Wednesday, February 23, 2011


Very much nadan dish, a lot loved by my family, easy to prepare and much healthier.

  1. Ash guard(kumbalanga/Vellarikka)- 2 cups, cut into small cubes
  2. Green chillies- 3 slit
  3. Red chilly powder- 1 teaspoon
  4. Turmeric powder- 1/2 teaspoon
  5. Salt- 1-2 teaspoon
  6. Grated coconut- 1 cup
  7. Sour curd- 1/2 cup
  8. Mustard seeds- 1/2 teaspoon
  9. Fenugreek seeds- 1/4 teaspoon
  10. Dried red chilly- 2
  11. Curry leaves- 10
  12. Water
  1. Cook the cut kumbalanga, with green chillies,turmeric and 1 teaspoon salt till tender,keep aside.
  2. Grind together grated coconut,cumin seeds, with a little water to a very fine paste
  3. Add the ground paste,red chilly powder to the cooked veggie and mix well
  4. Add the sour curd along with 1/2 cup water and mix well.
  5. Heat in low flame for 3-4 mins.
  6. Heat oil in a pan,splutter mustard seeds,add fenugreek seeds,curry leaves, dried red chillies.
  7. Pour over the curd veggie mix and mix well.
  8. Check for salt and spice requirements and add more if required
  9. Serve hot with rice.
If the curd is not much sour, adding a little tamarind juice would help increase the sourness. Enjoy the traditional Kerala delicacy.

No comments:

Post a Comment