Ingredients
chopped cabbage - 3 cups
turmeric powder - 1/2 teaspoon
cumin seeds - 1/2 teaspoon
green chilies - 2 or 3
des. or fresh coconut - 1/2 cup
garlic cloves - 3
onion - 1 small (optional)
urad dal - 1 teaspoon
mustard seeds - 1/2 teaspoon
oil - 1 teaspoon
salt to taste
Preparation
Chop the onion. Heat the oil on medium heat and add the mustard seeds. When they pop, add the urad dal and curry leaves. Then add the onions and saut� till browned.
Now add the cabbage, turmeric powder and salt. Stir for a while, lower the heat and cook covered for five minutes.
Crush the garlic and cumin seeds and add to the cabbage along with the green chilies and the coconut.
Stir for a few more minutes and remove from heat.
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Aviyal
1 or 2 green chilies
one teaspoon cumin seeds
� teaspoon turmeric powder
raw coconut or coconut powder (� cup)
salt to taste (one teaspoon)
3 Tablespoons yogurt or 1 Tablespoon lemon juice or 1/3 cup diced raw mango
fresh curry leaves or pre-soaked dry curry leaves
5 cups mixed vegetables (kumbalanga, kathirikka, padavallanga or padaval, muringakka, raw plantain, carrots (1 or 2 only, else it becomes too sweet), japanese or any variety long eggplant, long beans or french beans, cucumber, potatoes, zucchini other kinds of squash, and canned drumsticks.
If using plantain or raw banana, cut into long strips ( 2 inches x half inch x .25 inches approx.) and mix with some yogurt (2 tablespoons) and keep aside for 10 minutes. Rinse well before boiling. If using canned drumsticks, add only at the very end. Also reduce the salt you add.
Boil the veggies with water (say � cup), salt and turmeric powder. When boiling add very little water if the veggies you add are rich in water (cucumber, cumbalanga etc.) Add the sliced green chilies to the boiling vegetables if you don't like it too hot. Else blend it with the coconut. Add the veggies that take longer to cook like plantain first, then beans etc. Meanwhile, blend the coconut to a smooth or semi-smooth paste with the green chilies or half the green chilies, and cumin. When the veggies are almost cooked, add this blended paste and curry leaves cook for a few minutes. Finally add the yogurt/lime juice/raw mango and mix it in. You can season with mustard seeds if you wish but I prefer not to add any more oil (the coconut has enough of it).
Serve the above with rice, pappadums and plantain chips.
Aviyal (Alternate)
1 c. grated coconut
� tsp. Turmeric
� tsp. red chile powder
salt
mustard seeds
oil
3 or 4 Tbs. Yogurt
� c. water
2 or 3 Tomato, cut into long pieces
1 medium Onion, cut it into long slices
2 to 4 Green chile, according to how hot you want; cut it long
curry leaves
1 or 2 Potato or Carrot
2 or 3 cucumber
1 zucchini squash
1 chokko squash
� raw (green) banana
10 or 12 green beans (or long green beans)
Cut all veggies into long pieces, 1 inch long, and 0.5 cm thick.
Note: You can avoid either or both squash if you like to; also banana if it is too gluggy. But you need all the others. You can add chena, padavalam, muringakkaya, etc. if you can get them. Cut them all in the same way (except muringakkaya, cut it into 1.5" long pieces and split into half), same length and thickness as others.
Put them in a pot in layers, beans and carrot at the bottom, then chokko, then banana, then potato, then zuchini, then add the onion slices, cut green chilees and curry leaves, then put the coconut, turmeric and chile powder (spread it on the top, all three), then put tomato slices, and then cucumber on the top.
Then pour water, cover with a lid and cook in low-medium flame. When it is cooked, add salt, and then stir well, careful not to break the vegetable pieces. If there is plenty water, keep it for a while to be dried up. Heat the oil, add mustard seeds, and curry leaves, add it to the above mix. Then add the yogurt and stir well, adding enough salt of your taste. Serve and enjoy!
Note: After adding the yogurt, don't heat it up, as it will get watery then. So if you want to put some in the refrigerator for the next day, take it first and add yogurt to the rest. You can add yogurt to the other when you are going to have it, after warming it up first. Hope you enjoy.
