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.
Recipe by Cooking with Thas at http://www.thasneen.com/cooking/coconut-curry-or-thengacurry/