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Tomato – 2 medium sized
Fresh coconut – ¼ cup
Ginger – ½ inch
Dry red chillies - 4
Coriander seeds – 1 teaspoon
Fennel seeds - 1 teaspoon
Turmeric powder – ¼ teaspoon
Garlic – 4 to 5 cloves
Oil – 1 tablespoon
Mustard seeds – 1 teaspoon
Curry leaves – 6 to 7
Kokum – 3
Salt to taste
Water
Recipe:
- Soak red chillies, coriander seeds and fennel seeds in water for about 10-15 mins.
- In a blender, add grated coconut, chopped tomatoes, ginger and turmeric powder.
- Also add soaked red chillies, coriander seeds, fennel seeds.
- Grind it to a smooth paste.
- Heat oil in a pan, add mustard seeds and curry leaves and let them splutter.
- Now add crushed garlic and let it become brown in color.
- Add the ground paste and mix well.
- Add water to adjust the consistency.
- Finally add salt and kokum.
- Simmer on low to medium flame for about 10 mins.
- Serve hot with steamed rice.
*You can also add dried prawns
or boiled arvi in this curry.