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Sambar I
Tuar dal or yellow split peas - half cup
Onions - 2 - medium
Okra - 10 or 12 (fresh or frozen) (optional)
Tomatoes - 3 large (or one can) - quartered
Tamarind extract (available in Indian stores) - 1 tablespoon
Coriander powder - 2 tablespoon
Chili powder - 1 tablespoon
Turmeric powder - 1 teaspoon
Methi powder - 1/2 teaspoon
Hing powder - 1/2 teaspoon
Mustard seeds - 1/4 teaspoon
Methi seeds - 1/4 teaspoon
Veg. oil - 1 tablespoon
Salt to taste
Coriander leaves, chopped - 4 Tablespoons
Curry leaves - a few (optional)
Cook the dal with chopped onions, turmeric powder, chili powder and sufficient water. Cut the okra in two inch pieces and saut� them in a frying pan with one teaspoon oil till dry and slightly browned. Mash the cooked dal with a wooden spoon and add the salt, coriander powder, methi powder, hing and the tamarind extract.
Simmer for a few minutes and add the tomatoes and okra and half of the coriander leaves. When the vegetables are cooked ,heat oil in a fry pan with a splatter screen or a lid and pop the mustard seeds. Remove pan from the fire, add the curry leaves and methi seeds. Add this seasoning to the sambar and garnish with the rest of the coriander leaves.
Hint. Other vegetables that can be added to sambar are potatoes (which do not freeze well) ,shallots, pearl onions (available frozen), cucumber, Indian or oriental eggplant (baingan), beans, carrots, lima beans or squash.
Sambar II
� cup (heaped) thur dal (parippu)
2 Tbs. coconut gratings
1 Tbs. bengal gram dal
2 sprig curry leaves
1 tsp. mustard seeds
tamarind lump (the size of a marble)
2 tsp. (heaped) coriander seeds
2 Tbs. oil
� tsp. cumin seeds
1 bunch coriander leaves
� tsp. fenugreek
seeds salt to taste
8 pepper corns
chunks of vegetables (tomato, turmeric, onion, squash, potato,
asafoetida (ingua) okra, raw banana, 6 red chilies (just about anything)
Preparation
Wash thur dal thoroughly.
Boil 1 liter of water. Drop dal in boiling water. Cook until soft.
Take a little oil in a frying pan on another flame. Roast mustard, coriander, fenugreek, cumin, pepper, turmeric, red chilies, asafoetida, bengal gram dal, coconut gratings and 1 sprig of curry leaves - all in the same sequence, until brown.
Grind all the roasted ingredients with tamarind to a fairly smooth paste.
To the cooked thur dal, add vegetable pieces and a few coriander leaves. Cook until tender.
Then add salt along with ground masala (paste made above) and some water.
Boil well. When done, remove from flame.
Garnish with bits of coriander leaves. This is usually served with idli.
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Pulisseri (yogurt curry)
� Onion, cut into small pieces
2 or 3 Green chile, cut long
� tsp. Turmeric powder
� tsp. chile powder
� tsp. methi (uluva/fenugreek) powder
� tsp. cumin (jeerakam) powder
oil
salt
mustard seeds
curry leaves
1 or 2 zuchini squash/chayote squash/green apple (grannysmith), cut into pieces
2 c. Yogurt (wholemilk one is better), whipped well.
Heat oil, fry mustard seeds, then add onion, green chile and stir for a while. Then add curry leaves (optional), and then all the powders and salt. Stir for a few seconds, then add the veg. pieces, and a cup of water. Cover it and cook. When cooked, take it off the stove, and after a while (when cooled down a bit) add the yogurt to it, stir well. And it is ready! Note: (You can use ripe mango instead of squash/apple if you like. Also, you can add coriander leaves if you like.)
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Thoran (vegetables simmered in coconut milk)
� lb. Beans/Carrot/Yellow or Mexican Squash/Beetroot note: If using Carrot or Beetroot, grate them. If others, cut them into small pieces (cubes). You can also use carrot and beans together; then cut carrots too into small cubes.
� tsp. chile powder
� tsp. turmeric powder
� c. dessicated/shredded coconut
1/3 onion cut into small pieces
oil
salt
mustard seeds
curry leaves (optional).
Heat oil, fry mustard seeds, then add onion, and stir until it turns light brown. Then add salt, then chile and turmeric, and stir well. Add coconut, stir well for while, and then add the veg. Cover it and cook on a low flame. Give a stir once a while between a couple of minutes, until it is cooked. Thoran ready! (You can add cumin powder [a pinch] too if you like.)
