LUNCH 1

LUNCH 1

COCONUTTY DAY 😍😍😍

MILD COCONUT MILK CURRY

INGREDIENTS 

Fresh Coconut Grated - 2 cups
First extract of coconut milk - 1 cup
2 nd extract of coconut milk - 1/2 cup
Turmeric Powder 1/2 Tsp
Onion - 1 sliced
Tomato - 1 sliced
Green Chillies - 4 sliced
Coconut oil - 2 Tbsps
Mustard Seeds - 1 Tsp
Curry Leaves - 2 sprigs
Coriander Leaves - 1/3 cup chopped
Salt - To Taste

METHOD
1. Heat oil in a kadai and add mustard seeds , curry leaves and dry red chillies.
2. When they burst add the slice onion and green chillies.
3. When the onion is transparent,add the tomatoes and saute  for a few seconds.
4. Add the second extract of coconut milk and salt to taste.
5. Cover and cook till tomatoes are soft but not mushy .
6. Add the first extract of coconut milk and coriander leaves .
7. Simmer for a minute and remove pan from stove .
8. Serve hot with white rice.

Note:
This curry goes well with Spring hoppers also

PURÉED SPINACH IN COCONUT MILK / KEERAI MASIYAL IN COCONUT MILK 

INGREDIENTS 
Spinach - 250 gms
Green Chillies - 4
Shallots - 10 
Cumin  - 1 Tsp
Garlic - 4 Cloves
Salt - To Taste
Thick Coconut Milk - 1 cup
Thin Coconut Milk - 1/2 cup
Coconut Oil - 2 Tbsps
Shallots - 5 sliced
Mustard Seeds - 1 Tsp
Curry Leaves - 1 sprig
Dry Red Chillies - 2

METHOD
1. Cook spinach with thin coconut milk shallots, garlic, green chillies cumin seeds and salt to taste .
2. When done let it cool at room temperature .
3. Pulse the cooked spinach in a blender at intervals.
4. Heat oil in a pan add mustard seeds curry leaves, dry red chillies and sliced shallots.
5. When the shallots turn brown add the puréed spinach and the thick coconut milk.
6. Simmer for 3-5 minutes and remove pan from stove.
7. Serve hot .

SPICY KADUGU MAANGA
INSTANT MANGO PICKLE

INGREDIENTS 
Raw Mango - 1 chopped
Red Chilli Powder -To Taste
Turmeric Powder - 1/4 Tsp
Asafoetida - A pinch
Coconut Oil - 1 Tbsp
Mustard Seeds - 1 Tsp
Curry Leaves - 1 sprig 
Dry Red Chilli - 2
Salt - To Taste

METHOD
1. To the finely chopped mango add the spice powders and salt except asafoetida and mix well.
2. Leave aside to marinate for an hour.
3. Heat oil and add mustard seeds, curry leaves, dry red chillies and asafoetida .
4. Switch off stove , pour over the marinated chopped mango.
5. Stir and serve.