Monday, August 24, 2009

Nendrakai and Muringha Parippu Curry

A simple curry that not only adds some elegance to the banana leaf with its color, but a delicious one that can be made any day any time to perfectly pair with rotis or rice.

Raw Plantain (cut): 1/4 cup
Drumsticks (cut): 1-2
Toor Dal: 1/2 cup
Grated Coconut: 1/4 cup
Turmeric Powder: 1 teaspoon
Cumin Seeds/Jeera: 2 teaspoons
Garlic pod: 1
Green chillies: 2-3
Salt to taste

Curry Leaves: 1 sprig
Dried Red chilies: 2-3
Mustard Seeds: 1 teaspoon
Grated coconut: 1 teaspoon

Cook the cut raw plantain and drumsticks with turmeric powder in little water until tender. Meanwhile pressure cook the toor dal with some salt. Once the dal is cooked, add the cooked vegetables. Grind the grated coconut, green chillies, garlic, cumin seeds with little water to make a fine paste. Add this to the dal and vegetables and let it simmer. Once everything has come to boil, add the seasoning of curry leaves, dried red leaves, mustard seeds and grated coconut.

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