Saturday, 3 November 2012

Thenga varutharacha masala curry

Usually we prepare thenga varutharacha chicken curry. This time I tried with vegetables and that was not bad. So here goes the recipe.

Cloves - 5
Cardamom - 3
Cinnamon - 1 inch stick
star anise - 1
Bay leaf - one

nutmeg - little
Fennel seeds - 5 grams

Onion – 100 grams
Potato – 100 grams
Chopped vegetables (carrot, beans, peas, cauliflower) – 100 grams
Tomato – 50 grams
Garlic – 10 grams
Ginger – 10 grams
Coconut – 50 grams
Coriander powder – 25 grams
Chilly powder – 10 grams
Red chillies – 2 nos

To garnish:
Curry leaves
Coriander leaves
Mint leaves

Turmeric powder and salt to taste


Boil the vegetables with salt and turmeric powder until they are cooked
I Put the vegetables in a closed container, sprinkled salt and turmeric powder and sprinkled a handful of water  and micro waved the vegetables for about 5 minutes.
In a kadai, pour oil. Add cloves, cardamom, cinnamon, fennel seeds, nutmeg, star anise and the coconut.  Fry until the coconut turns pale yellow colour. Keep stirring to avoid the coconut getting burnt.
Now add the onions, garlic, ginger and the curry leaves and keep frying until the coconut turns brown in colour.
Add the coriander powder and the chilly powder and fry for another minute.
Remove the coconut mixture from flame and allow it to cool.

Grind it in a mixer by adding little water into a fine paste.
In the same kadai, pour little oil and fry the bay leaf.
Add the boiled vegetables, the coconut mixture and finely chopped tomatoes. Pour water as per the required consistency of the gravy and allow it to boil.
Garnish with coriander leaves and mint leaves.

Spicy thenga varutharacha masala curry is ready. This is a good combination with Chapathi, appam, dosa and ghee rice.

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