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Malbari Curry

  • 6servings

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Source: www.tarladalal.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B1, B3, C, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Calcium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 coconut, grated

  2. 1 3/4 cups boiled mixed vegetables

  3. 1 onion, chopped

  4. 2 curry leaves (kadi patta)

  5. 1/4 tsp turmeric powder (haldi)

  6. 1 tomato , chopped

  7. 1/2 tsp lemon juice

  8. salt to taste

  9. For the paste

  10. 1/2 coconut, grated or 25 gms dessicated coconut

  11. 3 to 4 curry leaves (kadi patta)

  12. 1 tbsp Steamed Rice

  13. 2 green chillies

  14. 6 cloves of garlic (lehsun)

  15. 1 stick cinnamon (dalchini)

  16. 3 cloves (laung / lavang)

  17. 4 black peppercorns (kalimirch)

  18. 3 red chillies

Instructions Jump to Ingredients ↑

  1. You can take french beans, carrots, potatoes, cauliflower and green peas as the mixed vegetables.

  2. Mix the coconut, curry leaves and rice and cook on a slow flame, stirring continuously, until the mixture is light pink.

  3. Add the green chillies, garlic, cinnamon, cloves, peppercorns and red chillies and blend with a little water.

  4. Add 2 teacups of water to the grated coconut and blend in a liquidiser. Strain and take out the coconut milk.

  5. Add the paste, all the vegetables (except the tomato), onion, curry leaves and turmeric powder and cook for 15 to 20 minutes or until the vegetables are soft.

  6. Add the chopped tomato and cook for 2 to 3 minutes.

  7. Add the lemon juice and salt.

  8. Serve hot.

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