To Grind
Step1
Grind the coconut, cumin seeds, green chillies with little yogurt to a thick paste and keep it aside.
Step2
Cook the vegetables in pepper water (*add pepper in ½ cup of water)with turmeric powder and red chilli powder till the water dries; now add the salt and curry leaves and mix well.
Step3
Add 1 tsp ghee and combine all, add the yogurt and reduce the flame and allow to boil, stirring occasionally until the gravy is thickened to a pouring consistency.
Step4
Dry roast the fenugreek seeds to a golden brown and grind to a fine powder.
Step5
Now add the grounded coconut paste, stir well. Remove from the fire;add the powdered fenugreek powder, mix well and set it aside.
Step6
In a pan, add oil and mustard seeds. When it start to splutter, add the rest of the seasoning ingredients and fry till the chilies turn dark brown.
Step7
Pour the seasoning to the kaalan and cover the dish for 10-15 mins. Let the flavor set. Serve it hot.
Pre Time
40min
Serves
2
Difficulty
Easy
Pre Time
2hr
Serves
8
Difficulty
Easy
Pre Time
2hr
Serves
6
Difficulty
Hard
Pre Time
1hr 30min
Serves
3
Difficulty
Easy
Pre Time
0hr 25min
Serves
3
Difficulty
Easy
Pre Time
15min
Serves
3
Difficulty
Easy
Pre Time
20min
Serves
1
Difficulty
Easy
Pre Time
30min
Serves
2
Difficulty
Easy
Pre Time
35min
Serves
2
Difficulty
Easy
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