QUICK MUSHROOM CURRY

INGREDIENTS 

1. Mushroom - 1 pck of portabella /button mushrooms(Wash them and cut them into medium size  pieces,do not chop them)


2. Onion - 1 medium size onion(finely chopped)


3. Tomatoes - 2 medium size tomatoes(finely chopped)


4. Ginger garlic paste - 2 tb spn (Home made)


5. Chilly Powder - 3 tb spn


6. Coriander powder - 2 tea spoons


7. cilantro - to garnish

METHOD

1. Take a thick bottom pan and add about 3 tb spn of oil . When the oil gets heated add chopped onion and fry them until transparent


2. Add ginger garlic paste and fry them .Add little bit of turmeric to the ginger garlic paste so that it takes off the raw smell pretty fast.


3. Add chopped tomatoes and cook them .


4. Add chilly powder ,coriander powder and salt and cook them


5. Now add the cut mushrooms and cook them (don not add water,because the mushroom itself produces more water)


6. Cook the entire mixture until dry and garnish them with cilantro.

THAKKALI DOSAI / TOMATO DOSA

INGREDIENTS

1. Idli rice - 2 cups


2. Small/Pearl onions - 6 chopped onions


3. Tomatoes - 5 to 6 chopped tomatoes


4. Green chillies - 6 chopped chillies


5. Hing - 1 tea spoon

METHOD

Soak the idli rice in water for about 3 to 4 hours and grind it along with onions,tomatoes,green chillies and hing.Its better if you use grinder for grinding the batter,if not use a mixie .Season the batter with mustard seeds,urad dhal ,curry leaves and cilantro.Just before making the dosa add salt and little bit of hing .

MUTTAI KOTHU PAROTTA WITH MUTTON SALNA

INGREDIENTS FOR MUTTON SALNA

FOR GRINDING

1. Small / Pearl onions - 6 nos


2. Green chillies - 6 nos


3. Garlic - 5 pods


4. Ginger - 1 inch piece


5. Curry leaves - 5 to 6 leaves


6. Cinnamon - 1/2 inch piece


7. Cloves - 3 nos


8. Fennel seeds - 1 and 1/2 tb spn


9. Cashew nuts - 5 nos


10. Coconut - 2 tb spn


11. Dry red chillies - 2 nos




Fry all the ingredients seperately in 1 tb spoon of oil and grind them 

INGREDIENTS FOR MAKING SALNA

1. Mutton - 1 and 1/2 pound(Cook the mutton seperately by adding turmeric ,salt and water)

2. Shallots/Big onions - 1 big size onion(use red onions for better taste)

3. Tomatoes - 3 medium size tomatoes

4. Ginger garlic paste - 1 tea spoon

5. Turmeric powder - 1/2 tea spoon

6. Chilly powder - 5 to 6 tea spoon(you can add more if u want it to be spicy)

7. Coriander powder - 3 tea spoon

8. Kuruma masala - 3 tea spoons (optional,if not use very little amount of garam masala)

9. Cardamom - 5 nos

10. Cinnamon - 1 stick

11. Cloves - 3 nos

12. Bay leaves - 4 to 5 leaves

13. Mustard seeds - 1 tea spoon

14. Curry leaves - a small bunch

15. Thick yogurt - 1 tb spn

16. Cilantro - to garnish

17. salt and oil

METHOD

1. Take a thick bottom pan and add around 5 tb spoon full of oil when the oil gets heated add cardamom,cinnamon,cloves  and bay leaves .Now add mustard seeds and around 1 tea spoon of fennel seeds.

2. Now add chopped onions ,green chillies and curry leaves and cook them until the onions turn transparent.now add around 1 tea spoon of ginger garlic paste and cook them ntil the raw smell of the ginger garlic paste goes off.

3. Now add chopped tomatoes and cook them until they are soft.

4. Add chilly powder,coriander powder,turmeric powder,kuruma masala and salt and fry them for around 2 minutes.

5. Now add the ground masala and fry them. Add 1 table spoon of yogurt with the masala and cook them for around 3 to 5 minutes

6. Add around 3 to 4 cups of water or add the mutton broth (add mutton broth because it enhances the taste of the gravy)

7. Check for salt and spice ,if you need the salna to be spicy add more chilli powder  and cook it for around 10 to 15 minutes .

