves few

Method:

  •   Soak tamarind and extract 2 cups of juice
  •   Add salt,turmeric,asafotida to the juice bring it to boil
  •   Add the vegetables to the kulambu and cook them until soft
  •   Heat a pan add little oil fry onion and green chili add it to the kulambu cook the kulambu for 2 minutes
  •  Now add Masala paste to the kulambu and bring them to boil turn the heat when you see bubble start to appear
  •  Before serving add seasoning and garnish with coriander leaves

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