I was thinking of making traditional "Muringakkai Manga curry" when I saw both drumstick and green mangoes sitting in the fridge. I clean & cut the drumsticks , next I get onto the green mangoes..but they had gone bad!! Now what do I do? I thought..green mango gives tanginess to the curry, so why not add tomato instead? So I went ahead, added drumstick, tomato, chillies and also a small potato along with the traditional arachukalakki (ground coconut mixture)..alas..it turned out to be a yummy chaarucurry.
Ingredients
Drumsticks - 2
Tomato - 1 big
Green chilly - 2
Potato - 1 small (optional)
Salt - as per taste
To be ground to paste
Coconut - 3/4 cup
Cumin seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Green chilly - 1 or Chilly powder - 1/2 tsp (as per your spice levels)
Garlic - 1 clove
For Tempering
Coconut oil - 1 tbsp
Small onions - 2
Curry leaves - 1 sprig
Mustard seeds - 1 tsp
Dried chilly - 1
Method
1. Wash, clean and cut the drumsticks to 2 inch pieces.
2. In a manchatti or kadai, add the drumsticks, roughly chopped tomatoes & potato. Add enough water and boil the same.
3. Meanwhile, in the small jar of mixer, add all ingredients mentioned under "To be ground to paste" and grind to a smooth paste. If needed, add some water.
4. Once the veggies are cooked, add the coconut mixture to the manchatti and mix well. The consistency should not be too thick or too thin. Adjust salt. Cook till the mixture starts to boil (it should not be allowed to boil too much). Switch off the stove and keep covered.
5. In a small pan, add coconut oil. Splutter the mustard seeds, add the thinly sliced small onions, curry leaves and dried chilly. Saute till the onions turn brown and crisp. Add them immediately to the gravy and keep it closed for sometime for the flavors to set in.
Ingredients
Drumsticks - 2
Tomato - 1 big
Green chilly - 2
Potato - 1 small (optional)
Salt - as per taste
To be ground to paste
Coconut - 3/4 cup
Cumin seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Green chilly - 1 or Chilly powder - 1/2 tsp (as per your spice levels)
Garlic - 1 clove
For Tempering
Coconut oil - 1 tbsp
Small onions - 2
Curry leaves - 1 sprig
Mustard seeds - 1 tsp
Dried chilly - 1
Method
1. Wash, clean and cut the drumsticks to 2 inch pieces.
2. In a manchatti or kadai, add the drumsticks, roughly chopped tomatoes & potato. Add enough water and boil the same.
3. Meanwhile, in the small jar of mixer, add all ingredients mentioned under "To be ground to paste" and grind to a smooth paste. If needed, add some water.
4. Once the veggies are cooked, add the coconut mixture to the manchatti and mix well. The consistency should not be too thick or too thin. Adjust salt. Cook till the mixture starts to boil (it should not be allowed to boil too much). Switch off the stove and keep covered.
5. In a small pan, add coconut oil. Splutter the mustard seeds, add the thinly sliced small onions, curry leaves and dried chilly. Saute till the onions turn brown and crisp. Add them immediately to the gravy and keep it closed for sometime for the flavors to set in.
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