Urad Dal Rice | Ulundhanchoru | Rice Recipe | Ulundhu Sadham | Ulundhu Choru |

Perfectly cooked Rice flavored with urad dal and Fenugreek. Enjoy these aromatic Ulundhanchoru (Urad dal Rice) with mutton curry or any curry or lentil.

This particular recipe is a popular South Indian dish from Tirunelveli where Black Lentil (Urad Dal) is combined with rice to make a hearty dish.

Minimally spiced, easy to put together with few ingredients, its a complete protein meal. The simplicity of this dish makes this a winner in my eyes.

My mom would always make Ulundhanchoru for a non-veg treat at home, so I always prefer this rice over plain rice on such days. So this recipe has been in my repertoire and makes for a great lunch box option along with non-veg curries or just as it is, along with a vegetarian side dish.

While you can use Whole Urad Dal, split or skinned for this recipe – I would recommend using whole black lentil for absorption of the nutrients & the taste. As I haven’t been able to get whole black urad dal here in Japan, I’ve made it with skinned ones. But I highly recommend trying it out with whole ones. Oh..and add a sprig of curry leaves while sautéing this Rice and you will love the aroma of it.

Ulundhanchoru is so much more flavorful. Goes well with any side dish, but eating it with Mutton Curry gives an optimal boost. The vegetarians serve it with Ellu Thuvaiyal (Sesame Chutney) which is also an adorable combination. Here are some of the other recipes which pairs well with this rice,

Kerala Chicken Curry

Pepper Chicken

Squid Curry / Kanava Kuzhambu

Chettinad Egg Curry

Prawns Masala

Perfect for all those times when you are lack on time. Or when you just want to make nutritious. Or even when you want to make something special. It fits all the needs. And that’s what simplicity of this dish is all about 🙂 🙂 I know it sounds too much but trust me, this whole thing would take you just 20 minutes to put together.

Let’s start making these yummilicious Ulundhanchoru…

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Ingredients

• 1 cup, Rice (any variety)
• 3/4 cup, Urad Dal
• 1 tsp Mustard Seeds
• 1 tbsp Fenugreek Seeds
• A sprig of Curry leaves
• Salt
• 3 1/2 cups, Coconut Milk (Thin)
• 1 tbsp, Coconut Oil

Cooking Instructions

1. Rinse rice and dal together and set aside.
2. In a pan or pressure cooker, add a tbsp of coconut oil. When hot, temper with mustard, fenugreek and curry leaves.
3. Add the rice and dal mixture and fry until nice aroma wafts, almost a minute.
4. Season with Salt. Add in 3 1/2 cups of thin coconut milk (1:2 ratio), you may add more if you like a mushier rice.
5. Pressure cook for two whistles. (I’ve used an electric rice cooker today).
6. Once done, serve hot with curry of your choice.

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Special Notes:

• Coconut oil gives a nice flavour to the curry. If you’re not comfortable with the flavour, feel free to use any vegetable oil.

• Coconut milk makes the rice richer. Can be cooked with water alone.
• Seasoning with fenugreek and curry leaves elevates the taste. But add in moderation as it turns bitter when sautéed until brown.

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If you like this recipe, Do not forget to leave a comment at the end of the post.

Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @hungry.stomach.japan

CHETTINAD EGG CURRY | CHETTINAD MUTTAI MASALA RECIPE

Chettinad Cuisines are one of the noteworthy fare in Tamil Nadu. The Chettinad region comprising Karaikudi and adjoining areas is known for both traditional vegetarian as well as non-vegetarian dishes.

Chettinad curries are distinctly aromatic, spicy and fiery. It has a lot of flavours going on, so finding the perfect blend of spices is the key. The base that adds volume to most of the signature curries is made up of freshly roasted & ground spices, red chillies, ginger, garlic, tamarind and coconut.

Chettinad chicken is one of the most famous among dish them. This curry is not for the faint-hearted, but it is definitely a celebration of spices that we have to balance well! Today i’m sharing the egg version from this cuisine!

Chettinad Egg Curry

Chettinad Egg curry, is one of the finest and most authentic egg curry recipe that I have made. This spicy curry too is laced with red chillies and coconut.

If you like less spicier curries, use dried Kashmiri red chilies and remove seeds from them. You will get the colour and flavour without the heat of chilies in the curry.

It’s easy to make and tastes simply delicious! This curry goes well with Roti, Rice, Dosa. Do you love spicy curry? Then this is for you.

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Ingredients

For Chettinad Spice Mix

5 to 6 dry red chilies

1 mace

An inch stick cinnamon

2 cloves

1 cardamom pod

1 tsp Black Pepper

2 tsp coriander seeds

1/2 tsp Fennel seeds

1/2 tsp Cumin seeds

1/8 tsp Fenugreek Seeds

3 Garlic, cloves

An inch Ginger

1/2 cup Coconut

1 tsp Oil

For Gravy

• 3 to 4 Eggs, hard boiled
• 1 Onion, Medium, finely chopped
• 1 Tomato, small, chopped
• 1 Green Chilly
• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• A sprig, Curry leaves
• 1/4 tsp Turmeric Powder
• 1 tsp Redchilli Powder
• 1/2 tbsp Tamarind Paste
• 1/8 tsp Asafoetida
• 1/8 cup, Coriander Leaves, chopped
• Salt
• 1 tbsp Oil

Instructions

1. Boil eggs, peel the shell. Make a few slits on the egg white with a fork carefully without penetrating deep into the yolks.
2. Heat a teaspoon of oil in a thick bottomed pan. Add all the ingredients mentioned under ‘for Chettinad spice mix’. Roast them until spices turn fragrant and coconut starts to turn brown. Remove and let it cool. Grind to a paste with little water.
3. Now heat 1 tbsp of oil to the same pan. Splutter cumin seeds, mustard seeds and curry leaves. Fry for a minute.
4. Add in slit green chilli and onions and saute until the onions turn crisp and golden.
5. Add tomatoes and cook until tomatoes turn soft and mushy.
6. Now add in the spice powders along with salt and fry until oil oozes from the sides.
7. Further to this, pour in the masala paste, tamarind paste and fry the masala for a couple of minute.
8. Add 1.5 cups water based on the consistency you require. Mix well. Close and cook on medium heat for about 15 minutes. 
9. Open the lid. Give a gentle mix and add the boiled eggs into the curry, simmer and cook for another 8 to 10 minutes.
10. Once the curry reaches the desired consistency, turn off the flame. Garnish with chopped coriander leaves.
11. Relish with Roti or rice of your choice.

