Ingredients
Method of preperation
Ingredients
- Vanpayar – 250 gms
- Grated coconut – ½ cup
- Jeera – 5-10 Nos
- Turmeric powder – ¼ tsp
- Ginger- ½ tsp
- Green chili – 2 medium size
- Curry leaves – 10-15 leaves
- Coconut oil – 1 tbsp
- Mustard seeds – ¼ tsp
- Salt – 1 tsp – to taste
Method of preperation
- Soak the vanpayar in 2 cups of water and a pinch of salt for 2 hours or overnight.
- Pressure cook the soaked vanpayar, with ½ cup of water for 2 whistles and set aside.
- In a mixer grinder, grind grated coconut, jeera, ginger, green chili, 5-10 curry leaves, and turmeric powder.
- Heat coconut oil in a kadai and splutter mustard seeds and curry leaves.
- Turn down the heat to low and transfer the ground coconut mixture with enough salt to taste, to the kadai and warm it up with continuous stirring for a minute.
- Transfer the cooked vanpayar to the kadai, without the excess water (if any) and stir till it is well combined.
- Continue cooking on a medium flame for 4-5 minutes with occasional stirring.
- Turn off fire and serve hot.