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Rasam
Tuar dal - � cup
Masoor dal - � cup
Tomatoes - 1 16 oz.can or 4 large tomatoes
Tamarind extract - � teaspoon
Black pepper powder - � teaspoon
Saunf - � teaspoon (optional)
Whole red pepper (dry red chili) - 2 or 3
Chili powder - � teaspoon
Turmeric powder - � teaspoon
Hing powder - � teaspoon
Methi seeds - � teaspoon
Garlic cloves - 3 cumin seeds - 1 teaspoon
Mustard seeds - � teaspoon
Coriander and curry leaves - a bunch salt to taste
Cook the dal well with sufficient water. Add the tomatoes, salt, chili powder, turmeric powder and tamarind extract. Crush the cumin and garlic and add to the rasam with the black pepper. Simmer for a few minutes and add the hing powder. Heat a little oil in a fry pan and pop the mustard seeds. Add the methi seeds saunf and curry leaves after removing the heat source and add to the rasam. Garnish with coriander leaves.
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Parippu
Moong dal - 1 cup
Turmeric powder - 1 teaspoon
Cumin seeds, crushed - 1 teaspoon
Garlic clove, crushed - 1 (optional)
Dessicated coconut - � cup
(optional) curry leaves - a few
Salt to taste
Dry roast the moong dal on medium heat for ten minutes. Cook it with sufficient water and turmeric. Grind the coconut with a little water and cumin seeds. Add to the boiling dal along with the curry leaves and salt.
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Olan
Brown peas or black eyed peas (canned is O.K.) - 1 cup
white pumpkin - cubed - 1 cup
yellow pumpkin - cubed - 1 cup
green chilies - 2 or 3, sliced
coconut milk - 1 can - 1 1/2 cups
curry leaves - a few
salt to taste
Cook the peas (if using dry variety). Add the pumpkins to the peas with some water and salt and simmer on a low fire. Add the green chilies. Finally add the coconut milk and curry leaves, heat for a minute and remove from fire.
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Pulinkari
Pumpkin or squash or zucchini (cut into one inch cubes) - 2 cups
Coconut - 2 tablespoon
Chili powder - 1 teaspoon
Coriander seeds - 1 teaspoon
Methi seeds - � teaspoon
Turmeric powder - � teaspoon
Tuar dal - 1 tablespoon
Urad dal - 1 tablespoon
Tamarind extract - 1 tablespoon
Hing powder - 1 teaspoon
Curry leaves - a few
Dry red chilies - 2
Salt to taste
Oil - 1 teaspoon
In a frying pan, roast the coconut with the coriander, methi, urad dal and tuar dal until brown (use low heat). Grind the mixture into a paste when cool. Cook the pumpkin with the chili powder and turmeric powder and salt. Add the tamarind extract and simmer for a few minutes. Add the coconut paste, hing powder and the curry leaves. Heat the oil in a frying pan and pop mustard seeds and dry red chilies and add to the mixture.
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Aviyal
Mixed vegetables (available south Indian veggies like kumbalanga (similar to cucumber),
kathirikka (baingan or eggplant),
padavallanga (snake gourd) or padaval (chundakka)
drumsticks(muringakka),
raw plantain etc.
You can also use carrots (1 or 2 only, else it becomes too sweet), Japanese or any variety long eggplant, long beans or French beans, cucumber, raw banana, potatoes, zucchini other kinds of squash, and canned drumsticks. If using plantain or raw banana, cut into long strips ( 2 inches x half inch x .25 inches approx.) and mix with some yogurt (2 tablespoons) and keep aside for 10 minutes.
Other ingredients:
1 or 2 green chilies
one teaspoon cumin seeds
1/2 teaspoon turmeric powder
raw coconut or coconut powder (1/2 cup)
salt to taste (one teaspoon)
3 Tablespoons yogurt or 1 Tablespoon lemon juice or 1/3 cup diced raw mango
fresh curry leaves or pre-soaked dry curry leaves
Boil the veggies with water (say 1/2 cup), salt and turmeric powder.
Preparation
Rinse well before boiling. If using canned drumsticks, add only at the very end.
Reduce the salt you add.
The total sliced vegetables should total approximately five cups.
When boiling add very little water if the veggies you add are rich in water (cucumber, cumbalanga etc.)
Add the sliced green chilies to the boiling vegetables if you don't like it too hot. Else blend it with the coconut.
Add the veggies that take longer to cook like plantain first, then beans etc.
Meanwhile, blend the coconut to a smooth or semi-smooth paste with the green chilies or half the green chilies, and cumin.
When the veggies are almost cooked, add this blended paste and curry leaves cook for a few minutes.
Finally add the yogurt/lime juice/raw mango and mix it in.
