curries

Tindora coconut gravy/sambar

Tindora coconut gravy/sambar - ತೊಂಡೆ ಕಾಯಿ ಹುಳಿ ಮೆಣಸಿನ ಕೊದಿಲು 


Ingredients:

Tindora / Thondekayi - 1/2 kg
Tamarind- 2-4 flakes
Red chilly- 2-4
Grated coconut- 1 cup
Jaggary- 1-2 tsp
Turmeric powder- 1/4 tsp
Salt to taste
Oil- 2 tsp
Garlic- 5-6 flakes
Mustard seeds- 1/2tsp
Curry leaves – 1 strand
Method:

1. Mash the tindoras using any hard material.

2. Cook the tindoras by adding salt, turmeric powder, tamarind & jaggary in a pressure cooker upto 2-3 whistles.

3. Prepare a gravy by grinding grated coconut, tamarind & required amount of water.

4. Put this gravy into the vessel containing cooked tindoras, stir it and boil in a low to medium flame.

5. Take 1 tsp oil in a pan; add garlic flakes(outer cover removed) fry until golden brown. Add this to the vessel.

6. Finally to 1 tsp oil add red chilly, mustard seeds; once it starts spluttering add curry leaves. Add this to the sambar.
Tindora coconut gravy/sambar 
Note: This goes good with rice.



About Ashwini Bhat

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