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Receta Moor Kolambu (Yogurt Vegetable Curry)
by Navaneetham Krishnan

Moor Kolambu (Yogurt Vegetable Curry)

The distinctly unique aromas, flavors and colors will suit many a local palate.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Indian
Tiempo para Cocinar: Raciónes: 4 person

Wine and Drink Pairings: with rice

Ingredientes

  • 1/2 carrot - diced
  • 1 potato - diced
  • 1 eggplant - diced
  • 1 1/2 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp asafetida (optional)
  • 1 1/2 cup yogurt (whisk to remove lumps)
  • salt for taste
  • Tempering
  • 2-3 dried red chilies - cut into pieces
  • 3-4 sprigs curry leaves
  • 1 tsp black mustard seeds
  • 1 tbsp ghee/oil

Direcciones

  1. Simmer carrot, potato, eggplant, spices and salt with 1/2 liter of water.
  2. Cook to soften the veggies.
  3. Heat ghee and quick fry tempering ingredients.
  4. Scoop and add into the pot of vegetables.
  5. Also add the yogurt in and off the heat.
  6. Gently stir to combine all the ingredients.