8.Switch off the stove and garnish it with fresh cilantro.

You can serve this salna with parotta or idli

NOTE 

 VEGGIE SALNA

Follow the above steps .mutton can be substituted with vegetables or egg .Boil the vegetables in water with salt and little bit of turmeric powder.Strain the vegetables and keep the broth seperately so that you can use it while preparing the salna.

INGREDIENTS FOR MAKING MUTTAI KOTHU PAROTTA

1. Frozen parotta - 6 nos(cut them into small pieces)

2. Big onion - 1 medium size onion(finely chopped)

3. Green chillies - 6 to 7 nos (finely chopped)

4. Curry leaves - a small bunch

5. Fennel seeds - 1 tea spoon

6. Chilly powder - 2 yo 3 tea spoons

7. Mutton salna - 2 to 3 cups

8. Cilantro - to garnish

9. Eggs - 1 to 2 eggs(beat the eggs with little bit of salt and pepper)

METHOD

1. Take a thick bottom pan ,add around 2 tbspn of oil.when the oil gets heated add fennel seeds.when the fennel seeds start to splutter ,add chopped onions,chopped green chillies and curry leaves and fry them for about a minute.

2. Now add the mutton salna, chilly powder  and cook it .

3. Now add the cut parotas and mix them.

4. Add the eggs and fry them ,You can add little bit of oil while adding the eggs so that the eggs does not stick to the bottom.Check for salt and spice

5. Switch off the stove and add cilantro as garnish.

NOTE

You can add little or more salna depending on how saucy you want the parotas to be.

KATHIRIKKAI CHUTNEY WITH JAGERRY AAPAM/EGG PLANT CHUTNEY

INGREDIENTS FOR EGG PLANT CHUTNEY


1. Egg plant - 6 medium size egg plants(do not use the green ones or the long ones,cut them into medium size pieces)


2. Small/Pearl onions - 10 to 12 nos


3. Wine ripe tomatoes - 5 chopped tomatoes


4. Dry red chillies - 9 nos (you can add more or less depending on your spice level)


5. Curry leaves - for seasoning


6. Mustard seeds - 1 tea spoon


7. Oil - 2 tb spn


8. Salt - to taste






METHOD 


1. Take a pressure cooker add 2 tbspn oil,once when the oil gets heated add small onions and red chillies and saute them well.Once when the onions turn transparent add chopped tomatoes and cook them .Once when the tomatoes are cooked ,add the egg plants and pour around 1 and 1/2 cups of water(rice cooker cup measurement)and add salt ,pressure cook them (just for 1 whistle).Wait for the steam to go .Now open the lid of the cooker and see if the egg plants are cooked ,if not cook for 5 more minutes .Now mash the egg plants with a masher or cool them down and then pour the entire contents in a mixie and pulse it.Do not grind them into a fine paste.


2. Take a small pan for seasoning and season them with mustard seeds and curry leaves.






INGREDIENTS FOR JAGGERY AAPAM


1. Sona masoori - 2 cups.


2. Idli rice - 2 cups


3. Thick coconut milk - 5 cups 


4 Baking soda - 1 /2 tea spoon


5. Jagerry - 1 cup (melt the jagerry by adding very little water)


6. Salt .to taste


METHOD


Soak the sonamasoori and idli rice together in water for about 3 hours .Grind them in to a paste by adding little amount of water. If you are using grinder the aapams would turn out to be softer so use a wet grinder for grinding,if not a mixie.After grinding ,it has to be fermented for at least  6 hours .


Add coconut milk,jaggery,baking soda and salt just before preparing the aapams.Take a aapam pan and pour the aapams (do not add oil for the aapams).Close the aapam with a lid and cook them for about 2 minutes.




NOTE


These jagerry aapams are little bit sweeter so serve them with spicy and hot kathirikai/egg plant chutney.So make the chutney little bit spicy
If you dont have an aapam pan use the dosa pan for preparing the aapams.

