Ingredients:
Vellari- 1 cup cubed
Water-1/3 cup
Green chilies -2 nos slit
Curry leaves-1 string
Salt- 1 tsp
Grated Coconut-1/3 cup
Mustard- 1 tsp
Curd- 1/3 cup
Oil- 1 tsp
Mustard seeds- ½ tsp
Curry leaves- 1 string
Red chilies- 2 nos
Method:
In a cooker place Vellari, water, green chilies, curry
leaves and salt and cook until one whistle, reduce the flame and cook for another
5 minutes then turn off the flame and let it cool.
Grind together coconut and mustard seeds to a fine paste.
Open the cooker and check whether there is enough water,
if there is more water, remove and keep it aside. In medium fire add ground
coconut and stir well until the raw smell goes. If there is less water, add the water which you kept aside. Turn off the fire and add the
curd and mix well. The curd gets heated its own as the cooker is hot. Be careful not to curdle the curry as the cooker will be too hot.
In another pan add oil, splutter in mustard, red
chilies and curry leaves and pour over the curry.
Serve Hot with Rice.
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