Sunday, 30 October 2011

Kumbalanga Moru curry

Kumbalanga – 250gms (Chena or Pacha Nenthrakkaya)
Green chilly – 3
Grated coconut – 1/2 cup
Curd (thick) – 1 cup
Cumin seeds(jeera) – 1/4 tsp
Red chilly powder – 1/4 tsp
Turmeric powder – 1/2 tsp
Mustard seeds- 1/4 tsp
Dry red chilly – 2
Uluva) – 1/4 tsp
Curry leaves

Cut kumbalangao into medium pieces and cook with little turmeric powder,red chilly powder,salt and water.
Grind grated coconut with jeera,curry leaves, green chilly to a fine paste.
Add beaten curd to cooked kumbalam and stir well to avoid curdling.
Once it becomes thick in consistency add coconut paste to it and boil for 2-3 mins.Remove from fire.
Heat oil in a pan .splutter mustard seeds,dry chilly and uluva and add it to the curry.
Garnish with curry leaves.

(By:Sammy Nathan)

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