CHILLY PANEER

INGREDIENTS

1. Onion - 1 big onion (cut into thick cubes)

2. Capsicum/Green pepper - 1 medium size

3. Tomato ketchup - 4 to 5 tb spn

4. Soy sauce - 1 tb spn

5. Garlic - 3 pods (cut into thin slices)

6. Green chillies - 8 chillies (cut them into thin slices)

7. Paneer - 1 pck (cut them into thick cubes)

8. Corn starch - 2 tb spn

9. Corn flour - For frying the paneer

METHOD

1. Take 1 tb spoon full of corn starch ,2 tbspn full of chilly powder and 2 tea spoon salt and sprinkle over the cubes of paneer,mix it well.Now roll the paneer cubes in corn flour  and shallow fry them in 4 tb spn full of oil

2. In the same oil add finely chopped garlic and green chillies and fry them.

3. Add onions and capsicum and fry them 

4. Add tomato ketchup and cook them until the raw smell of the tomato ketchup goes off.

5. Add 1tb spn of soy sauce and saute them well.

6. Check salt and chilly powder for taste.

7. Now add the paneer and saute them in the sauce.Mix tea spoon of corn starch in water and pour it over the paneer and saute them for a couple of minutes.

8. Add cilantro and spring onions as garnish.

Chilly paneer can be served with any kind of Indian breads.

METHI , ALOO, PEAS SUBJI FOR RICE

METHI ALOO


INGREDIENTS

1. Aloo - 3 medium size

2. Methi leaves - 1 medium size bunch

3. Peas - 1 small cup

4. Onion - 1 medium size

5. Tomato - 5 big tomatoes / crushed tomato 1/2 a tin

6. Curry leaves - 1 small bunch

7. Mustard seeds - 1 tea spoon

8. Channa dhal - 1 tea spoon

9. Split urad dhal - 1 tea spoon

10. Sambar powder - 2 tb spn

11. Chilly powder - 1 tbspn

12. Coriander powder - 1 tbspn

13. Salt - to taste

14. Cilantro -to garnish


METHOD

1. Cut the tomatoes into medium size pieces , Clean the methi leaves

2. take a thick bottom pan and add oil to it ,when the oil gets heated up add mustard seeds.When the mustard seeds start to splutter add channa dhal and split urad dhal .

3. When the dhals turn slightly golden brown add chopped onions onions and curry leaves ,fry them until the onions turn transparent.

4. Add methi leaves and fry them for about 2 to 3 minutes ,now add potatoes and peas  and fry them for about 5 minutes .

5. Now add chopped tomatoes or canned crushed tomatoes(I add canned tomatoes because it enhances the taste of the dish).Add salt and fry them until the tomatoes are cooked properly (Canned tomatoes take time to cook because the raw smell of the tomatoes takes time to go).

6. Now add chilly powder,sambar powder ,coriander powder,turmeric powder and salt .Mix them with the tomatoes and turn down the flame. Now close the pan with the lid so that the potatoes and the peas gets cooked.Add 1 cup of water so that the potatoes and the peas gets evenly cooked.

7. Remove the lid after 7 minutes to see if the potatoes are cooked ,if not cook it for 5 more minutes .

8. Check for salt .

9. The gravy has to be in semi solid consistency .You can turn off the flame and garnish it with cilantro.

This gravy can be served with hot rice and rotis

RED CHILLY PACHADI (KAARA CHUTNEY RAW)

INGREDIENTS

1. Dry red chillies - 12 to 15 nos


2. Small/Pearl onions - 8 nos


3. Tamarind - gooseberry size


4. Salt - to taste


5. Sesame oil / Idhayam nallennai / Coconut oil - 12 tb spn

METHOD

Grind all the ingredients togather by adding very little amount of water,just sprinkle water and grind the pachadi
transfer the chutney to a bowl , add oil and mix it well (add more oil bcoz the pachadi will be spicy) and check for salt




This pachadi  will have the raw smell, you can serve the pachadi with hot idli,dosa or rice

EGG PLANT GRAVY / ENNAI KATHIRIKKAI PULI KULAMBU / GUTTHI VANKAYA

  ( TAMILNADU STYLE)

INGREDIENTS

   I . FOR GRINDING

       1. Channa dhal - 2 tb spn

       2. Cumin seeds - 1 tea spn

       3. Coriander seeds - 3 tb spn

       4. Red chillies - 6 to 7 nos

       5. Curry leaves - 4 to 5 leaves

       6. Small/Pearl onions - 5 nos

       7. Grated coconut - 2 to 3 tb spn

       8. Tamarind - a small pinch

Fry all the ingredients separately in 1 tb spn oil and grind it along with tamarind and salt into a fine paste

