Simple
curry with coconut for rice/ Ozhichukootan curry
A curry without coconut
is unbelievable for papa... he carries a Nair tag wherever he goes… with his “any
curry with coconut” except his “chaya” J
Ozhichukootan
can be easily made without veggies and it tastes the rice rich. But my MIL sautés
a handful of drumstick leaves/ muringa leaves which further increases health
and taste. Try this simple recipe for rice!
Ingredients to grind:
Coconut
grated – 2 cups (medium)
Shallots
/small onion – 2 nos
Chilli
powder – 2 tsp
Jeera/
cumin seeds – 1 tsp
To mix:
Tamarind
paste – for taste
Salt
– for taste
To temper:
Coconut
oil – 1 tbsp
Drumstick
leaves - handful
Shallot
– 1, chopped into small pieces
Mustard
seeds – 1 tsp
Curry
leaves – a sprig
Red
chilli – 1
Method:
Grind the items listed ‘to
grind’ with water in a mixer into a smooth paste. Transfer the grinded paste
into a bowl. Add required amount of tamarind and salt. Heat oil in a
cheenachutty /wok – add mustard seeds to splutter, and then finely chopped
shallots, fry till it turns golden brown. Now add curry leaves, drumstick
leaves and red chilli toss well - pour grinded paste into it.
Close the wok
with a lid so that the aroma remains with it. Allow it to boil – not heavily. Now
it is ready to serve.
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