This curry is of very old origin, I have heard from my grandma that her mother used to prepare this in the heavy rain fall season when the people could not go outside for buying vegetables and other things. This curry falls in the almost forgotten curries of olden days. Its very quick to prepare and good and tasty combination with hot steaming Rice.
Kchrimirsang (kondatta mulagu)
Kachri mirsang (kondatta molagu) 10
Grated coconut ¼ cup
Red chilly 2
Mustard seeds ½ tsp
Oil for deep fry chilly
Grind coconut and red chilly into fine paste. Then add mustard seed again grind it for 2 to 3 min. Deep fry the chillies then grind it for 1 min. Kondatta mulagu is seasoned so check salt and then only add extra salt if required. Take grinded masala then add 1cup of water. Serve with hot rice.
Post a Comment