KUMBALANGA AND CHENA MORU CURRY😋
Well, talking about this recipe, this is one of my favourite that I tend to make often at home., Every time i eat this, This is a simple and tasty curry. This curry can be make quickly and easily.
- Preparation Time :- 10 Minutes
- Cooking Time :- 15 Minutes
- Serves :- 4
INGREDIENTS:-
- Ash gourd/ Kumbalanga : 1 and half cups( cut small pieces)
- Elephant Yam/ chena: 1 cup (cut small pieces)
- Turmeric Powder : 1/2 Teaspoon
- Red Chilly Powder: 1/4 Teaspoon
- Green Chilly : 4nos( slit length wise)
- Salt to Taste
GRIND TO PASTE
- Curd/Yogurt : 1 and half cups
- Coconut Grated : 1/2 cup
- Cumin seeds : 1/2 Teaspoon
- Garlic : 4 cloves
- Ginger : small Pieces
- Curry Leaves :- 1 sprig
- Pepper : 2 Teaspoon
FOR TEMPERING
- Coconut Oil : 2 Table Spoon
- Mustard Seeds: 1/2 Teaspoon
- Dry Red Chillies: 3 (torn in to pieces)
- Fenugreek Seeds/ Methi: 1/2 Teaspoon
- Curry Leaves : 1 sprig
HOW TO MAKE KUMBALANGA AND CHENA MORU CURRY:-
1. Grind all ingredients except yogurt listed above" Grind to Paste" into a fine paste. Beat curd with a pinch of salt and mix it with the grounded coconut paste. keep it aside.
3. Once the kumbalanga and chena is cooked well add the coconut and curd paste to this and keep it in low flame. Bring the curry - just to a boil and immediately turn off the stove.
4. For seasoning, heat coconut oil in a pan over medium flame, add the mustard seeds, once they start spluttering, add fenugreek seeds , add red chillies and curry leaves. Turn off the flame. Keep it for 1 minute and then pour to the curry. Immediatley cover with a lid, so that all the aroma stays in the curry.
5. Tasty kumbalanga and chena moru curry is ready. Serve with rice and enjoy.
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