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Vazhaipoo Rasam | Banana Blossom Rasam | Rasam without Dal | Simple Rasam Recipe

Rasam is an authentic south Indian Recipe. Rasam, the most delicious appetizer drink is light on stomach and high on taste. This flavourful dish is ideally served before after the main course.

Rasam doesn’t appear in my daily kitchen menu. But recently I am addicted to different kind of rasams. One such is the Vazhaipoo / Banana Blossom Rasam.

Vazhaipoo is something which we rarely buy at home. It is just the prep work needed for the flower which stops me from buying it frequently.

Similar to Tomato Rasam, preparing Vazhaipoo Rasam at home is very easy and it requires basic ingredients like tomato, tamarind, black peppercorns, garlic and cumin seeds.

On a side note, vazhaipoo is extremely healthy with immense benefits. And at the end, I always feel that the time and effort I had put in was not in vain.

So, try this simple recipe at home with your own choice of flavors and relish with your loved ones.

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Author: Nathiya Adiseshan

Preparation Time: 3 mins

Cooking Time: 10 mins

Serves: 3

Ingredients:

For the Rasam:

• 2 medium Tomatoes, Pureed
• 1/2 Tomato, chopped into quarters
• 20-25 florets, Vazhaipoo, finely chopped
• Tamarind, gooseberry sized
• 1/4 tsp, Turmeric powder
• a pinch, Asafoetida
• a sprig, Curry leaves
• a bunch, Coriander leaves
• Salt
• 2 pods, Garlic crushed

For Rasam Powder (Dry roast and grind):

• 1/8 tsp, Fenugreek seeds (optional)
• 1 tsp, Cumin seeds

• 1 tsp, Pepper
• 1 tsp, Coriander seeds
• 1 tbsp, Toor dal
• 1, Red chilli
• Curry leaves

To temper:

• 1/2 tbsp, Oil
• 1/4 tsp, Mustard seeds
• 1/4 tsp, Cumin seeds
• a sprig, Curry leaves

HOW TO MAKE RASAM

1. Puree tomatoes along with gooseberry sized tamarind.
2. In a kalchatti, add the tomato puree, chopped tomatoes, turmeric powder, crushed garlic, curry leaves, chopped vazhaipoo/ banana blossom, asafoetida and salt.
3. Pour 3 cups of water & bring it to a boil. Then simmer for 5 mins or until raw smell of tamarind goes away.
4. Add in a tbsp of rasam powder. Allow it to boil.
5. Taste the rasam and add more salt as needed to suit your taste. Simmer it for 2-3 mins.

1. Meanwhile heat oil in a tadka pan and temper with the ingredients listed above. Fry this mix until it starts crackling and pour it over the rasam. Garnish with coriander leaves.

1. Turn off the stove. Keep the pot covered for 15 minutes before serving.
2. Serve rasam with rice or just serve it as an appetizer in your meal.

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Special Note:

• As soon as it becomes frothy, turn off the stove. Cover it for 15 minutes before serving, the resting time at the end also plays a major role in flavor.
• Adjust the quantity of rasam powder to satisfy your taste buds.
• Store bought rasam powder can also he used. But check on the turmeric powder and asafoetida content while adding.

Pepper Chicken| Chicken Kali Mirch |Murgh Kali Mirch |Kurumilagu Chicken Curry |

Pepper Chicken Masala or Murgh Kali Mirch is a delicious recipe that is cooked with loads of freshly ground Black Peppercorns.

With aromatic chicken pieces swimming in an incredible sauce, this Pepper Chicken Masala recipe is one of the best you will try!

The combination of right spices going into this tomato based curry is so perfect that explode the curry with flavour. You can adjust the amount of black peppercorns to suit your spice preference.

There are many many ways a pepper chicken masala can be made. This is one of the most simple, home style pepper chicken recipe for beginners.

The BEST side is hot and fresh Ghee rice and Chapathi/Rotis. For the best charred results, use a well seasoned cast iron skillet if you have one.

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Author: Nathiya Adiseshan

Preparation Time: 10 mins

Cooking Time: 20 mins

Serves: 3

INGREDIENTS

For the spice masala

• 3 tsp Black peppercorns
• 1 tsp Cumin seeds
• 1/2 tsp Fennel seeds
• an inch Cinnamon
• 3 Cloves
• 2 Cardamom pods
• Star Anise

Other ingredients

• 500 gms, Chicken legs
• 3 tbsp Coconut oil
• Bayleaf
• 1/4 tsp Cumin seeds
• 1/4 tsp Fennel seeds
• a sprig of Curry leaves
• 2 cup Onions, finely chopped
• 1 cup Tomato, paste/ finely chopped
• 2 Green chillies, slit
• 1 tbsp Ginger Garlic paste
• 1/4 tsp Turmeric powder
• 1 tbsp Coriander powder
• 1 tsp Redchilli powder
• 2 tbsp Coriander leaves, finely chopped
• Salt
• Roasted Cashew nuts, garnishing

How do you make pepper chicken masala?

1. Powder the ingredients mentioned above into a fine powder. Keep aside.
   

   
   Heat an iron kadai with coconut oil. Stir in the bayleaf, cumin seeds, fennel seeds and curry leaves until fragrant, about 1 minute.
   

   
   Add the onions and green chillies and cook over moderately high heat, stirring occasionally, until golden, about 8 minutes. Add the ginger garlic paste and fry until rawsmell fades away.
   

   
   Stir in tomato puree/ or finely chopped tomatoes with juices (crush them with your hands as you add them) and just cook through. Reduce heat and add in the spice powders and season with salt.
   

   
   Add chicken to the masala. Fry the chicken until white (about a minute) while scraping up any browned bits stuck on the bottom of the pan. Stir in 1/4 cup of water, then cover and cook over low heat for 20 minutes.
   

   
   Once the chicken is halfway cooked, add in the ground masala and simmer until sauce thickens and becomes a deep brown colour.
   

   
   Garnish with Cashew nuts, coriander leaves and serve with fresh, hot Ghee rice.

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Special Notes:

• Chicken legs can be substituted, but chicken thighs are highly recommended here.
• Pour in water to thin out the sauce, if needed.
• Watch carefully when you add red chilli powder, check out for spiciness.

