Finger licking good traditional curry from Kerala cuisine. Kerala. I love to eat this curry, especially if prepared for lunch & later when the same is used at the time of dinner
When it thickens add fresh curry leaves and get ready to serve. For seasoning- Mustard, fenugreek, Bengal gram, curryleaves and 2 red chillies. Once they splutter and the seeds become brown add the curry leaves, chopped onions and green chillies to it and stir for 15 seconds
Keralastyle Tomato curry|Nadan Thakkali curry. So,this is how I make Keralastyle Tomato curry. This Keralaspecial tomato curry tastes creamy with a dash of tanginess of tomato and smoothness of coconut paste
Add turmeric, coriander, chili powders one by one and saute well. Add dry red chili and curry leaves. This is a Keralastyle preparation of tomato curry with coconut milk
Ulli theeyal recipe - Keralaspecial spicy, tangy gravy made with small onion/Shallots. Ulli Theeyal is a Keralaspecial, gravy kind of side dish served for rice
Curry leaves - few. Splutter the mustard seeds and curry leaves in the oil. Kuruma masala - 1 recipe. Green peas kuruma goes very well with appam or roti
This recipe is also made using some chopped cubed potatoes. This dish can be made with only tomatoes also skipping onions and yet makes a great tasty side dish especially when you do not have stock of vegetables and need a quick side dish
Curry leaves and Cilantro. Tomato Tamarind Rasam I Thakkali Rasam, Ultimate Kerela Style Sambar. A special thanks to Priya for giving me her space to share my thoughts and a recipe
Menthi Koora Pappu or Methi ki Dal or Lentils with Fenugreek Leaves. Menthi Koora Pappu (Methi Dal) is a sweet-and-bitter dal that is very different from the normal dals
Now add the garlic, curry leaves and tomatoes and fry for two more minutes and keep it aside. CLICK HERE TO SEE RECIPES OF 20 VARIETIES OF RASAM. Coriander seeds 3 tea spoonsThur dal 2 tea spoonsTomatoes chopped 2Garlic pods 5 or 6Red chillies 3Pepper corns 1 1/2 tea spoonsCumin seeds 1/2 tea spoonCurry leaves 2 tb spoonsGhee 1 tea spoon
If you do not get the fresh ones, you can prepare with the dried beans following the same procedure but you have to pressure cook the beans before adding it to the curry
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