Curd curry/ takka ambat
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Ingredients
2
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Preparation
- Boil or pressure cook the vegetables in a little amount of water and a pinch of salt.
- Fry the chilies in 1/2 teaspoon oil.
- Grind into a fine paste with tamarind, jaggery and coconut using as little water as possible.
- Mix the paste with the boiled vegetables and get the curry to a boil.
- Mix curd with water need to get the curry to a desired consistency.
- Remove any lumps in the curd. Add the curd to the curry and salt the curry as per taste.
- Cook on low flame for another 2-3 minutes.
- Seasoning:
Heat coconut oil in a seasoning pan and add mustard. When the mustard starts to splutter, switch off the gas and add curry leaves. - Stir and add it to the curry.
- Cover the curry for 5 minutes so that the flavor from the seasoning gets infused into the curry.
- Serve hot with rice.
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