Fisherman’s Crab Curry/ Crab cooked in Coconut Milk/ Kerala Njandu Curry

This is a beautiful, delicious coastal style Crab curry, called as “Fisherman’s Crab Curry”.

True to its seaside orientation, Kerala cuisine is almost primarily made up of seafood, particularly fish and prawn dishes. The people here in Kerala and borderline of Kanyakumari eat seafood multiple times a day pairing it with the coconut which is available in abundance.

This traditional crab curry recipe is made with coconut paste and gets a bit of kick too from the chillies added.

Why this recipe works:

The ingredients used here show a mix of both coconut paste and coconut milk. Its sweet punch is set off deliciously by the spicy crab meat.

To lighten the dish, reduce the thickness of gravy by adding coconut milk. Try serving this curry with plain boiled rice and plenty of gravy.

This crab curry is so good I’ve been making it ever since. Try and let me know how it turned out for you!!

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Author: Nathiya Adiseshan

Preparation Time: 15 mins

Cooking Time: 20 mins

Serves: 3

INGREDIENTS

For the coconut-spice paste

• 250 gms Crab, cleaned and body cut into halves or quarters
• 1 cup Coconut, grated
• 5 Kashmiri Chillies
• 5 garlic cloves
• an inch Ginger
• 8-10 Black peppercorns
• 1 tsp Coriander seeds
• 1/2 tsp Cumin seeds
• 1/4 tsp Fenugreek seeds
• Tamarind, marble sized

Other ingredients

• 1 cup Onions, finely chopped
• 1 Tomato, diced
• 2 Green chillies, slit
• 1/4 tsp Turmeric powder
• 1/2 tbsp Fennel powder (optional)
• 3 tbsp Coconut oil
• 2 tbsp Coriander leaves, finely chopped
• Sprig of Curry leaves

PREPARATION

1. Grind the ingredients (mentioned in coconut-paste listed above) into a smooth paste with little water. Keep it aside.
   

   
2. Heat coconut oil in a deep bottomed pan, add mustard seeds and allow it to splutter. Then add fenugreek seeds and curry leaves.
   

   

   
3. Add in onions and green chillies and fry it till it turns soft and translucent.
   

   
4. Add in the tomatoes and turmeric powder and fry for a minute.
   

   

   
5. Now add the wet masala paste along with a cup of water and bring it to a boil on medium high heat.
   

   
6. Add the crab. Make sure to turn over the crabs half way so that they are well coated with the gravy.
   

   
7. Add extra coconut milk if you prefer it more creamy, or up to ½ cup of water to dilute the gravy. Add salt to taste.
   

   
8. Simmer for 10-15 minutes, until the crabs turn pink and are cooked through.
9. Garnish with coriander leaves.
10. Spoon curry over rice and serve hot.

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Special Note:

• Cut the crab bodies into halves or quarters with a cleaver. Crush gently the crab legs for the flavours to soak into the curry.
• I have used blue swimmer crabs for this curry, but any sort of crab (Dungeness and snow crab) will work.
• If you’re using dessicated coconut, add warm water while grinding to prevent curdling of fats.

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If you like this recipe, Do not forget to rate us at the end of the post.

Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @h.u.n.g.r.y.s.t.o.m.a.c.h

Malai Kofta / Paneer Kofta Recipe/ Restaurant Style Malai Kofta Curry

Malai Kofta undoubtedly tops the list among the dishes ordered at Indian Restaurants. It’s a North Indian recipe, which is prepared with Cottage Cheese (Paneer) in Cashews and Onion Sauce flavoured with subtle spices.

If you’re bored with the regular paneer dishes like Paneer Butter Masala, Kadai and Paneer Tikka Masala etc, then this paneer recipe is an interesting variation to go for! 

Melt in the mouth Fried Cottage Cheese Balls stuffed with dryfruits dipped in a rich creamier gravy 😍

Paneer koftas can be served as a main curry with Indian breads like Butter naan, Paratha, Roti or Pulao for lunch or dinner.

An easy recipe for beginners, try it for kitty parties and potlucks, and amaze your loved ones!!!

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Author: Nathiya Adiseshan

Preparation Time: 15 mins

Cooking Time: 20 mins

Serves: 4

Ingredients

For Kofta

• 1 cup paneer, crumbled (homemade)
• 1 medium sized potato, boiled & crumbled
• 2 tbsp corn flour (potato starch)
• Coriander leaves, chopped
• Salt as needed
• ½ tbsp Garam Masala
• 1 tbsp Cashews chopped
• 1 tbsp Pistachios, chopped
• Oil for deep frying

For Gravy

• 2 medium sized Onions 
• 2 medium sized Tomatoes
• 10 cashew nuts
• an inch Cinnamon
• 2 Cloves or Laung
• 2 Cardamoms or Elaichi
• Bayleaf
• 1¼ tbsp Garam Masala
• ½ tsp Turmeric Powder
• ½ tbsp Coriander Powder 
• 1 tbsp Kashmiri Chilli Powder
• ½ tsp sugar
• ¾ tsp Kasuri Methi or Fenugreek leaves
• 2 -3 tbsp Fresh cream 
• 1/2 cup Milk
• Butter
• 1 tbsp Oil
• Salt as needed

How to make Kofta

1. Boil potatoes until done but not mushy.
2. In a mixing bowl, crumble them along with paneer, salt, garam masala and chopped coriander leaves.
   

   Homemade Paneer

   
   Add raisins and cashews to this mixture. Mix everything well. Roll them to balls. Coat it in corn flour.
   

   
   If you prefer, you can also flatten each ball. Stuff the cashews and raisins in the center and seal (I prefer this way). Prepare remaining stuffed kofta balls in similar way.
   

   
   Deep fry in hot oil on a medium flame until crisp and golden.
   

   
   Strain and set aside.

Making Gravy for Kofta

1. Blanch Onions, Tomatoes and Cashewnuts. Cool down completely and make into a puree.
   

   

   
   Heat a kadhai on medium flame with butter and 1 tbsp of oil. Add bay leaf, cinnamon, cloves and cardamoms. Sauté for a minute.
   

   
   Add the puree (Simmer the flame to low, as the puree splutters in oil). Sauté for about 3-4 minutes.
   

