- 8 dry red chilli (mangalore chillies)
- 1 tbsp. coriander powder
- 1/4 tsp cumin seeds
- 1 tsp black pepper corns
- 1/4 tsp fenugreek seeds
- In a pan roast dry red chillies, coriander seeds, cumin seeds, pepper corns and fenugreek seeds.
- Once lightly roasted keep it aside.
- 1 tbsp grated coconut
- 1small onion sliced
- 1tsp coconut oil
- In the same pan add the grated coconut and onion with the oil.
- Fry until the onion turns translucent.
- Grind the the dry spices with the roasted coconut mix.
- 6 cloves of garlic
- 1/4 inch of ginger
- Add this into the above mixture.
- Grind until well.
- 1 lime size tamarind
- Soak in half cup of warm water the tamarind.
- Add the tamarind water into the mixture.
- Grind until smooth paste.
- Keep it aside.
- 1/2 kg chicken
- Wash and cut the chicken into required sizes.
- 1/2 onion sliced
- 1/2 tomatoes sliced
- 1 tsp turmeric powder
- salt to taste
- In a deep saucepan , add the chicken, tomato and onion.
- Add turmeric, salt and mix well.
- Cover and let it cook in slow flame for 15 minutes.
- Add the ground masala and mix well.
- Let it cook until it boils well and oil starts breaking out from the gravy.
- 1 cup grated coconut
- 1 cup warm water
- Grind the coconut with 1/2 cup warm water and extract the thick milk.
- Repeat the process with 1/2 cup and extract the thinner coconut milk.
- Add the thinner milk to the gravy and let boil.
- Pour the thick coconut milk and allow it boil.
- 1 small onion
- 2 garlic cloves
- 1 tbsp coconut oil
- Curry leaves.
- Heat oil.
- Add the chopped small onion and garlic.
- Unitl it turns golden brown.
- Add curry leaves.
- Pour over the curry and cover.
Enjoy Cooking
S