  II . FOR GRAVY

       1. Big onion - 1 medium size

       2. Tomato - 2 medium size

       3. Curry leaves - a small bunch

       4. Hing/Asafoetida - for seasoning

       5. Tamarind - small apple size (soak the tamarind in hot water for about 10 minutes crush it             and take  the tamarind extract)

       6. Egg plant - 6 nos (wash the egg plant and slit them into 4 so that you get the shape of a flower ,donot cut the stem if the egg plant)

       7. Sambar powder - 2 tea spoon

       8. Red chilly powder - 2 tea spoon

       9. Coriander powder - 2 tea spoon

  

      10. Salt - to taste

      11. sesame oil/gingly oil - 6 to 7 tb spn

      12. Mustard seeds -2 tea spoon

METHOD

       1. Slit the egg plant and atuff the ground paste into it and keep it aside for about half an hour

       2. Now take a thick bottom pan add oil ,when the oil gets heated add mustard seeds,once when the mustard seeds start to splutter add hing,now add the onions and curry leaves and cook until the onions turns transparent 

      3. Now add chopped tomatoes,add 1 tea spoon of turmeric powder and salt to it and cook them

      4. Now add the stuffed egg plant and fry them , Cover the egg plants and turn the stove medum low flame and cook them until all the masala gets cooked and the egg plants change color 

      5. Now take the tamarind extract and add smbar powder, red chilly powder , coriander powder and  and salt to it and mix them so that it does not have any lumps in it (red chilly powder and sambar powder can be added little or more than the given measurement depending on your spice level )

      6. Now pour the entire extract into the egg plant gravy,add  about 2 cups of water and salt to it and cook them until the raw smell goes off .Check for salt and tamarind(you can  add little or more  tamarind than the given measurement depending on your taste ).Cook the gravy until it becomes thick 

      7. Turn off the stove and add fresh curry leaves and a pinch of hing as garnish

This gravy can be served with hot rice with potato fry

        

BEETROOT PACHADI

--------------------------

INGREDIENTS

I . FOR GRINDING

    1. Green Chillies - 4 / 5


    2. Cumin Seeds - 1 tb spn


    3. Coconut - 1/4 cup (rice cooker cup measurement)


Grind the above ingredients together by adding little water into a fine paste


   
II . FOR FRYING


     1. Beetroot - 1 medium size 


     2. Red chillies - 4 nos


     3. Curry leaves - 1 small bunch


     4. Mustard seeds - 1 tea spoon


     5. Thick sour curd  - 2 Cups (rice cooker cup measurement)

METHOD

   1. Shred or cut the beetroot into thin cubes


   2. Take a thick bottom pan , Add around 2 tb spn oil and heat the pan


   3. When the oil gets heated add the mustard seeds


   4. When the mustard seeds star to splutter, Add the curry leaves and red chillies 


   5. Now add the beetroot and fry it


   6. Add 1 cup of water and boil the beetroot with 2 tea spoon full of salt 


   7. Now add the ground paste and cook it for 5 minutes


   8. Switch off the stove and let it cool down


   9. Now add the entire mixture to 2 cups of thick sour curd , add salt and mix it well


You serve this pachadi with sambar rice or puli kulambu

AMBUR CHICKEN BIRIYANI
-----------------------------------


INTRODUCTION

Ambur (Tamil: ஆம்பூர்). Ambur is a developed Industrial Town of Vellore District in Tamil Nadu, India. Ambur is located at the 'Palaar' River Bank,on theChennai - Bangalore Highway, both sides at a distance of approx 180 – 200 km.

Ambur has a diversified population - Muslims, Hindus and Christians living in areas adjacent to one another with harmony and tolerance to one another, since ages. They mingle with one another with so ease in such a way that they surely set a best example for the communal harmony.

It is a historical town and Taluk headquarters for Ambur Taluk in Vellore district in the state of Tamil Nadu, India. It is famous for its modern leather and shoe manufacturing industries. Ambur is also famous for Biriyani, a tasty rice dish; varieties of chicken dishes, etc. Desserts like Mutanjan, Gulab Jamun, Gajar Ka Halwa after the feast have become popular since the reign of Nawaabs of Arcot (Aaru Kaadu which means river and forest in Tamil).