   
   Now add in all the spice powders. Saute for 3 to 4 mins until the raw smell fades away.
2. Season with salt and a tbsp of Sugar.
3. Pour fat free milk/water to make a gravy. The raw smell of the ingredients should have gone. Cook covered until the gravy thickens and traces of oil are seen on top.
4. Regulate the flame to low and garnish with kasuri methi. Add the Fried Koftas to the gravy and let it simmer for a minute. Serve this with Naan, Roti or Pulao.
   

   
   Variations for Serving Malai Kofta

Transfer gravy to a serving dish. Place the koftas in the gravy and drizzle cream on top. Garnish with kasuri methi.

 

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Special Note:

• Fry 3 to 4 koftas at a time or else they may break while frying.
• Adding sugar gives a sweeter taste to the curry, you can omit it too.
• If you couldn’t shape the koftas or if it break while frying, just add a tsp of corn flour. Corn flour acts as a binding agent.
• Cashews make the curry creamier, so adding fresh cream is not required. (I haven’t added it).
• Instead of blanching, Fry Onions, Tomatoes in a tbsp of Oil until golden. Cool down and puree it.

Mutton Stew/ Mutton Vellai Kuruma/ Mutton cooked in a coconut based gravy

Most of the Keralites include appam and stew predominantly in their breakfast menu. This South Indian recipe, Mutton Stew is full of aromatic flavours as is made with a melange of subtle spices and flavoured with coconut.

When you want to indulge in a light yet healthy mutton dish, then you must try out this lip-smacking stew recipe. When my mom buys mutton/lamb, she reserves some for this dish, as it is always on the top of her list 🙂

One good thing about this scrumptious dish is that it can be prepared in a very less time, say for occasions like potluck, kitty party and buffet.

Don’t have mutton at the moment? Don’t despair. This hearty dish can be loaded with plain vegetables too.

You can also pack this delicious stew recipe for tiffin. So, why wait? Try it now with your loved ones! 

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Author: Nathiya Adiseshan

Preparation Time: 15 mins

Cooking Time: 30 mins

Serves: 3

Ingredients

Paste 1:

• 3 Green chillies
• Ginger
• 6 cloves, Garlic
• Kosher salt

Paste 2:

• 1/2 cup Coconut, grated
• 6 Cashew nuts
• 1 tsp Poppy seeds
• 1/4 tsp Cumin seeds
• 1/4 tsp Fennel seeds

For the gravy:

• 500 grams mutton, excess fat trimmed, cut into 2-inch chunks
• 2 Green chillies
• 1/2 tbspGinger Garlic Paste
• 2 Cardamom
• 1 inch Cinnamom
• 2 Cloves
• 1 Bay Leaf
• Pandan leaf/ Rambha ilai
• Star Anise
• Kalpasi
• 1/2 tsp White Pepper powder
• a sprig of Curry leaves
• Coriander leaves
• 2 tbsp Ghee
• 1 tbsp Vegetable oil

Steps to Make It

1. Sprinkle mutton with kosher salt, ginger garlic green chilli paste (mentioned under Paste 1) and marinate for 30 minutes.

2. 

   

   

   
   In a pressure pan, add the marinated mutton along with 1 cup of water. Cook for few whistles and keep aside.
3. 

   
   In another pan, heat ghee and oil. Splutter garam masalas listed above with cumin seeds, fennel seeds and curry leaves.
4. 

   

   

   

   

   

   
    Once they fry a bit, add in the chopped onions and saute till they are lightly browned.
5. 

   
   Add in green chillies and ginger garlic paste and saute until the raw smell goes out.
6. 

   
   Throw in the tomatoes and toss a little. (No need for it to cook mushy)
7. 

   
   Then add the cooked mutton with stock, reduce heat to medium-low.
8. 

   

   
   Add in the coconut paste and allow to simmer for 10-12 minutes.
9. 

   
   Season with salt. Add in little water if your stew looks thick. The stew is finished when the meat is very tender (the flavor should be mild and very tasty).
10. 

    
    Drizzle 1/2 tbsp of white pepper powder on top and garnish with coriander leaves.

11. 

    

    

    Serve it hot with appam/ rice. 

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    Special Note:

• If you have the best tender mutton you may cook for 4-5 whistles. But if you are doubtful,  then first cook the mutton for fewer whistles and if needed, give them few extra whistles depending on the quality.
• The original recipe calls for white pepper powder, but I have added black one as I don’t have it in hand. Hence the darker shade of gravy.
• For variation, coconut paste is skipped and coconut milk will be used. Can be done in both ways.
• Same recipe can be adapted for mixed veggies which too tastes good.
  

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If you like this recipe, Do not forget to rate us at the end of the post.

Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @h.u.n.g.r.y.s.t.o.m.a.c.h

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POONDU KUZHAMBU/ GARLIC CURRY/ GARLIC SIMMERED IN A TAMARIND BASED GRAVY

Have you ever tried cooking garlic as the main ingredient ?

If you love them, then try making this easy POONDU KUZHAMBU/ Garlic curry, you won’t get the usual strong pungency from the garlic as it has a tamarind base.

The garlic curry will be less pungent and tangy even the kids can give a try 🙂

It’s a must where you served an elaborate menu with rice and curries the previous day and you long for light dishes for your stomach. You can’t deny its medicinal properties or health benefits. So eat away!

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Author: Nathiya Adiseshan

Preparation Time: 15 mins

Cooking Time: 30 mins

Serves: 3

Ingredients

• 10 cloves Garlic, roughly chopped/crushed
• 12 Shallots/ Sambar onions, chopped
• 1/4 cup Tomato, chopped
• 1/4 tsp Turmeric powder
• 1/2 tsp Red Chili powder
• 2 tbsp Kizhambu Milaga powder (either homemade or store bought)
• lemon sized Tamarind (soak in water and get the pulp)
• 1/2 teaspoon Salt
• a pinch, Jaggery

To temper:

• 1/2 tsp Mustard seeds
• 1/4 tsp Fenugreek seeds
• 1/2 tsp Split black gram
• 1/2 tsp Cumin seeds
• 1/4 tsp Asafoetida
• a sprig, Curry leaves
• Sesame oil

Making the “Poondu Kuzhambu”

1. Place a cooking pan over medium heat, pour in the oil. Gradually add mustard seeds, fenugreek seeds, curry leaves, blackgram  and asafoetida, temper all the ingredients over medium heat for 1 minute.
   

