Sunday, March 27, 2011

Thonde Kaayi Huli Menasina Kudilu/Tindora Curry

This one of the Coorg specials.I learn t this recipe from my aunt Sowmya Bhat. Easy to make and quick recipe. This goes very well with Rice. I used Garlic and is purely optional. Do not forget to use Garlic if are fine with the Garlic. Give it a try and let me know how you liked it. Enjoy.

  • 1/2 kg Tindora/Thondekaayi slitted.
  • 1/2 cup grated Coconut.
  • 3-4 Red Chilles
  • 1/4th tsp Asafoetida/Hing
  • 1 tsp Coriander seeds
  • 1/4 tsp Turmeric powder
  • Tamarind quarter Lemon size.
  • 2 springs Curry leaves
  • 3-4 Garlic pods crushed or chopped
  • 1/2 tsp Mustard seeds
  • Oil for tempering
  • Salt to taste

  • Cook the Tindora with some water and salt.
  • Grind the grated Coconut, Coriander seeds, Asafoetida, Turmeric powder, Red Chillies into smooth paste with some Water. Do not fry / roast any ingredients.
  • Then add to cooked Tindora and boil for 3-4 min.
  • For Tempering:  Heat 2 tsp of Oil in a pan, add the Mustard seeds,once they splutter add Garlic and Curry leaves,Saute for 1 min or until color of the Garlic changes to light brown.Then add to Curry.
  • Serve hot with Rice.

No comments:

Post a Comment