Friday, 13 July 2018

Simple curry with coconut for rice/ Ozhichukootan curry


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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