   

   

   

   

   
   Saute chopped shallots and garlic.
   

   
   You want to toughen up the garlic by frying it so there’s a little crunchy texture before you add tomatoes, 3-4 minutes over low fire. Now, add the diced tomato and continue to cook over low-medium heat.
   

   
   Once this is done, add the spice powders turmeric powder, red chilli powder and homemade curry powder (kuzhambu milaga powder), combine and let it cook for exactly 3 minutes over low heat. The result should be a dark spice paste.
   

   

   

   
   Pour in tamarind paste, 1/2 cup of water, stir, season with salt and a piece of jaggery.
2. 

   

   
   if necessary, cover and slow simmer the curry until gravy is reduced in half and oil floats on top.
3. 

   
   This curry doesn’t have a lot of gravy so howlong you want to slow simmer in the final stage of making the poondu kuzhambu will result in howmuch gravy is left.

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Special Note:

• You can reduce the amount of red chilli powder if you prefer less spicy.
• Kuzhambu milaga powder is a must for this recipe. If you don’t have replace it with sambar powder.
• Crush half garlic and add remaining half as whole or chopped. 

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If you like this recipe, Do not forget to rate us at the end of the post.

Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @hungry.stomach.japan

MEEN VEVICHATHU/ Kottayam Style Fish Curry/ Meen Mulakittathu

Kottayam fish curry or Meen vevichathu can be prepared in many ways. Here you can try a traditional fish curry recipe which even the amateurs can cook at home easily.

This dish is also called as toddy shop fish curry.

It can be prepared with or without coconut. Usually, Kerala fish curry (meen curry) is traditionally prepared in earthenware pot for better taste.

A great combination with boiled tapioca rather than rice!!!!

So let’s get back to the recipe…

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Author: Nathiya Adiseshan

Preparation Time: 10 mins

Cooking Time: 20 mins

Serves: 3

Ingredients

• 1/2 kg Fish (Seer fish, Tuna, Sardines, Mackerel)
• 1 tbsp Ginger, crushed
• 1 tbsp Garlic, crushed
• 8 Shallots /chinna vengayam, sliced
• 2 tbsp Redchilli powder
• 1 tbsp Coriander powder
• 1/2 tsp Turmeric powder
• Mustard seeds
• Fenugreek seeds
• 3 tbsp coconut oil
• 3 Gambooge (Cocum/Kudampuli)
• salt as required
• Curry leaves

Instructions

1. Wash and soak the Gambooge (Cocum/Kudampuli) in a glass of lukewarm water for 5 minutes.
2. Make a paste of coriander, redchilli and turmeric powder with little oil/water and keep aside.
3. In an earthen clay pot or a pan heat coconut oil.
4. When oil gets hot, add mustard and fenugreek seeds, saute it slightly and wait till it turns slightly dark.
5. Add the chopped shallots and curry leaves, saute them till it gets slightly fried.
6. Reduce the flame and add the masala paste.
7. Fry it well until the raw smell goes out.Add enough salt.
8. Add water in which cocum was soaked. Taste the mixture and add soaked cocum pieces as required. Keep it in low flame.
9. Wait until it boils in low flame. Once it starts boiling add the fish pieces. Do not stir. Just swirl the pan so that the fish coats with the masala.
10. Cover with a lid and bring it to boil in medium flame. Usually it takes around 10-15 minutes. Swirl the pan inbetween.
11. Cook it till the gravy is consistent.
12. Switch off and garnish with curry leaves. Let the curry remains in the cooking pan for a few hours, allowing all the spices to steep into the fish.

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Special Note:

• Don’t stir once fish is cooked.
• Remember to spoon the kudampuli pieces out after few hours.
• If it has to be kept for another day, don’t add coriander powder. It tends to spoil the dish.

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Kanava Kuzhambu/ Squid in a Roasted Coconut Sauce/ Nadan Koonthal Curry

Tender pieces of squid with a spicy coconut sauce makes it an enduringly popular dish. 

This curry, as prepared with a paste of coconut gives a familiar aroma as the coconut based curry is more of a comfort dish to all Malayalis and Nagercoilians ofcourse.

Squid is quite easily available here in Japan and I cook it quite often at my place. 

Coming to the recipe, it’s easy, too, as the squid curry is all prepared, so the whole thing takes no longer than 30 minutes from start to finish. You can substitute few ingredients like Coconut oil with any other vegetable oil and Shallot with Onion, but the former is more of a tastier one to me.

Pairing with steamed rice, Squid Curry is something which works perfectly on a lethargic weekend afternoons.

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Author: Nathiya Adiseshan

Preparation Time: 10 mins

Cooking Time: 25 mins

Serves: 3

Ingredients

For the Squid

• 250 gm, Squid
• 2, Green Chillies, chopped
• 1 tsp Turmeric Powder
• 1 inch, Ginger, crushed
• Salt

For the Paste

• 1 cup, Coconut, (grated)
• 1 tsp Fenugreek seeds
• 1 Cardamom
• 1 inch Cinnamon
• 2 Cloves5 Shallots/ chinna vengayam/ Pearl Onions
• 1 tbsp Redchilli powder
• 2 tbsp Coriander powder
• 1/2 tbsp Pepper powder

For Tempering

• Coconut Oil
• Mustard seeds
• Fenugreek seeds
• Redchillies
• Curry leaves

Instructions

1. Pull out the little tentacles, cut the body section into ½ inch (1 cm) rings and wash them under cold running water.
2. In a solid frying pan, add the grated coconut, shallots, fenugreek seeds, cardamom, cloves and cinnamon, shaking the pan now and then, until they darken slightly and become aromatic.
3. Add in the chilli powder, coriander powder and pepper powder, toss and allow it to cool. And grind to a smooth paste.
4. In a pan, add the squid along with chillies, crushed ginger, turmeric powder, salt and little water, cooking very slowly as it comes up to heat. It will only take about 2-3 minutes to cook.
5. When it is really hot and bubbling, add the ground masala and boil until the raw smell fades out.
6. Next, heat the oil in a pan, add mustard seeds, fenugreek, curryleaves and redchillies. Give a quick stir.
7. Then add the seasoning to the curry, serve it straight away.
8. This is particularly good when served with rice and fish fry.

