Malabari Curry ( Desi Khana)
by Tarla Dalal
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The western coast of india generally features coconut-rich food. This malabari curry from the kitchens of kerala is no exception. The veggies rest in a base of coconut milk, and coconut is used in the masala paste also. So, overall the soothing flavour of coconut and the soft feel of boiled vegetables dominate this recipe.
- Combine the coconut and curry leaves in a broad non-stick pan and cook on a slow flame, while stirring continuously, until the mixture is light pink. Keep aside to cool slightly.
- Add the green chillies, garlic, cinnamon, cloves, peppercorns and dry red chillies and blend in a mixer to a smooth paste using a little water. Keep aside.
- Heat the ghee in a non-stick kadhai, add the curry leaves and onions and sauté on a medium flame for 1 to 2 minutes.
- Add the prepared paste and sauté on a medium flame for another 2 minutes.
- Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Add the turmeric powder, mixed vegetables, coconut milk and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the lemon juice and cook on a medium flame for 1 minute.
- Serve hot.
Nutrient values per serving
|Vitamin A||416.7 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||21.2 mg|
|Folic Acid||19.2 mcg|
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