Coconut - 1 cup
Turmeric powder - a pinch
Green Chilli - 4 or 5
Paccharisi/ Sona Masoori Rice - 1 tbsp (soak in water for 10 mins)
Curd/ Plain Yoghurt - 2 cups
Salt - as per taste
Garnishing
--------------
Mustard - 1 tsp
Fenugreek - 1/4 tsp
Red chilli - 1
Curry leaf - 1 sprig
Grind coconut, turmeric powder, green chillies and rice into a smooth paste. Beat curd into a thin consistency. Add ground paste, salt and mix well. In a kadai, splutter mustard, curry leaves, fenugreek and red chilli. To this, add the yoghurt mix and boil for a minute. Note: Do not over-boil, it should be removed from flame as soon as bubbles start to appear.
Splutter mustard, fenugreek, red chilli and curry leaves and garnish.
Variant
----------
1) Add red chillies instead of green chillies and omit adding turmeric powder to the ground paste
2) You could add vegetables boiled with necessary salt to the gravy.
(Choice of vegetables: Arum/ Chembu/ Cheppan kizhangu or Green Mango or Cucumber)
Turmeric powder - a pinch
Green Chilli - 4 or 5
Paccharisi/ Sona Masoori Rice - 1 tbsp (soak in water for 10 mins)
Curd/ Plain Yoghurt - 2 cups
Salt - as per taste
Garnishing
--------------
Mustard - 1 tsp
Fenugreek - 1/4 tsp
Red chilli - 1
Curry leaf - 1 sprig
Grind coconut, turmeric powder, green chillies and rice into a smooth paste. Beat curd into a thin consistency. Add ground paste, salt and mix well. In a kadai, splutter mustard, curry leaves, fenugreek and red chilli. To this, add the yoghurt mix and boil for a minute. Note: Do not over-boil, it should be removed from flame as soon as bubbles start to appear.
Splutter mustard, fenugreek, red chilli and curry leaves and garnish.
Variant
----------
1) Add red chillies instead of green chillies and omit adding turmeric powder to the ground paste
2) You could add vegetables boiled with necessary salt to the gravy.
(Choice of vegetables: Arum/ Chembu/ Cheppan kizhangu or Green Mango or Cucumber)
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