You can season with mustard seeds if you wish but I prefer not to add any more oil (the coconut has enough of it).
Serve the above with rice, pappadums and plantain chips.
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Vegetable fry (mizhukku puratti)
green beans - 1 inch lengths - 2 cups
plantains or green bananas - cubed - 1 cup
salt to taste
Lots and Lots of oil (just kidding - 3 teaspoons oil)
Preparation
Soak the plantains in warm water and turmeric. Drain well and cook with salt. Cook the beans separately in a little water. ( Zap it to save time - add a half cup of water and salt, cover and microwave it at high for 4 to 6 minutes).
Heat the oil in a frying pan and add the beans (drain off any water left), Stir for a minute and then add the plantains. Stir till nice and browned.
Hint: This curry may be made with any cooked vegetable.
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Kadachakka Varutharachu (breadfruit curry)
1 lb. Potato or kadachakka (bread fruit), cut into small cubes
� tsp. chile powder
� tsp. turmeric powder
2 tsp. coriander powder
1 tsp. garam masala
3 oz. coconut milk (optional)
1/3 onion, cut into small pieces
2 green chile (optional), cut long
oil, salt, mustard seeds
Curry leaves (optional)
Heat oil, fry mustard seeds, add onion, green chile & curry leaves, stir until it turns light brown. Then add salt, all the powders and masala, stir until it turns brown, then add coconut milk and veg., stir well, cover it and cook until well cooked. (If not adding coconut milk, add a cup of water instead). It is ready to serve! (In fact, it should be made by roasting coconut and all the spices, and blending them very nicely, but it is not easy to do it here. So I made up this version.) (You can cook kadala too the same way. For kadala, you can use just the garam masala and chile powder only. Either way, it tastes good.)
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Theeyal
Shallots or pearl onions - one cup
large onions - 2
garlic cloves - 2
grated coconut - 1 cup
coriander seeds - 1 teaspoon
methi seeds - 1 teaspoon
tamarind extract - 1 tablespoon
chili powder - 1 tablespoon
turmeric powder - 1 teaspoon
oil - 2 teaspoons
salt to taste
curry leaves - a few
Peel and chop the large onions fine. Heat one teaspoon of the oil in a frying pan and add � cup of the chopped onions. saute well and when browned, add the curry leaves, coriander seeds and methi seeds. Stir for a few more minutes and remove and keep aside.
Wipe the pan and add the coconut. On a low heat, dry roast the coconut till brown (not burned). When it is cool, blend the coconut with the onion mixture adding a half cup of water.
Heat the remaining oil in a saucepan and add the mustard seeds. When they pop, add the curry leaves and remaining onions and shallots and stir till browned. Add the tamarind extract and � cup water and salt. When it starts to simmer, add the blended paste and cook on a low fire for 20 - 30 minutes.
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Katti Parippu
Katti parippu (beans without flavor)1 - 2 c.
yellow mung dal or yellow split peas
1 potato (optional), cut into cubes
� onion, cut long
2 or 3 green chile, cut long
1 shallot, cut into small thin pieces
oil
salt
crushed chile or red whole chile
Mustard seeds and curry leaves are optional.
Cook parippu with onion, green chile, potato, and a few drops of oil. When cooked, add salt, stir well. Smash the potato pieces well. Heat oil, fry mustard seeds, add shallots, then red chile and curry leaves, add it to the parippu when the shallots turn brown. Stir well, and it is ready!
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Idli1 cup black gram (urad) dal
1 teaspoon methi seeds
1/2 teaspoon salt
2 cups cream of rice
spray oil or ghee for greasing cups
Lightly wash urad, and cover with chlorine-free water. Grind methi and mix with urad, along with salt, and allow to soak uncovered for 3 hours. Soften the cream of rice by soaking for the final 15 minutes. Without washing, grind urad in food processor to a fine paste. Add cream of rice to paste, and grind again until mixed well. Place in ceramic bowl, cover with plastic wrap, and place in a warm place until double in bulk. The amount of time this will take depends on the temperature. The batter will double in 8 hours if the temperature is over 85 degrees, and at lower temperatures it can take as long as 30 hours. If the batter doesn't rise, don't despair, just find a warmer place. A small microwave oven, with the door open just enough to turn on the light, works well, as does a cold oven with the light on.