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Special Note:

• Coconut oil can be replaced with any other vegetable oil.
• Adding cinnamon in excess gives a strong taste. So add accordingly.
• Instead of dry roasting the ingredients, it can be also be roasted in a tbsp of coconut oil for a richer curry.

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Kerala style Kadala Theeyal Recipe / Chickpeas Curry / Chickpeas in a roasted coconut sauce

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Somedays based on the season or the festivities around the corner, you may get to cook so early or go on a trip and so you compromise on the food. But with the best choice being a dish that doesn’t gets spoiled easily tops the list is roasted coconut gravy.

And that’s my amma’s/ grandma’s and everyother lady in neighbourhood would pull off as a life saver, Theeyal 😋 The soul cum comfort food from the hearts of every Malayalee !!! 

Theeyal is an authentic Kerala dish and is prepared using vegetables like okra, shallots, bittergourd, brinjal and so on.

Theeyal means burnt dish which means coconut is roasted till it becomes dark brown in color. The dish gets its color from the roasted coconut and the tamarind paste.

Theeyal is made in many households of Kerala and also in regions of Kanyakumari. In certain places of Kanyakumari, Mixed Veg Theeyal is an essential part of Marriage/Maruveedu (மறுவீடு) Sadya (Keralite’s Vegetarian Feast). Theeyal has got a sour and spiced taste which goes well with hot rice.

Its secret lies in the unlimited number of vegetables that can be used and the roasting of coconut to its preparation. Here is the recipe, try and enjoy the traditional delicacy.

Chickpeas, Shallots, Brinjal and Drumsticks Simmered in an Aromatic Roasted Coconut Gravy…

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Author: Nathiya Adiseshan

Cooking Time: 20 mins

Preparation Time: 15 mins

Serves: 3 people

INGREDIENTS

• 1 cup Chickpeas/ Chana, boiled
• 1 cup Coconut, grated
• 1 tbsp Cumin seeds
• 1 tbsp Black peppercorns
• 3-4 Garlic pods (optional)
• 4-5 Shallots/ Pearl Onions/ chinna vengayam
• 1 1/2 tbsp Chilli powder 
• 2 tbsp Coriander powder 
• Tamarind, size of gooseberry
• 1/2 cup Veggies diced (Brinjal, Drumstick, Yam)
• Salt
• 1 tsp Mustard seeds
• 1/8 tsp Fenugreek seeds
• Red chillies
• Curry leaves
• Coconut Oil

Here we go…

1. Soak chickpeas overnight. Pressure cook and keep aside.
2. Heat a tbsp of oil and add grated coconut, cumin seeds, shallots, peppercorns, and curry leaves (garlic pods optional).
3. Fry the coconut till it turns a darker shade of brown. Reduce the flame to low, add chilli and coriander powder. Cook for a min.
4. Once it is cooled completely, grind the coconut mixture to a smooth paste (If required, add little water).

1. Soak tamarind in 1/4 cup of water and keep aside.
2. In a heavy bottomed pan (I’ve used Kalchatti, soapstone cookaware), add the diced brinjal, yam/drumstick and shallots with little water ( I have added brinjal, yam and shallots alone today). Cook until the veggies are done.
3. Add roasted coconut paste, tamarind water and salt. Mix well. Add 1 1/2 cups of water to it. Bring it to boil.

1. Now add the boiled chickpeas. Stir well.
2. Reduce flame to lowest and cook for 4-5 mins. When the oil starts oozing out, switch off the flame.
3. Heat oil in a pan and crackle mustard seeds, fenugreek seeds, red chillies and curry leaves. Add this to theeyal.
4. Serve with hot rice.

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Notes:

• Coconut oil imparts a distinct aroma and flavour. You can use any oil of your choice too.
• Its important to fry the coconut really golden/brown. Do not char it while roasting.
• The oil from the coconut will separate while grinding and the mixture will become into a paste. If required, add little water.
• Black chickpeas tastes better than the white ones.

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Chana Masala/ Chole Masala/ Chickpea Curry

A flavorful, thick, stew-like curry that’s not overly spicy, and the perfect plant-based vegan meal.

Chana masala is traditionally based with chickpeas, onion, ginger, fresh cilantro, a blend of spices, and tomatoes. The magical step that takes this dish to the finger lickin’ level is the bulk of flavourful spices and DIY garam masala.

It can be prepared a number of different ways, but I chose the simple route: One pot OPOS method. 😋😜

It’s vegan, gluten-free, good for you and freezable so you can save your time. How wonderful. Enjoy this version of mine with rice or naan/chapathi, but I promise that it tastes damn good.

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Ingredients

250g Chickpeas, (boiled or canned)

2 medium Onions, finely chopped

2 medium Tomatoes, roughly chopped

1 inch piece Ginger, finely chopped

2-3 Green chillies, roughly chopped

½ tsp Coriander powder

½ tsp Chillipowder (Kashmiri if possible)

1 tsp Turmeric powder

1 tbsp Garam masala, homemade

1/2 Lemon, juiced

½ small pack Cilantro

Salt, to taste

Oil

Instructions

1. Heat a pot over medium heat. Once hot, add oil, ginger (just finely minced).
2. Then, add onions to the pan. Cook, stirring frequently, until onions start to turn brown.
3. Next add tomatoes. Repeat this process until they turn mushy.
4. Immediately add green chillies and stir to combine.
5. Add turmeric, chilli powder, coriander and garam masala. Stir until fragrant, about 30 seconds.
6. Add drained, boiled chickpeas. Stir until it coats well with the masala, about 30 seconds. Add 1/2 cup water. (Tip in the chickpeas, along with their cooking water for more flavor).
7. Maintain a simmer, uncovered for 10 minutes, or until thick. Stir occasionally.
8. When the chana masala is thickened and bubbly, taste and adjust seasonings as needed.
9. Remove from heat and add lemon juice. Serve with rice and/or chapathi, naan, sprinkling additional cilantro on top.

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Special Note:

• Fresh cilantro and lemon juice make an excellent garnish.
• Simmering chickpeas broth lends them plenty of flavor.
• DIY Garam Masala creates better flavor than mixing pre-ground spices.

Fish Dum Biriyani/ Malabar Fish Biriyani

Northern Kerala, the malabar region has many wonderful cuisines. One such authentic dish is Biriyani.

