Familiarity with the fragrant delicacies of the South. When the aroma starts to come out, fry it with the vegetable pieces . Once the onion is clear, add salt and hot spice powder and stir for a minute on low heat.
Sol Karhi Ingredients for Familiarity with the fragrant delicacies of the South
1 cup fresh coconut kora
1 green chilli 1-2 kwa garlic 2 tbsp coriander 1/2 tsp whole cumin Salt
Soak the kokums in half a cup of hot water for half an hour – forty five minutes . Now press very well and take out the katha from the kokum with a fork. Do not discard the kokum skin, keep it away . Leave the hot jaltukuo with kathasama. Now grind the raw chilli, garlic , coriander and cumin together in a shimnora or hamandista until the mixture becomes thick , thakathake substance . In a mixer, mix fresh coconut cora with adequate amount of water, then strain it through a sieve and squeeze out the coconut milk . The milk can be extracted several times without adding coconut water, but each time the milk will be thinner than before.. Now take a serving glass. Mix coconut milk, kokum extract , chilli – garlic – coriander – cumin mixture in moderation . Add salt to taste, mint leaves should be spread on top before serving.
Veg stew Ingredients
2 onions , ( can also give cauliflower / beans etc ) 1 tsp crushed ginger and garlic 6 tsp 1 cup coconut milk 1 cup coconut milk 1 cup coconut milk 1/2 tsp hot spice powder 2 tbsp coconut Oil 1/2 tsp whole mustard 2 tbsp dried chillies A bunch of curry leaves according to taste Salt method Wash the vegetables well and dry them first. Then cut into small pieces. Now heat the coconut oil in a pressure cooker,
When the aroma starts to come out, fry it with the vegetable pieces . Once the onion is clear, add salt and hot spice powder and stir for a minute on low heat. After that, when it boils with thin coconut milk, apply pressure. Turn off the gas by keeping it on fire till three whistles fall. When the pressure goes out, open the lid of the cooker, pour the thick coconut milk and put it on fire. When it boils, take it off the gas. Heat a teaspoon of coconut oil in another small pot. Boil the mustard. As soon as you start cracking the mustard, add curry leaves and dried chillies. Then spread this fork on the stew and serve with appam.