The South Indian in me awakened again when fixing Friday night dinner.
I had ample fresh coconuts in the fridge. Made a coconut sauce and threw in veggies in it. Dinner couldn't have been better. Coconut curry is anytime relishing.
For the sauce:
1/3 cup fresh coconut shavings or dessicated coconut ( unsweetened)
3-4 slightly roasted dried red chillies
1/4 tsp slightly roasted fenugreek seeds Optional
Half a lemon sized tamarind
For the curry :
1/3 cup chopped French beans
1 small carrot cut into semi thick round slices
1/3 cup cubed opo squash or any squash
1/4 cup cubed zucchini
1 green pepper chunks
A Fistful of peas
A tsp mustard seeds
A sprig of curry leaves
1.5 tsp coconut oil
Salt to taste (1.5 tsp)
Boil the veggies on stovetop or pressure cook them. Veggies have to be al dente, else the squashes get mushy.Save the broth.
Grind together the coconut, tamarind, red chillies and fenugreek to a smooth paste with the broth or water. Start with little water to grind and add more if required.
In a saucepan, add the cooked veggies and the coconut sauce . Stir in the salt and give the curry a good mixing. Simmer for 5-8 mins. You could use the vegetable broth if needed when simmering. The curry is medium consistency.
In a small pan, splutter mustard seeds in the oil, add the curry leaves. Garnish the curry with this.
Serve hot with rice as accompaniment with or without yellow daal.
The curry is Vegan and Gluten free.
Coconut gives you a good supply of Vitamin B12 and protein if you are a vegetarian. I used opo squash, to detoxify the liver. Coconut oil is my favorite for seasoning and Sautee purposes.
I had ample fresh coconuts in the fridge. Made a coconut sauce and threw in veggies in it. Dinner couldn't have been better. Coconut curry is anytime relishing.
For the sauce:
1/3 cup fresh coconut shavings or dessicated coconut ( unsweetened)
3-4 slightly roasted dried red chillies
1/4 tsp slightly roasted fenugreek seeds Optional
Half a lemon sized tamarind
For the curry :
1/3 cup chopped French beans
1 small carrot cut into semi thick round slices
1/3 cup cubed opo squash or any squash
1/4 cup cubed zucchini
1 green pepper chunks
A Fistful of peas
A tsp mustard seeds
A sprig of curry leaves
1.5 tsp coconut oil
Salt to taste (1.5 tsp)
Boil the veggies on stovetop or pressure cook them. Veggies have to be al dente, else the squashes get mushy.Save the broth.
Grind together the coconut, tamarind, red chillies and fenugreek to a smooth paste with the broth or water. Start with little water to grind and add more if required.
In a saucepan, add the cooked veggies and the coconut sauce . Stir in the salt and give the curry a good mixing. Simmer for 5-8 mins. You could use the vegetable broth if needed when simmering. The curry is medium consistency.
In a small pan, splutter mustard seeds in the oil, add the curry leaves. Garnish the curry with this.
Serve hot with rice as accompaniment with or without yellow daal.
The curry is Vegan and Gluten free.
Coconut gives you a good supply of Vitamin B12 and protein if you are a vegetarian. I used opo squash, to detoxify the liver. Coconut oil is my favorite for seasoning and Sautee purposes.
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