Coconut Curry or Thengacurry

A simple curry often served with rice in Kerala cuisine…

I really think that I need to start brewing my coffee in my bed room in the morning, at least the aroma of coffee would help me to wake up. Nowadays, even the alarm has given up on me, I keep morning alarms in almost every gadget I have and it keeps blaring and I just wouldn’t wake up. Being a nocturnal being, waking up early in the morning has been the toughest thing ever since I was a kid. I still remember how my mom used to sprinkle water on my face when I was in high school as she never liked me sleeping late in the morning and I very much disliked her activity as well…Today, it has been raining since dawn. Rain and sleep, will there be anything more perfect than this??? Yes there are, coffee and rain, fried snacks and rain…

This coconut curry is one of the simplest and humblest of all curries and can be made in no time. On days when my mom feels not so enthusiastic about cooking, she served this curry along with some veggie stir fry and rice. The combination of coconut curry, rice and pickle is just phenomenal. In my dad’s family, this curry is often served along with a spicy fish curry for lunch. I tell you that the fish curry will be so damn spicy, while typing this I am reminded of the spice and the aroma of that fish curry. Fish curry is poured over the rice along with this coconut curry, combined well and is eaten, none of the other dishes can possibly beat the taste of this combination, a match made in heaven…

Coconut curry

Ingredients

To grind

  • Coconut, grated- 1 cup
  • Turmeric powder- 1/4 tsp
  • Green chilies- 2 or 3
  • Cumin seeds- 3/4 tsp
  • Curry leaves- 4 leaves
  • Water- 1/2 cup or enough to make a smooth paste

Other ingredients

  • Oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Red dry chili- 2
  • Curry leaves- 1 sprig
  • Water- to thin down the curry
  • Salt- to taste

Instruction

  • In a blender, grind the above mentioned ingredients ‘to grind’ to a smooth paste.
  • Heat a non-stick pan over medium heat or if you have earthen ware use that.
  • Add oil, when it turns hot, add mustard seeds, let it splutter.
  • Add dry red chilies and curry leaves, saute for a second.
  • Lower the flame and pour the ground coconut paste to the pan.
  • Add water to thin down the gravy.
  • Add salt for taste and combine well.
  • Heat the coconut curry on low heat for a few minutes, but don’t allow it to boil.
  • Once it is about to boil, remove from the heat and keep covered.
  • Serve with rice and pickle or combine with spicy fish curry and rice.

Tips:

  • If you have earthen ware, make this in that.

 

Coconut Curry or Thengacurry
 
Ingredients
To grind
  • Coconut, grated- 1 cup
  • Turmeric powder- ¼ tsp
  • Green chilies- 2 or 3
  • Cumin seeds- ¾ tsp
  • Curry leaves- 4 leaves
  • Water- ½ cup or enough to make a smooth paste
Other ingredients
  • Oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Red dry chili- 2
  • Curry leaves- 1 sprig
  • Water- to thin down the curry
  • Salt- to taste
Instructions
  1. In a blender, grind the above mentioned ingredients 'to grind' to a smooth paste.
  2. Heat a non-stick pan over medium heat or if you have earthen ware use that.
  3. Add oil, when it turns hot, add mustard seeds, let it splutter.
  4. Add dry red chilies and curry leaves, saute for a second.
  5. Lower the flame and pour the ground coconut paste to the pan.
  6. Add water to thin down the gravy.
  7. Add salt for taste and combine well.
  8. Heat the coconut curry on low heat for a few minutes, but don't allow it to boil.
  9. Once it is about to boil, remove from the heat and keep covered.
  10. Serve with rice and pickle or combine with
  11. spicy fish curry
  12. and rice.
Notes
If you have earthen ware, make this in that.

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