Lent Special Vegetable Curry, Kudampuli itta Muringakka Curry
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Posted by | Yummy N Tasty |
Posted on | 16, Mar 2018 |
Serving | 5-7 people |
Cooking time | 35-45 minutes |
Post Views | 176 views |
Post Rating | No ratings yet! |
Ingredients
- Drumsticks - 2 medium sized
- Potato - 1 medium sized
- Tomato, large sized - 1 Nos, cubed
- Chopped Onion - 1 cup
- Finely chopped Ginger - 1 Teaspoon
- Finely chopped Garlic - 1 Teaspoon
- Green Chillies - 1 Nos, slit
- Curry leaves - 2 sprig
- Mustard Seeds - ½ Teaspoon
- Fenugreek Seeds - ⅛ Teaspoon
- Gambooge/kokum - 2 small pieces
- Coconut oil - 2 Tablespoon + 1 Tablespoon
- Water as required
- Salt to taste
For Coconut Masala Paste:
- Grated Coconut - 1 cup
- Red chilli powder - 1 - 1 ½ Teaspoon, adjust
- Coriander Powder - 1 Teaspoon
- Turmeric Powder - ½ Teaspoon
- Fenugreek Powder - ¼ Teaspoon
- Water - ¾ cup
Directions
Initial Preparation:
- Peel potato skin, wash well and cut into 1 inch length strips. Set aside.
- Scrape the drumsticks using a knife, to remove the outer dark green layer. Wash and cut into 2 ½ inch long pieces. Set aside.
- Grind together the ingredients mentioned in 'For Coconut Masala Paste' and make a fine paste. Set aside.
Curry Preparation:
- Heat 2 tablespoon of coconut oil in a pan, splutter mustard seeds.
- Then add in the fenugreek seeds and saute for few seconds.
- Now add in the chopped onion, green chillies, half of the curry leaves and saute until the onions become translucent on medium heat.
- Add in the chopped ginger, garlic and saute until the raw smell disappears on low-medium heat.
- Then add in the drumsticks pieces, potato slices, cubed tomato and saute until the veggies are slightly wilted.
- Now add in the coconut masala paste, gambooge, enough water, salt and mix well.
- Cover and cook until the veggies are cooked well and oil separates on low-medium heat.
- Add in the remaining curry leaves, 1 tablespoon of coconut oil and gently mix the curry.
- Remove from heat, close the pan for 10-15 minutes. Serve warm.
Lent Special Vegetable Curry, Kudampuli itta Muringakka Curry
Author | :- | Yummy N Tasty |
Posted on | :- | 16, Mar 2018 |
Recipe URL | :- | http://www.yummyntasty.com/recipes/lent-special-vegetable-curry-kudampuli-itta-muringakka-curry/ |
Cooking time | :- | 35-45 mins |
Serving | :- | 5-7 people |
Ingredients :
- Drumsticks - 2 medium sized
- Potato - 1 medium sized
- Tomato, large sized - 1 Nos, cubed
- Chopped Onion - 1 cup
- Finely chopped Ginger - 1 Teaspoon
- Finely chopped Garlic - 1 Teaspoon
- Green Chillies - 1 Nos, slit
- Curry leaves - 2 sprig
- Mustard Seeds - ½ Teaspoon
- Fenugreek Seeds - ⅛ Teaspoon
- Gambooge/kokum - 2 small pieces
- Coconut oil - 2 Tablespoon + 1 Tablespoon
- Water as required
- Salt to taste
For Coconut Masala Paste:
- Grated Coconut - 1 cup
- Red chilli powder - 1 - 1 ½ Teaspoon, adjust
- Coriander Powder - 1 Teaspoon
- Turmeric Powder - ½ Teaspoon
- Fenugreek Powder - ¼ Teaspoon
- Water - ¾ cup
Preparation Method :
Initial Preparation:
- Peel potato skin, wash well and cut into 1 inch length strips. Set aside.
- Scrape the drumsticks using a knife, to remove the outer dark green layer. Wash and cut into 2 ½ inch long pieces. Set aside.
- Grind together the ingredients mentioned in ‘For Coconut Masala Paste’ and make a fine paste. Set aside.
Curry Preparation:
- Heat 2 tablespoon of coconut oil in a pan, splutter mustard seeds.
- Then add in the fenugreek seeds and saute for few seconds.
- Now add in the chopped onion, green chillies, half of the curry leaves and saute until the onions become translucent on medium heat.
- Add in the chopped ginger, garlic and saute until the raw smell disappears on low-medium heat.
- Then add in the drumsticks pieces, potato slices, cubed tomato and saute until the veggies are slightly wilted.
- Now add in the coconut masala paste, gambooge, enough water, salt and mix well.
- Cover and cook until the veggies are cooked well and oil separates on low-medium heat.
- Add in the remaining curry leaves, 1 tablespoon of coconut oil and gently mix the curry.
- Remove from heat, close the pan for 10-15 minutes. Serve warm.
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