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Main Course

A-Grade Special Veg Curry

A traditional Kerala curry where potato simmers gently in a spiced coconut gravy until every piece soaks up the flavours. The curry leaves and raw coconut oil finish add that characteristic Kerala fragrance.

Ingredientsfor 3 servings

2 nos Potato — cut into medium sized pieces, medium
2 nos Carrot — cut into medium sized pieces
1 nos Onion — chopped
1 nos Tomato — chopped
Ginger garlic paste - 1 tbsp
1 tsp Red chilly powder
2 tsp Coriander powder
1/4 tsp Turmeric
1/4 tsp Fennel seeds (Perumjeerakam)
1/4 tsp Cumin seeds (Jeerakam)
3 nos Dry red chillies
Curry leaves, a few
4 tbsp Coconut — shredded
Salt, to taste
Oil, to taste

Preparation

Step 1
Heat the oil in a pressure cooker, add onion and cook well. Add salt to get onion cook easily. Add ginger-garlic paste and cook for a minute.
Step 2
Add red chilly powder and coriander powder. Let it cook for 2 minutes.
Step 3
To this add chopped tomato. When tomatoes are cooked well, add carrot and potato. Stir everything together thoroughly to make the masala evenly coated. Add water just enough to dip the vegetables. When boiling starts, close the lid and cook till 3 whistles.
Step 4
Meanwhile in a pan, roast coconut, fennel and cumin with turmeric in medium flame until golden brown. Grind them with required amount of water to make a paste. Add this to the cooked veg.
Step 5
Allow to crackle mustard, dry red chillies and curry leaves in oil and add this to veg curry and boil. Add salt if needed.
Step 6
Goes well with porotta, naan, chappathi etc. You can add more vegetables like beans, green peas, cauliflower, etc.

Tip

For a thicker gravy, cook uncovered on medium heat for the last few minutes. For a thinner consistency, add a splash of warm water.

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Main Course

A-Grade Special Veg Curry

Ingredientsfor 3 servings

2 nos Potato — cut into medium sized pieces, medium
2 nos Carrot — cut into medium sized pieces
1 nos Onion — chopped
1 nos Tomato — chopped
Ginger garlic paste - 1 tbsp
1 tsp Red chilly powder
2 tsp Coriander powder
1/4 tsp Turmeric
1/4 tsp Fennel seeds (Perumjeerakam)
1/4 tsp Cumin seeds (Jeerakam)
3 nos Dry red chillies
Curry leaves, a few
4 tbsp Coconut — shredded
Salt, to taste
Oil, to taste

Preparation

Step 1
Heat the oil in a pressure cooker, add onion and cook well. Add salt to get onion cook easily. Add ginger-garlic paste and cook for a minute.
Step 2
Add red chilly powder and coriander powder. Let it cook for 2 minutes.
Step 3
To this add chopped tomato. When tomatoes are cooked well, add carrot and potato. Stir everything together thoroughly to make the masala evenly coated. Add water just enough to dip the vegetables. When boiling starts, close the lid and cook till 3 whistles.
Step 4
Meanwhile in a pan, roast coconut, fennel and cumin with turmeric in medium flame until golden brown. Grind them with required amount of water to make a paste. Add this to the cooked veg.
Step 5
Allow to crackle mustard, dry red chillies and curry leaves in oil and add this to veg curry and boil. Add salt if needed.
Step 6
Goes well with porotta, naan, chappathi etc. You can add more vegetables like beans, green peas, cauliflower, etc.