Many silly people substitute rava (sooji, cream of wheat) for rice, especially in colder climates like the Frisco Bay Area, because their batter doesn't rise. This is an unnecessary compromise, and people so inclined may just has well go to Pasand and eat their idli bricks. The fermentation process depends on the presence of wild yeast, which appears to stick well to the urad and to the methi. Soaking the dal uncovered allows you to "catch" additional yeast from the air. Don't use baking soda, baking powder, yeast, or yogurt to "help" fermentation. I've conducted controlled experiments on these agents, and methi outperforms them. Yeast starts fast, but it poops out and leaves your idli tasting like elephant cacoos. Baking soda, baking powder, and yogurt retard fermentation.
After your batter has gone nuts, you are ready to make idlis. Stir (don't beat) the batter slightly, just enough to evenly distribute the bubbles and not enough to make it subside. Grease idli cups (you can use egg poachers if you want) with spray-on oil or butter, and fill them (almost full) with the idli batter and steam in an idli vessel (basically, a big steamer) for about 15-20 minutes.
The same idli batter can be use to make Sannan. Pour the batter in the container of a pressure cooker (previously greased with oil) about 3/4 full and steam for 15-20 minutes as above. Take out and cut into pieces with a spatula.
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Erissery
Green bananas or plantains (nenthrakkay) - cubed
turmeric powder - 1 teaspoon
chili powder - 1 teaspoon
cummin seeds - � teaspoon
mustard seeds - � teaspoon
urad dal - � teaspoon
coconut, grated - � cup (may substitute des. coconut)
coconut for garnish - 1 tablespoon
black pepper - � teaspoon
curry leaves - a few
salt to taste
oil - 1 teaspoon
Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes. Drain and cook the plantains with the remaining turmeric and salt. Grind the coconut well with cumin and add to the cooked plantains. Let it simmer. Meanwhile, heat the oil and pop the mustard seeds. Add the urad dal and the coconut reserved for garnish and stir till browned. Add this mixture to the eriserry and mix in the curry leaves.
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Pachadi (mango and yogurt curry)
1 or 2 Raw mango, cucumber, chayote squash, cut into small cubical pieces
� onion, cut into small pieces
2/ or 3 green chile, cut round, 1cm thick
2 tsp. Dessicated or shredded coconut, or 7 oz. coconut milk
� tsp. fenugreek powder
1 shallots, cut into round, thin slices
1 red whole chile, cut into round pieces, 2cm thick (optional)
oil
salt
mustard seeds
Curry leaves (optional)
Yogurt - you need to add only if you are using cucumber or squash; if using mango, don't add yogurt.
Put veg., onion, green chile, coconut, coconut milk, fenugreek powder, and salt in a vessel, add a cup of water, stir well, cover it and cook in a medium flame, until it is well cooked. Heat oil in a pan, fry mustard seeds, then add shallots and red whole chile & curry leaves, and add to the above mixture when shallots turn brown and chile is well fried. Whip the yogurt well and add that too. Stir well, and pachadi is ready!
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Upperi (Mezhukkupuratti)
� lb. Beans/Carrot/Snow peas/Asparagus/potato/etc Note: Cut them into small pieces (grate carrot/beetroot - optional)
1/3 onion cut into small pieces
3/4 tsp. crushed red chile
oil
salt
mustard seeds
curry leaves (optional)
garlic (if you like; crush them)
Heat oil, add mustard seeds (if you are using it), then add onion (and garlic if you are using it), stir until it turns light brown, add salt, and then crushed chile; stir well for a while until the chile is well fried (mookkunnathuvare). Then add veg., stir well, cover it and cook in a low flame, and it is ready! (You can cook parippu, cherupayar, vanpayar, kadala, etc. too the same way. First you have to cook (boil) them, and add salt to it when cooked. Also to the split peas and cherupayar, you can add � cup of shredded coconut, after frying crushed chile, if you like. When cooking kadala, you can add a teaspoon of garam masala too if you like, after adding crushed chile.)
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Beans Thoran
Beans
Onion (small)
Coconut (grated)
Green chilli
Mustard seed
Garlic
Oil
Turmeric
Curry leaves
Salt
1/2 kg
3
One cup
3
One tea spoon
2 pod
One table spoon
One pinch
Few
To taste
Method
Cut beans into very small piece. Grind coconut, turmeric, onion, green chilli together. Add one table spoon of oil in to a frying pan ( cheena chatti in malayalam) and add mustard. When the mustard pops add beans, garlic and mix well. Then add the ground coconut masala and do not mix but the masala should be covered by the beans. Add curry leaf and salt to taste. Keep the pan covered and cook in a low flame for 5 minutes. Stir well and serve hot.
