Ingredients:
1. Coconut oil – 1 tbsp.
2. Mustard seeds – 1 tsp.
3. Red dry whole chilly – 2 nos.
4. Curry leaves – 1 sprig
5. Shallots – 6 nos., chopped
6. Tomato – 2 nos., large, chopped
7. Chilly powder – ½ tsp.
8. Curd – ½ cup
9. Salt – to taste
To grind
10. Coconut – ½ cup, grated
11. Garlic – 2-3 cloves, chopped
12. Cumin seeds – ½ tsp.
13. Turmeric powder – ¼ tsp
14. Shallots – 2 nos.
15. Water – ¼ cup
Method:
1. Grind the above mentioned ingredients in the section “to grind” to a coarse paste. Keep aside.
2. Place a saucepan, add coconut oil. Let it turn hot in medium heat. Sputter mustard seeds.
3. Then add red dry chilly & curry leaves. Saute for a second.
4. Add small onions along with salt and saute for a minute till translucent.
5. Add tomatoes, cook covered till tomatoes are slightly mashed. (do not overcook)
6. Add the coarsely grounded mixture. Combine well and let cook for 3 to 4 minutes.
7. Add chilly powder and cook for a minute. Add more salt if needed.
8. Remove the saucepan from the heat. Add curd and combine well till it is well combined. (N.B: Don’t add curd with the heat turned on, heat will curdle the it.)
9. Keep covered for a few minutes.
10. Yummy thakkaali puliserry is ready. Serve it along with rice.
5. Add tomatoes, cook covered till tomatoes are slightly mashed. (do not overcook)
6. Add the coarsely grounded mixture. Combine well and let cook for 3 to 4 minutes.
7. Add chilly powder and cook for a minute. Add more salt if needed.
8. Remove the saucepan from the heat. Add curd and combine well till it is well combined. (N.B: Don’t add curd with the heat turned on, heat will curdle the it.)
9. Keep covered for a few minutes.
10. Yummy thakkaali puliserry is ready. Serve it along with rice.
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