Скачать или смотреть Beat the heat with this South Indian Summer Thali - Snake Gourd Kootu Mango-Bitter Gourd Curry

Snake Gourd Kootu

Ingredients:

2 cups of freshly grated coconuts
3 large cloves of garlic
10-12 peppercorns
1 tsp cumin seeds
2-3 tbsp of coconut oil
1 tbsp of urad dal
1 pinch of hing
1 tsp of mustard seeds
5 broken green chillies
A sprig of curry leaves
2 onions finely chopped
1/2 cup of chana dal soaked for 5 hours
1/2-3/4 tsp of turmeric powder
1/2 kg of snake gourd chopped
Salt to taste


Method:

Take 2 cups of freshly grated coconuts
Add 3 large cloves of garlic
10-12 peppercorns
1 tsp cumin seeds
Grind to a coarse paste without using water

Heat 2-3 tbsp of coconut oil
Add 1 tbsp of urad dal
Add 1 pinch of hing
1 tsp of mustard seeds
Add 5 broken green chillies
A sprig of curry leaves
Add 2 onions finely chopped
Saute till soft & translucent
Add 1/2 cup of chana dal soaked for 5 hours
Cover & cook for 3-4 minutes
Keep the flame on medium low
Add 1/2-3/4 tsp of turmeric powder
Add 1/2 kg of snake gourd chopped
Add salt to taste
Cover & cook on medium to low flame for 5-7 minutes
Add the coconut mixture
Cover & cook



Raw Mango & Karela Curry

Ingredients:

1/4 cup of coconut oil
100 gms of pearl onions sliced
1” ginger julienned
6 cloves of garlic chopped
5 green chillies slit
1/2 fresh coconut
2 raw mango slices (200 gms)
1/2 tsp of turmeric powder
2 tsp of red chilli powder
Water
300 gms of bitter gourd boiled
Salt to taste
1 tbsp of jaggery
3 tbsp of coconut oil
1 tsp of mustard seeds
7 pearl onions sliced
3-4 red chillies broken
1/4 cup of freshly grated coconut
1 sprig of curry leaves


Method:

Heat 1/4 cup of coconut oil
Add 100 gms of pearl onions sliced
Add 1” ginger julienned
6 cloves of garlic chopped
Saute for 2-3 minutes
Add 5 green chillies slit

Grind 1/2 fresh coconut to a fine paste

Add 2 raw mango slices (200 gms)
1/2 tsp of turmeric powder
2 tsp of red chilli powder
Add the coconut paste
Add 2 cups of water
Add 300 gms of bitter gourd boiled
Mix well
Add 1 cup of water
Salt to taste
Add 1 tbsp of jaggery
Cover and bring the curry to a boil

For tadka
Heat 3 tbsp of coconut oil
Splutter 1 tsp of mustard seeds
Add 7 pearl onions sliced
Saute till translucent
Add 3-4 red chillies broken
Add 1/4 cup of freshly grated coconut
1 sprig of curry leaves
Fry the mixture till golden in colour
Add the tadka to the curry
Cover it and let it rest for 3-5 minutes





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Produced by- Shashank Alshi, Shivani Jaiswal, Vishnu Pillai & Team





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