latharajan
INGREDIENTS
GRATED COCONUT:1/2 cup
CURD:1 cup
GREEN CHILLY: 3 nos.
JEERA:1/2 tsp.
TURMERIC POWDER:1/2 tsp.
FENUGREEK:1 pinch
MUSTARD:1 pinch
CURRY LEAVES
SALT: to taste
COCONUT OIL:1 tbs.
RED CHILLY(cut into two pieces):2 nos.
METHOD
Grind grated coconut with green chilly, jeera, and turmeric powder into paste. Pan it to a dish and add water, curd and salt to make 4 cups.
Heat coconut oil in a trying pan, add red chilly, mustard, fenugreek and curry leaves for seasoning. Add the prepared gravy and heat till it begins to boil. Do not allow to boil.
Have the delicious pulissery with the boiled rice.
INGREDIENTS
GRATED COCONUT:1/2 cup
CURD:1 cup
GREEN CHILLY: 3 nos.
JEERA:1/2 tsp.
TURMERIC POWDER:1/2 tsp.
FENUGREEK:1 pinch
MUSTARD:1 pinch
CURRY LEAVES
SALT: to taste
COCONUT OIL:1 tbs.
RED CHILLY(cut into two pieces):2 nos.
METHOD
Grind grated coconut with green chilly, jeera, and turmeric powder into paste. Pan it to a dish and add water, curd and salt to make 4 cups.
Heat coconut oil in a trying pan, add red chilly, mustard, fenugreek and curry leaves for seasoning. Add the prepared gravy and heat till it begins to boil. Do not allow to boil.
Have the delicious pulissery with the boiled rice.
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