Tuesday, October 25, 2011

Kumbalanga Thair Curry

Kumbalanga/Ash gourd: 250 gms
Chembu/ Cholocasia: 150gms
Turmeric Powder: ¾ tsp
Salt: needed
Green Chilli: 3
Curd/ Yogurt: 1 cup
Grated coconut: ½ cup
Shallots: 4
Cumin seeds: ¼ tsp
Mustard seeds: 1 tsp
Curry leaves: few
Oil: 2tbsp

Method of Preparation
Clean, wash and slice ash gourd and cholocasia.
Put into a cooking pot; add turmeric powder and green chilli.
Add salt and enough water, put the stove on.
Meanwhile grind the coconut by adding curd, shallots and cumin seeds.
When cholocasia gets cooked, add the grinded coconut paste and stir well.
When comes to boil, switch off the flame.
Heat oil in a pan, splutter mustard seeds and add curry leaves.
Transfer this to the prepared curry
Serve hot with rice.
Tips: If curd is not sour you can add 1 small tomato.

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