Vaali/
Malabar spinach 1 cup
allva
mande /taro root/chembu ½
cup
Grated
coconut 1 cup
Red
chillies 7 to 8
Mustard
seeds ½ tsp
Curry
leaves few
Cooking
oil 2 tsp
Salt to taste.
Method
Chop vaali / Malabar spinach leaves and stem. Peel skin of alva
mande/taro root then cut into cubes then
pressure cook for 2 whistles. Let it
cook for some time.
Grind grated coconut with red chilly into fine paste. then add this paste into cooked vali and alva mande
then boil it for 10 min.
Heat oil in kadai add mustard seeds when it pop up add curry
leaves. Pour this on boil curry mix well.
Serve with rice.
u can use any leafy vegetable for this curry normally this
dish is prepared with Malabar spinach.
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