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Sunday, 10 August 2014

GINGER COOKED WITH CURD AND COCONUT MILK

ALLAE/GINGER COOKED WITH CURD AND COCONUT MILK/ENJI PACHADI



SERVES-2

INGREDIENTS

FINELY CHOPPED GINGER-1 TBLSP
SALT AS NEEDED
FINELY CHOPPED GREEN CHILLIES-1
TAMARIND-1/2 TSP

CURD-1/4 CUP

COCONUT MILK-1/4 CUP

FOR TEMPERING

OIL-2 TSP
MUSTARD SEEDS-1 TSP
CUMIN SEEDS-1 TSP
CURRY LEAVES-1 SPRIG

METHOD

1.TAKE FINELY CHOPPED GINGER GREEN CHILLIES ,INTO A BOWL.ADD NEEDED AMOUNT SALT & TAMARIND INTO IT.MIX IT WELL.KEEP IT ASIDE.

INGREDIENTS  READY TO BE TOSSED

2.POUR COCONUT MILK INTO THE ABOVE MADE MIXTURE.STIR WELL.

3.NOW LET US DO THE TEMPERING.HEAT OIL IN A PAN ,ADD MUSTARD,CUMIN ,ALLOW THEM TO SPLUTTER THEN ADD CURRY LEAVES.GIVE IT A STIR  AND SWITCH OFF THE FLAME

4.NOW ADD CURD INTO IT AND MIX WELL TO AVOID LUMPS IN IT.POUR THIS TEMPERING INTO THE ABOVE MADE CURRY.GIVE IT A TOSS.ADJUST THE SALT.OUR DISH IS READY TO SERVE...


ALLAE

HITTU ..SERVED WITH ALAE AND GIDGAE GHASSI(TENDER JACKFRUIT CURRY)

Shaadi.com Indian Matrimonials

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