Culinary Delights of Kerala

Ripe Tomato – 2 nos

Green Chili – 3 nos

Curd – 1cup

Grated coconut – 1 cup

Cumin seeds (Jeera) – ¼ tsp

Mustard (kaduku) – ½ tsp

Curry Leaves – a few

Oil – 2 tsp

Salt – As required

Chop tomatoes into small pieces. Add some water and salt and cook well. (Or microwave for 3-4 mnts). Grind Green chili, grated coconut and cumin seeds to a fine paste. Mix this paste with curd. When the tomato is cooked well and almost all the water is gone, pour the curd mix to the boiled tomato. Heat it for 2 mnts. Should not boil too much….. Have to take the curry when it’s about to start boiling. Add salt if required. Immerse the curry leaves to the curry. In a pan heat the oil and when hot put the mustards in and pour that over the curry…..

HINT : CAN BE MADE WITH BITTER GOURD, VELLERIKA OR PINEAPPLE.

IF USING BITTERGOURD INSTEAD OF COOKING IT, FRY IN OIL AND THEN ADD TO THE PASTE. IF USING VELLARIKA OR PINE APPLE CUT IN TO SMALL PIECES AND COOK WITH SALT.