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Add a photoThis's a curry that can be enjoyed with hot steaming rice or with Indian rotis.We usually make this during winters when cold weather persists.Mainly a south Indian dish,it's made in coastal regions mainly....where coconut is available in abundance.You can make this cury when you don't have any vegetable on hand or are just plain lazy to cook an elaborate vegetarian or non vegetarian curry.
Ingredientes
- For the gravy masala:
- 1 cup grated coconut(fresh or dry-shredded )
- 2 dry red chillies
- 1 small onion
- 2 fat cloves of garlic
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 4-5 peppercorns
- 1 tsp lemon juice
- 1/4 tsp sugar
- For the seasoning:
- 1/2 of a small onion finely sliced
- 1-2 teaspoons oil
Direcciones
- Grind the spices (dry chillies, mustard seeds, peppercorns, cumin seeds) to a fine powder. Then add the coconut, onion, garlic & lemon juice and grind to a fine paste using approx 3-4 tablespoons of water.
- Transfer the ground mixture into a pan and rinse the mixer jar with approx 1 cup of water and add this to the pan as well. Add the salt to taste,sugar and bring the curry to a boil.
- Adjust the consistency of the gravy by adding more water in 1/4 cup increments. Let the curry simmer for 2 minutes and then remove from heat
- To season, heat oil in a seasoning pan, add the sliced onions and fry them till light golden.
- Pour the seasoning into the prepared curry. Serve hot with boiled rice
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 2 servings | |
| Calories 131 | |
| Calories from Fat 91 | 69% |
| Total Fat 10.74g | 13% |
| Saturated Fat 6.47g | 26% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 161mg | 5% |
| Total Carbs 8.85g | 2% |
| Dietary Fiber 2.9g | 10% |
| Sugars 3.95g | 3% |
| Protein 1.52g | 2% |
