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Saturday, 6 April 2013

Kachrimirsang sasam( curd chilly in mustard paste)


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

 
Method 

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.


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