INGREDIENTS
-----------------


This recipe is for 1/2 kg chicken and 3 cups of basmati rice


1. Cinnamon - 2 sticks


2. Cloves - 4 nos


3. Cardamom - 4 nos


4 .Cashew nut - 7 to 8 nos for seasonong and 5 cashews for grinding


5. Big onion - 1 big size onion (cut it into thin long slices)


6. Green chillies - 7 nos (slit the green chillies)


7. Star anise - 3 nos


8. Bay leaves - 5 to 6 nos


9. Fennel seeds - 1 tea spoon for seasonong and 1 tea spoon for grindng


10 Almonds - 4 nos (for grinding)


11. 1 small bunch of mint leaves


12. 1 small bunch of coriander leaves


13. Chilly Powder - 3 tb spn


14. Biriyani powder - 2 tea spoons


15. Yogurt - 5 tb spn


16. Lemon juice - 1 tea spoon


17. Oil- 7 to 8 tb spn


18. Tomatoes - 1 medium size tomato


19. Ghee - 1 tb spn


20.  water (For 3 cups of basmati rice add around 5 cups of water)


21. Ginger garlic paste - 4 tb spn (Use home made ginger garlic paste for better taste)




METHOD
-----------


1. Take a thick flat bottom pan ,add about 7 to 8 table spoon of oil and heat it.


2. Once when the oil gets heated add cardamom,cloves,cinnamon,star anise, bayleaves and cashews .


3. Add onions,slit green chillies and mint leavesand fry them.


4. Add ginger garlic paste and fry until the raw smell goes and the onion turns golden brown.


5. Add the tomatoes and fry them until they are cooked


6.Add chilly powder and cook it for aroud 2 to 3 minutes.


7. Add yogurt and cilantro and fry them.


8. Add the chicken and fry them .add little bit of water and cook the chicken.


9. Now add the biriyani masala and cook it .


10. Now add 3 cups of soaked basmati rice and mix it with the masala.


11. Add 5 cups of water


12. Grind cashews,almonds,fennel seeds and 2 green chillies ,grind them into a fine paste


13. Add the ground paste to the rice ,mix it well add salt , lemon juice and ghee.


14. Transfer them to the pressure cooker 


15. Pressure cook the rice in medium flame without putting the whistle and coo it for around 20 minutes.


16. Now open the lid and check if the rice is cooked.if not preassure cook it for  10 more minutes.


Delicious Ambur biriyani is ready .You can serve it with raitha 


NOTE


             You can either pressure cook the biriyani or you can use the normal rice cooker .Chicken can be substituted with vegetables for veggie lovers.You can increase the spice level by adding extra chilly powder.

KOVAKKAI PACHADI (TINDORA CHUTNEY)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


INGREDIENTS


1. Tindora/Kovakkai - 1 to 2 pounds


2. Green chillies - 10 to 12 nos


3. Tamarind - small lemon size


6. Mustard seeds - 1 tea spoon


7. split urad dhal - 1 tea spoon


8. Curry leaves - one small bunch


9. Sesame oil / Idhayam nallennai - 2  tb spn


METHOD


1. Fry the Tindora and green chillies together in 2 table spoon oil .Fry them until they become golden brown.


2. Now take a mixer and transfer the fried tindora ,add tamarind and salt.


3. Grind the mixture without adding water


4. Check for salt


5. Now season it in sesame oil with curry leaves, mustard seeds and urad dhal.


NOTE
            you can reduce the amount of green chillies according to your spice level.If you dont have sesame oil you can use any normal oil

COIMBATORE THAKKALI KUZHAMBU (Tomato gravy ) FOR IDLI / DOSA
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Veggie lovers why do you have to cook  the same old sambar and chutney for idli and dosa ,Try this interesting recipe .This gravy would go well not only with idli and dosa but also with rotis.


