Friday, March 27, 2009

Huli menasina Kodilu

1 medium size Southekayi (dosa kai) or 15Thondekai(tindora)
1/2 cup frozen/fresh grated Coconut
3 red Chillies
6 Coriander seeds(optional)
1/2tsp Turmeric
big grape size Tamarind
small grape size Jaggery
Salt to taste

2tsp Canola oil (or any cooking oil)
2 cloves of Garlic
1tsp Mustard seeds
1 small red Chilly
3 Curry leaves

  • Wash southekayi and remove the seeds and cut it into 1 inch sized cubes (as shown below). Cover the it in water, add turmeric and cook until almost tender. Then add jaggery and salt
  • Grind coconut, chillies, coriander seeds, tamarind into a smooth paste with sufficient water {If coconut is frozen; use hot water} and add it to the cooked vegetables, (if required add water) then bring it to a proper boil for around 20mins in medium heat
  • Heat a pan with oil; add mustard, garlic & red chilly. Once mustard starts to splutter add curry leaves
  • Add seasoning to kodilu and serve it hot

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