Saturday, June 29, 2013



snake gourd  1
yam  a small piece
vazhakkai  one
drumstick 1
carrots  2

To grind

coconut grated  1 cup
cumin seeds  half tsp
green chillies  two or three
turmeric powder a pinch
(grind the above as paste)

curry leaves  one sprig
curd two cups
coconut oil  one tsp


cut the vegetables and cook till tender.

Now add the paste along with the curd.  mix well and add salt. sprinkle the curry leaves.
cover and cook for some time, do not allow the curd to boil. now add the coconut oil.
allow ten minutes for the flavours to infuse

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