Naarangaa Curry (Lemon in Fried coconut)

Ingredients:
Lemon- 2 big roughly chopped
Onions- 2 big roughly chopped
Green chillies- 4 slit
Grated Coconut- 1/2 cup
Peppercorns- 6
Coriander powder- 4 tbsp
Chilli powder- 1 tbsp
Turmeric powder- 1 pinch
Salt- as required
Sugar- a pinch
Oil- 1 tsp
Mustards-1 tsp
Curry leaves- 2 strings

Method:

  1. In a non stick pan add grated coconut, one string curry leaves and pepper corns and fry that till light brown in color. Add Coriander powder, Chillipowder, turmeric to this fry slightly. Grind this to a paste and keep aside.
  2. In a cooker add 1/2 glass water, 2-3 tsp of salt and bring it to boil.
  3. Add lemon, onions, sugar and green chillies to the boiling water and close the cooker. 
  4. After 2 whistles, turn off the fire and open the cooker when the pressure settles.
  5. Add the ground coconut paste and bring it to boil. Check the salt and the gravy consistency. If you want more gravy, you can add more water and boil it. Turn off.
  6. Heat a small pan and add oil, splutter in mustards and curry leaves and pour this into the curry.
  7.  Serve hot with Rice.


Courtesy: Mani Alex

Popular posts from this blog

Pesaha Appam & Pesaha Paal (Indari Appam & Paal)

Image
Indari Appam Ingredients: Fine Roasted Rice flour- 2 cup Urad Dal-1/2 cup Coconut -1/2 coconut grated Cumin- 2 pinches Garlic- 2-3 cloves Salt- Little Method: Roast Urad dal slightly in a pan until the raw smell goes. After that soak it in water for 4-5 hours. Grind it as we grind for Idly/Dosa. Please make a point not to add too much water. Grind together Coconut, garlic and cumin to a fine paste. Mix in the Coconut paste, Rice flour and Urad dal paste with little salt to make a thick batter thicker than idly batter. Keep aside 1/2 an  hour. This batter would make 2 appams'. Pour this into two steel plates and steam it in a steamer for 20-25 minutes. Serve it with Paal. Pesaha Paal Ingredients: Coconut-1 grated Rice flour-2 tbsp Sugar- As needed (approx 8 tbsp) Cardamom powder- 1/2 tsp Salt- A pinch Method: Take out 1st and 2nd milk from the coconut and keep aside. Take 1 cup of second milk and mix in the rice flour to this. Add this rice flour m
Read more

Royal Potato..

Image
Ingredients: PotatoCubes- 200 gms Onions- 2 Tomatoes- 2 Ginger - 1 small Garlic- 3 flakes Green chillies- 2 White pepper- 1/2 tsp Red chilli Powder-1 tsp Turmeric powder- 3/4 tsp Garam Masala- 1 tsp Fresh cream- 5tsp Dry fruits- 1/4 cup Milk- 1/2 cup Ghee- 8-10 tsp Salt To taste Coriander leaves- For garnishing Method: 1) Grind tomatoes, Onions, Ginger, Garlic and Green chillies into a fine paste. 2)Heat ghee and add the dry fruits and saute for few minutes and remove and keep aside. 4) To the remaining ghee add the Onion- tomato paste and fry till it turns golden brown and the ghee starts to seperate. This will leave a nice aroma too. 5) Add salt, red chilli powder, white pepper powder, turmeric powder, garam masala and saute for 2- 3 min. 6) To this thick gravy add milk and bring it to boil, reduce the flame now add the potatoes and cook until the gravy becomes thick and the potatoes gets cooked. 7) Add half of the dry fruits to the gravy while
Read more

Easy Sannas...

Image
Ingredients: Ponni Rice/Idly Rice-2 cups Urad Dal-1 tbsp Yeast-1/4 tsp Sugar- 2 tbsp Warm Water-1/4 cup Salt- As required Method: Soak the rice and urad dal for 6hrs and grind it to a batter. Add sugar & yeast to the warm water and keep it aside for 10 mins.  After that add this mixture to the batter prepared and add salt and keep it aside for 4 hrs. Take an Idly mould and grease it with coconut oil and pour the batter and cook it for 15 mins. You can prick with a fork or tooth pick to see whether its done. If its done, the fork/toothpick will come out clean. You can serve hot with curry. Note:  I have made Sannas in a frying pan also. the picture is shown here. Its looks like Idly or Dosa but it tastes different.
Read more