Biriyani is always there to make us happy. Be it a lazy weekend or family get-together or any functions, it never fails to impress us. So for all the Biriyani lovers here, Come let me introduce you to the Malabar Fish Dum Biriyani.

Ghee rice and fish masala are arranged in layers and blending is done by the dum process. The fish is marinated and shallow fried before adding to the biriyani masala.

As you know biriyani is made with long grained Basmati rice, but here in this Malabar region, it is made with a short grain “kaima rice”. Now those of you, who do not have access to kaima rice, can very well try it with Basmati rice as I had done today 😜.

Ghee plays a prominent part in Malabar cuisine. If you are health conscious, you can use half ghee and half refined oil or even omit ghee and drizzle a bit of ghee finally while layering the dum too. The choice is yours.

In this Malabar recipe, I have used Seer Fish. You can use Pomfret or any fish of your choice. This is a very simple Biriyani and can be made with Chicken too. But I prefer- fish.

Devour the classic Malabar Dum Biriyani with the detailed instructions below.. (This is a fairly big post, so pls excuse).

How to make Malabar Dum Biriyani….

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Author: Nathiya Adiseshan

Cooking Time: 45 mins

Preparation Time: 20 mins

Serves: 3 people

Ingredients

• 1/2 kg Seer Fish
• 1 1/2 cup, Kaima Rice (or any rice of your choice)
• Cardamom, Cloves, Bay leaves
• Saffron
• Cashewnuts, Raisins

For marination:

• 1 tsp Turmeric powder
• 1 tbsp Kashmiri Chilli Powder
• Salt
• Lime juice (optional)

For the gravy:

• 2 Onions, medium sized, thinly sliced
• 1 tbsp ginger garlic paste
• 2 Green Chillies, thinly slit
• 1 Tomato, chopped
• 2 tbsp Curd
• 1/2 tsp Turmeric Powder
• 1/2 tbsp Coriander Powder
• 1/2 tbsp Chilli Powder
• 1 tsp Fennel Powder
• Coriander leaves, chopped
• Mint leaves, chopped
• Salt
• 5 tbsp Ghee
• Oil

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Here we go….

Instructions

1. Wash rice and soak in water for 20 minutes, drain out in a strainer and keep aside.
2. Marinate fish with the ingredients listed above and rest it for about 30 minutes.
3. Heat 2 tbsp ghee in a pan and fry cashews and raisins. Keep it aside. In the same pan, add thinly sliced onions and a pinch of sugar and fry till they are caramelised and brown.
4. Soak saffron in a 1 1/2 tbsp of warm milk.

For Rice:

1. In a pressure cooker, pour 3 tbsp of ghee. Add cinnamon, cloves, cardamom, star anise and bay leaves. Fry for a minute. Now add thinly sliced onions and saute until onion turns golden brown.
2. Now add in soaked Basmati/ Kaima rice and saute for few minutes.
3. Add 2 1/4 cups of boiling water (ratio is 1 cup rice= 1 and 1/2 cup water), salt and 1 tsp lemon juice. Combine well and pressure cook for two whistles. (If cooking in a kadai, cook in a medium low flame until water is fully absorbed).

For Masala:

1. Heat a pan with 1 tbsp ghee and 2 tbsp of oil, shallow fry the marinated fish pieces. Transfer it to a plate.
2. To the same pan, saute onion until it is slightly golden.
3. Add ginger garlic paste and green chillies, saute until the raw smell goes away.
4. Now add tomatoes and saute till it turns slightly mushy.
5. Add in turmeric powder, coriander powder, fennel powder, salt and curd.
6. Cover with a lid and cook over medium heat for few minutes. When oil starts oozing out, add the fried fish and cook for 2 minutes and switch off the flame.

For Dum process:

1. In a heavy bottomed pan, Spread the fish layer. To the top of it, add the rice, fried onions, nuts, rasins, coriander, mint leaves, and sprinkle saffron soaked milk.
2. Layer it with the remaining fish masala and rice with the garnishings on top.
3. Close it with a tight lid, so that steam does not escape. (Cover it with chapathi dough or aluminium foil).
4. Keep a dosa tawa on a low flame. And place the pan above it for 7-10 minutes for the flavours to develop. Switch off the flame and rest it for 5 minutes.
5. Mix gently and fluff it with fork.
6. Serve hot biriyani accompanied by Cucumber raita, papadam & pickle.

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Note:

• Adding a pinch of garam masala between the rice layers enhances the flavour (optional).
• If you have thick slices of fish, shallow fry it and dum it between the rice layers. If you feel so, slices are thin and may break easily, just top it above the rice and layer it with garnishings and go for dum process.
• I’ve used Kashmiri and Chilli powders, if you use chilli powder alone, adjust spice accordingly.
• You can either seal the lid with chapathi dough or wrap it with aluminium foil and place a shallow plate with heavy weight above it.

Home Style Fish Curry/ South Indian Fish Curry/ Meen Kuzhambu

Having easy access to the southern coastline, fish makes a prominent feature in my hometown. You can savour a lip-smacking range of fish preparations with the available varieties that make mealtime an extremely satisfying affair.

An easy everyday fish curry with shallots and coconut.

The best part is many recipes here have Coconut as the key ingredient. It adds an excellent taste and flavor to the dishes. Traditionally it’s cooked in an earthen pot, where the fish is cooked in spicy gravy of shallots, tomatoes, and spices sautéed in coconut oil.

This flavorful Home Style Fish Curry has Indian inspired flavours and is quick enough for a satisfying meal. This delicately-flavored dish can be served with the white rice or even idli, dosas.

I have one more fish curry recipe, Kanyakumari Style Varutharacha Fish Curryhttp://hungry-stomach.com/ in my blog which is really tasty too.

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Author: Nathiya Adiseshan

Preparation Time : 10 mins
Cooking Time : 40 mins
Serves : 3-4

For the paste

• 1 cup shallots, chopped
• 1/4 cup Coconut, grated

For the curry

• 500 grams Tuna (Kingfish or any variety)
• 3 cloves Garlic, chopped
• 1/2 inch Ginger, chopped
• 5 shallots, thinly sliced
• 1 medium Tomato (chopped or ground to a paste)
• 3 tablespoon Chilli powder
• 2 tablespoon Coriander powder
• 1/4 teaspoon Turmeric powder
• 1/2 cup Aubergine/Brinjal, chopped
• 1 Tamarind (marble sized Ball)
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 1 teaspoon Fenugreek seeds
• Handful Curry Leaves
• Salt
• Oil

 COOKING INSTRUCTIONS

1. Cut fish into big chunks, marinate with a pinch of salt and keep aside.
2. Slice shallots into thin wedges, then fry in 2 tablespoon oil until just turning golden. Add in grated coconut and fry for 2-3 more minutes.
   

