Malabari Curry

by Tarla Dalal

Added to 13 cookbooks
This recipe has been viewed 2158 times

Coconut gives the dish it's distinctive aroma.

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Prepartion Time: 20 mins.
Cooking Time: 25 mins.
Serves 4.
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Ingredients

2 cups boiled mixed vegetables
1 cup freshly grated coconut
1/2 cup chopped onion
2 curry leaves (kadi patta)
1/4 tsp turmeric powder (haldi)
1/2 cup chopped tomatoes
1/2 tsp lemon juice
salt to taste

For the paste
1/2 cup freshly grated coconut or 25 gms dessicated coconut
3 to 4 curry leaves (kadi patta)
1 tbsp Steamed Rice
1 tsp chopped green chillies
4 cloves of garlic (lehsun)
1 stick cinnamon (dalchini)
1 clove (laung / lavang)
2 black peppercorns (kalimirch)
1 whole dry kashmiri red chilli, broken into pieces

Method

For the paste

Dry roast the coconut, curry leaves and rice and on a tava on a slow flame, stirring continuously, until the mixture is light pink.
Add the green chillies, garlic, cinnamon, cloves, peppercorns and red chilli. Remove from flame, cool and blend to a smooth paste in a blender using very little water. Keep aside.

How to proceed

Add 2 cups of water to the grated coconut and blend in a blender. Strain through a muslin cloth and squeeze out the coconut milk.
Add the paste, all the vegetables (except the tomato), onion, curry leaves and turmeric powder and cook for 15 to 20 minutes or until the vegetables are soft.
Add the chopped tomato and cook for 2 to 3 minutes.
Add the lemon juice and salt.
Serve hot.