INGREDIENTS
~~~~~~~~~~~


I . FOR THE MASALA


1. Fennel seeds - 1 tb spn


2. Cashew nuts - 5 nos


3. Green chillies  - 5 to6


4. Small/Pearl onions - 5 nos


5. Garlic - 3 pods


6. Cloves - 2 nos


7. Cinnamon - 1 inch piece


8. Curry leaves - 4 or 5


9. Tomatoes - 4 medium size tomatoes


Fry the above ingredients separately in 1 table spoon oil and grind it into a fine paste


II . FOR THE GRAVY


1. Big onion - 1 medium size


2. Curry leaves - 1 small bunch


3. Fennel seeds - 1 tea spoon


4. Cilantro - For garnish


5. Salt to taste


6. water as required


7. Oil as required


8. Mustard seeds - 1 tea spoon


9. Sambar Powder - 2 tea spoons




METHOD
~~~~~~~~


1. Take a thick bottom pan add about 4 to 5 table spoon of oil and heat it


2. Once when the oil gets heated .Add the mustard seeds


3.when the mustard seeds start to splutter ,add the fennel seeds.Now Cut the big onion into small pieces and add them into the oil along with curry leaves and 4 green chillies (donot cut the green chillies add them directly) 


4. Fry the onions until they are transparent


5. Once the onions get cooked add the ground masala (For masala see step I) 


6. Now add around 2 to 3 cups of water.Add salt and sambar powder to the gravy


7.Now keep the gravy in medium high flame for about 15 minutes until the gravy thickens.


8. Add cut cilantro  before turning the flame off.


You can serve the gravy with hot idli or dosa.
Try this recipe and post your comments

Nattu Kozhi Kulambu

This is one of the few recipes which non vegetarians like to have with idlis for their breakfast .The recipe is going to be pretty simple .Just follow the step by step procedure and do not miss any ingredients.This recipe is for 1 kg chicken 


INGREDIENTS


I . FOR FRYING AND GRINDING
    ----------------------------------------------


1. Fennel seeds    - 1 tb spn


2. coriander seeds  - 3 tb spn


3. cloves - 2 nos


4. cinnamon stick - 1/4 inch piece ( Note - the cinnamon should be used in very little quantity ,may be just bigger than the size of the clove)


5. Ginger - 1/2 inch piece


6. Garlic - 3 to 4 pods


7. Pepper corns - 1 and 1/2 tb spn


8. Dry red chillies   - 10 nos


9. Small onions /Pearl onions - 5 to 6


All the above ingredients has to be fried separately in 1 table spoon of oil and then it should be ground in to a fine paste


II . FOR THE GRAVY
      --------------------


1. Small onions / Pearl onions - 1 bag (Take the skin off and slit them in to two pieces)


2. Tomatoes - 4 medium size tomatoes


3. Ginger - A small piece(take the skin off and cut it into 2 or 3Now add  pieces)


4. curry Leaves - one bunch


5. Mustard seeds - 1 tea spn


6. Cilantro -  For garnishing


7. Chicken - 1 kg


6. Oil for frying and gravy


7. Salt - As required


8. Cinnamon - 1/2 a stick


9. cloves - 1 or 2


10. Water as required


III. METHOD
      -----------


1. Clean the chicken properly with little bit of turmeric powder and little bit of salt and rinse it with water


2. Now take a pressure  cooker put the chicken in the cooker and add the ground masala (For the masala follow step no I) . Add salt  and 2 cups of water to the chicken


3. Now pressure cook the chicken.do not over cook the chicken ... cook the chicken for one whistle and switch off the stove.


4.Now take a thick bottom pan .Pour about 5 to 6 spoon full of oil and heat the pan in medium flame


5. Now when the oil gets heated add about 1 tea spoon full of mustard seeds


6. Now when the mustard seeds start to splutter , add cinnamon and cloves .


7. Now add curry leaves , onion , ginger and cilantro .Fry them until the onion turns transparent .


8. Now cut the tomatoes into small pieces and add them to the onions.Now add little bit of turmeric powder and salt .When the tomatoes gets cooked ,add around 2 tea spoon full of chilli powder (Add very little amount of chilli powder ,this is just to enhance the taste of the gravy)


9.now pour the cooked chicken along with the masala into the gravy.cook the gravy in medium high flame for about 15 minutes until the gravy thickens.Check for the salt 


10.Now garnish it with littl bit of cilantro and curry leaves.


NOTE:
              If yo want the gravy to be spicy you can increase the amount of dry red chillies and pepper corns or you can use more chilli powder in the gravy. Before garnishing you can also  add 1 small cup of coconut milk for additional flavor.




Now the gravy can be served with hot idlis or with rice


Do follow these simple steps the output will be awesome do post your comments after trying this recipe ,That would help me in posting more recipes