Sunday, 9 December 2012

Mangalorean curry

Mangalorean curry is a spicy curry that has a strong coconut base with tamarind flavour along with other spices.  This curry is prepared usually with chicken or with  vegetables




Ingredients required

For the masala paste

  • Half cup of sauted onions
  • One cup of grated coconut(Which is later sauted along with garlic pods)
  • 6-7 garlic pods
  • 4-5 tiny pieces of tamarind
  • 5-6 dry chilly
  • 1 tsp of whole dhanya
  • 1 tsp of whole jeera
  • 1/2 tsp of peppercorn
  • Half tsp of methi seeds/venthayam
To temper
  • 3 tsp oil
  • 1/2 tsp rai/ mustard seeds
  • 1/2 tsp jeera
  • 1/4 tsp methi/venthayam
  • 1/4 tsp peppercorn
  • 1/4 tsp dhanya
  • 6-7 curry leaves
  • 2-3 green chillies, slit lengthwise

Other
  • 1/2 cup of finely chopped onions
  • 1/2 cup of mixed vegetables like carrot, cauliflower, potato, green peas
  • 1 tsp salt
  • 1/2 cup of boiled double beans (optional)

Method

As given in pic below, first dry roast coconut with garlic.  Then,  onions  (sauted alone).  Also all dry spices , cool them separately, blend them together.  This forms the basic masala for mangalorean curry, keep them aside



In a kadaai, heat oil and add ingredients for temper one by one.  Later, add chopped onions.


Now, throw in salt and vegetables, double beans.  


Add in blended masala, cook till vegetables are done.  Serve hot with rice





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