Kumbalanga Paal Curry

Ingredientsfor 4 servings

• 500 g Kumbalanga
• 1/2 Shell Coconut — grated
• 2 nos Onion — chopped
• 4 nos Green chillies
• 2 nos Tomato
• 1/3 tsp Turmeric powder
• 1/2 tsp Cumin powder jeeraka podi
• Salt as per taste
• 3 nos Dry red chilly
• Curry leaves a, a few
• 1/2 tsp Mustard seeds
• 1 tsp Coconut oil

Preparation

1. Step 1

   Grind the coconut well and take out the first milk out.

2. Step 2

   Again grind for the second time adding some water and the take out the second milk and keep the first and second milk seperately.

3. Step 3

   Cut the kumbalanga into small peices.

4. Step 4

   Add the chopped onion,green chilli (slit half), salt and cook it in the second milk.

5. Step 5

   Add turmeric powder and cumin powder to it, allow it to cook in medium flame.

6. Step 6

   Once the kumbalanga is par boiled add the chopped tomatos.

7. Step 7

   Once the kumbalanga is cooked add the first milk and do not allow it to boil and take it out of the flame.

8. Step 8

   Set a pan over medium heat and pour in the oil, add mustard seeds, allow it to allow to crackle, add curry leaves and dry red chillies.

9. Step 9

   Add the seasoning items to the kumbalanga paal curry.

10. Step 10

    Serve while still hot! :-the Kumbalanga Paal Curry with hot rice.