Note
For easy cooking one can add coconut, onion, chilli directly to the beans without grinding.
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Upperi (Banana Chips)
Banana
12 (ripe ones)
Oil
� kg
Turmeric
A pinch
Salt to taste
Method
Cut banana into thin round slices. Heat oil in a deep pan. When the oil is boiled add the turmeric and stir. Add banana pieces and fry till it becomes crispy. Drain out from oil and sprinkle salt to taste. Keep it closed in air tight jar.
(Banana is a fruit mainly cultivated in Kerala)
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Kichadi
Ingredients
1. Cucumber 150 gm
2. Green Chilli 5
Mustard 1 teaspoon
Coconut ground 1 cup
3. Curd � litre
4. Coconut oil 2 table spoon
dry chilli 3 cut into two
curry leaves a few
Salt to taste
Method
Cut cucumber into small pieces and cook in salt and water. Grind item no. 2 and add to cucumber. Cook for 5 minutes and then add curd. Low the fire and keep on stirring till it is just about to boil. Remove from the flame. Season it with dry chilli, mustard and curry leaves.
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Cheera Thoran (Spinach-Potato Fry)
Ingredients: (Serves 4)
800 g red spinach or spinach, cleaned and washed
200 g potatoes, peeled and cut into 1.5 cm cubes
salt to taste
90 g grated coconut
For the tempering:
2 tbs (30 ml) coconut oil
1 tsp (5 g) mustard seeds
1 tsp (5 g) urad dal, washed and dried
1 (60 g) onion, sliced
12 curry leaves
2.5 cm ginger, julienne
6 green chillies, slit lengthwise, deseeded and julienne
Instructions
Parboil the potatoes with salt to taste. Drain and keep aside. Heat oil in a pan and season with mustard seeds. When they splutter, add urad dal and stir until light golden. Add onions and saut� until translucent and glossy. Add ginger and green chillies and stir for a few seconds. Add curry leaves and stir well. Add spinach and stir-fry till almost dry. Add potatoes and stir-fry till done and dry. Add the grated coconut and stir for a minute. Remove from heat and adjust the seasoning
Remove to a serving bowl and serve with pathrie, iddiappam, steamed rice or as an accompaniment.
Nutritional Values (per portion)
Calories
283.2 kcal
Proteins
7.0g
Fat
19.4g
Minerals
4.3g
Fibre
2.6g
Carbohydrates
23.3g
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Murunga (Drumstick Curry)
Ingredients: (Serves 4)
12 drumsticks, peeled and cut into 5 cm long pieces
5 (250 g) onions, sliced
ghee for frying
6 green chillies, slit lengthwise
4 tbs (60 g) curry powder
1 1/2 cups (360 ml) thin coconut milk
salt to taste
a few sprigs of curry leaves
a lemon sized ball of tamarind, soaked in water
1 1/2 cups (360 ml) thick coconut milk
Heat ghee in a pan and fry the onions and green chillies for four minutes. Add the remaining ingredients, except the tamarind and thick coconut milk. Cook on low heat till the murunga (drumsticks) are tender. Extract tamarind pulp and add to the curry. Simmer for five minutes. Add the thick coconut milk and bring it to a boil. For a variation, you can substitute drumsticks with beans, bitter gourd, snake gourd, brinjals or potatoes.
Nutritional Values (per portion)
Calories 464.1 kcal
Proteins 7.5g
Fat 33.7g
Minerals 3.6g
Fibre 8.0g
Carbohydrates 32.4g
*************************** Ingredients: (Serves 4)
12 drumsticks, peeled and cut into 5 cm long pieces
5 (250 g) onions, sliced
ghee for frying
6 green chillies, slit lengthwise
4 tbs (60 g) curry powder
1 1/2 cups (360 ml) thin coconut milk
salt to taste
a few sprigs of curry leaves
a lemon sized ball of tamarind, soaked in water
1 1/2 cups (360 ml) thick coconut milk
Heat ghee in a pan and fry the onions and green chillies for four minutes. Add the remaining ingredients, except the tamarind and thick coconut milk. Cook on low heat till the murunga (drumsticks) are tender. Extract tamarind pulp and add to the curry. Simmer for five minutes. Add the thick coconut milk and bring it to a boil. For a variation, you can substitute drumsticks with beans, bitter gourd, snake gourd, brinjals or potatoes.
Nutritional Values (per portion)
Calories 464.1 kcal
Proteins 7.5g
Fat 33.7g
Minerals 3.6g
Fibre 8.0g
Carbohydrates 32.4g
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