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Filmy Title - Episode 09
Ente Ummante Mulaggu Curry
Hi all, my name is Noorjihan Kunhimohamed and it's my pleasure to be a part of Kunhikka's Kitchen.
Today I am going to cook "Vella Mulaggu Curry". This dish is a combination of white chilies cooked in tamarind juice with coconut milk gravy. This dish is best when served with rice.
Ingredients:
20-25 nos. white chilies
2 cups 1st coconut milk (Light)
1 cup 2nd coconut milk (Thick)
½ cup tamarind water
1 tbs coriander powder
½ tbs turmeric powder
2 tsp coconut oil
¼ tsp fenugreek seeds
1 tsp mustard seeds
2 nos. dry red chilies
curry leaves
salt to taste
Preparation:
In a clay pot add 2 cups 1st coconut milk (Light) and ½ cup tamarind water along with the slitted white chilies & curry leaves.
Add 1 tbs coriander powder and ½ tbs turmeric powder mix well. Boil the gravy for about 20-25 minutes until the gravy thickens.
Add the 1 cup 2nd coconut milk (Thick) and keep aside for the tampering.
For tampering add 2 tsp of coconut oil, when it heats up add ¼ tsp fenugreek seeds and 1 tsp mustard seeds. When the seeds start to splutter add 2 dry red chilies.
Now add the tampering to gravy and mix well. Garnish with curry leaves and finally serve with rice.
Enjoy!
Next week we have guest chef "Nisni Najeeb" in Kunhikka's Kitchen. She will show us how to prepare Neymeen Curry in "Enu Ninte Neymeen" so stay tuned till February 1, 2019.
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Background Music
Music provided by Argofox:
Ampyx - Rise
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