Ingredients:
Vazhakai - 1 medium sized diced
Shallots - 3
Coconut - few pieces for grinding
Green chilies - 1 (or as per need)
Jeera - 1/4 teaspoon
Oil - 1 tablespoon
Mustard seeds - for tempering
Curry leaves - few
Tumeric powder - 1 pinch (optional)
Water - 1/2 cup
Salt - as per taste
This is one of the easiest way of making a poriyal (side dish/sabji) for rice. We south Indians need a curry (dry/gravy) accompanying rice with variations every time we eat.
In a mixer grind shallots, coconut pieces, green chilies, jeera with a little water into a thick paste. Keep this aside.
In a kadai warm up oil and add mustard seeds. While the mustard seeds are spurting add in the curry leaves and diced vazhakai. Saute it for a few minutes at low/medium flame. Pour in the ground coconut paste with half cup of water & tumeric powder. Cover the kadai with a lid and let it cook over low/medium flame for atleast 10 mins or until its cooked.
This tastes amazing with sambar rice.
Vazhakai - 1 medium sized diced
Shallots - 3
Coconut - few pieces for grinding
Green chilies - 1 (or as per need)
Jeera - 1/4 teaspoon
Oil - 1 tablespoon
Mustard seeds - for tempering
Curry leaves - few
Tumeric powder - 1 pinch (optional)
Water - 1/2 cup
Salt - as per taste
This is one of the easiest way of making a poriyal (side dish/sabji) for rice. We south Indians need a curry (dry/gravy) accompanying rice with variations every time we eat.
In a mixer grind shallots, coconut pieces, green chilies, jeera with a little water into a thick paste. Keep this aside.
In a kadai warm up oil and add mustard seeds. While the mustard seeds are spurting add in the curry leaves and diced vazhakai. Saute it for a few minutes at low/medium flame. Pour in the ground coconut paste with half cup of water & tumeric powder. Cover the kadai with a lid and let it cook over low/medium flame for atleast 10 mins or until its cooked.
This tastes amazing with sambar rice.
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