- ●Wash and cut the vegetables into 2" square pieces. They should be thick ●Grind the coconut and cumin to a smooth paste without adding water. Keep it aside. ●Fry the methi seeds to a golden brown in a drop of oil and grind to a fine powder and keep this aside also..
- ●In 1/2cup of water dissolve the pepper powder and strain it through a clean cloth. Cook the vegetables in this water with turmeric powder and salt.. When the water dries, add 1tsp ghee ●Add the beaten sour curds to the cooked vegetables and boil, stirring occasionally, until the gravy is thickened.
- ●Add the grinded coconut mixture and fenugreek powder into it and bring the gravy to boil stirring continuously. ●Remove the gravy from flame.
- ●Heat oil in a pan. When it smokes add the mustard seeds. When the mustard splutters, add the red chillies broken into halves and curry leaves and season the gravy with it. ●Enjoy it with rice.
A preparation of buttermilk with thick gravy and the must on the menu for Onam
KALAN
#myrecipe
By Pooja Sanghavi
Feb, 23rd
575
Servings
2 persons
Cook Time
30 minutes
Ingredients
11
- 13
Ingredients
- 1 Raw banana
- 6 cups Beaten, thick sour curds
- 200 gms Chena
- 1 cup Coconut
- 2 tsp Turmeric powder
- 1 tbsp Pepper powder
- Salt to taste
- 2-3 Red chillies
- 2-3 Green chillies
- 1 tbsp Mustard seeds
- 1 tsp Methi seeds
- few Curry leaves
- Coconut oil
