Ceylonese curry

Posted on June 22, 2009. Filed under: Subzi | Tags: , |

A sure hit at any party.

Cooking Time : 15 minutes.
Preparation Time : 30 minutes.

Serves 4.

For the Ceylonese curry
2 large coconuts
1 teacup chopped mixed vegetables
1/4 teaspoon turmeric powder
3 teaspoons coriandercumin seed (dhana-jira) powder
2 teaspoons chilli powder
2 onions, chopped
4 curry leaves
2 slit green chillies
5 peppercorns
3 small sticks cinnamon
1/2 teaspoon fenugreek (methi) seeds
2 boiled potatoes, finely chopped
3 large tomatoes, finely chopped
salt to taste
To be ground into Sambol chutney
1/2 coconut, grated
1 onion, chopped
1 teaspoon chilli powder
1 teaspoon lemon juice
salt to taste
To serve
2 to 3 teacups boiled rice or noodles
Method
1. You can take french beans, carrots and green peas as mixed vegetables.
2. Grate the coconut. Add 5 1/2 teacups of water and blend in a liquidiser. Strain and take out the coconut milk. Keep aside.
3. To the coconut milk, add the vegetables, turmeric powder, coriander-cumin seed powder, chilli powder, onions, curry leaves, green chilllies, peppercorns, cinnamon, fenugreek seeds and salt.
4. Cook until the vegetables are tender. Add the potatoes and tomatoes and boil for a few minutes more.
Tips
Serve hot with sambol chutney and boiled rice or noodles.
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