   Add sliced shallots in oil

   

   Add in grated coconut and fry for 2-3 more minutes.
3. Grind the ingredients till smooth with a tablespoon or two of water. Keep aside.

   

   Grind to a fine paste with water

4. Heat oil in a large pan or kadai and add mustard seeds. Once the seeds start spluttering, add cumin seeds, fenugreek seeds and curry leaves.

   

   add mustard seeds, cumin seeds, fenugreek seeds and curry leaves and allow to splutter.

5. Add chopped ginger and garlic and continue to cook for a further minute or until you can really smell them.

   

   Add chopped ginger and garlic

6. Add chopped shallots and fry until they begins to brown very slightly.

   

   Add chopped shallots and fry until they begins to brown very slightly.

7. Then add tomatoes and stir over the heat for further minute.

   

   add tomatoes and stir over the heat for further minute.

8. Add in the ground paste and stir-fry for few minutes.

   

   Add in the ground paste and stir-fry for few minutes.

9. Add 1 1/2 tablespoon of Coriander powder, 2 tablespoon of Chilli powder, 1/4  teaspoon of Turmeric powder and salt, mix well. Saute for 10 minutes on low flame.

   

   Add in spice powders

10. Toss in aubergine/brinjal into the mixture, and give a stir so that the masala gets coated well. Fry for two minutes.

    

    Toss in aubergine/brinjal and stir so that the masala gets coated well.

11. Pour in the tamarind paste and 1 1/2 cups of water.

    

    Pour in the tamarind paste and 1 1/2 cups of water.

12. Taste and adjust the seasoning as necessary.
13. Simmer and cook until oil begins to appear on top of the gravy.
14. Once the curry is simmering, tuck the fish in here and there, and continue to cook until the fish is cooked and the curry has thickened a little.
15. Turn off heat and allow it to rest for about an hour.
16. Serve South Indian fish curry with plain boiled rice.
    

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Special note:

• Feel free to use seer fish, tilapia, or even prawns.
• Aubergine/Brinjal can be replaced with drumstick, plantain too. You can even omit adding veggies.
  

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Kerala Chicken Curry/Nadan Kozhi Curry

An authentic kerala style chicken curry. This curry embraces the rustic style of chicken simmered in coconut milk and Indian spices. While it have variations in the level of spices and ingredients used across regions, it never fails to find its way in weekend lunch menu.

It goes well with the Malabar Nei Choru (Ghee rice) and most of the Indian breads (Appam, Chapathi and Parotta). No wonder it turns to an absolute favourite for anyone who loves Kerala cuisine.

This is my favorite one which suits for a weekday menu. It is an ideal recipe for bachelors and newbies too.

Chicken curry well flavoured with spices

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Author: Nathiya Adiseshan

Preparation Time : 10 mins
Cooking Time : 40 mins
Serves : 3-4

Ingredients:

• 500 grams Chicken, curry-cut with bones

Marination:

• 2 teaspoon Red Chilli Powder
• 1 teaspoon Turmeric Powder
• 1 1/2 teaspoon Salt

Gravy:

• 2 medium Onion, thinly sliced
• 1 sprig Curry leaves
• 2 Green chillies
• 1 inch Ginger, crushed or coarse paste
• 6 cloves Garlic, crushed or coarse paste
• 1 medium Tomato, chopped
• 2 tablespoon Red Chilli powder
• 1 tablespoon Coriander powder
• 1 teaspoon Turmeric powder
• 1 tablespoon Fennel powder
• 1-1 1/2 tablespoon Garam masala powder
• 1 cup Coconut milk, thick
• 3 tablespoon Coconut Oil
• Salt

Here we go….!!!!

1. Clean, wash and pat dry the chicken.

   

   Clean, wash and pat dry the chicken.

2. In a bowl, add the chunks of chicken, season it with the ingredients listed for marination and rest in for minimum 30-45 minutes.
   

   Marinate for 30 minutes

   
3. Heat 3 tablespoon Coconut oil in a heavy based uruli/kadai. When the oil is hot, add the thinly sliced onions and curry leaves.

   

   Add thinly sliced onions

4. Add a pinch of salt while sautéing (This speeds up the process and enhances the flavor).
5. When the onions turns to light brown paste, add crushed ginger and garlic. Stir till the raw smell fades away.

   

   When the onions turns to light brown paste, add crushed ginger and garlic.

6. Add in chopped tomatoes, saute till it turns mushy.

   

   Add in chopped tomatoes, saute till it turns mushy.

7. Add Red chilli powder, Coriander powder, Fennel powder, Turmeric powder, Garam masala and salt.

   

   Add in the mentioned spice powders

8. Once the oil starts to separate from the sides, add in the marinated chicken pieces and toss gently.
   

   Once the oil starts to separate from the sides

   

   add in the marinated chicken pieces
9. Cover with a lid and cook in low flame. (No need to add water, the chicken will cook in its own juices).
10. Stir inbetween. If its dry, add two tablespoons of water and give a stir. (Be careful, not to burn)

    

    Cover and cook in low flame

11. Pour thick coconut milk. Adjust salt and allow to boil in medium flame (Cook uncovered).

    

    Pour thick coconut milk and boil in medium flame

12. Get into the desired consistency and switch off the flame. (Oil starts floating at the top when it is done)
13. Garnish with chopped coriander leaves.
14. Cover and allow to rest for best settling of flavours.
15. Serve with Nei choru or any rice of your choice.

    

    Serve hot with Nei Choru

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Special note:

• Coconut oil, Curry leaves and thick coconut milk are the key ingredients for the rustic flavour of the dish.
• Allow the chicken curry to cook in a low to medium flame, if not you will end up with a looser runny curry.
• Oil starts floating at the top, indicating that your curry is done. Switch off the flame.
• Always use fresh homemade garam masala powder instead of the store bought ones.
• Kashmiri chilli powder gives the bright red colour to the gravy.
• Lukewarm water yields good quantity of coconut milk.
  

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