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Prep Time10 Mins
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Cook Time15 Mins
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Serving4
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Ready In25 Mins
Based on 7 Review(s)Ingredients
Main Ingredients
For Grinding
For Tempering
Directions
This is such a simple recipe but exceptionally tasty, which can be made quickly and easily. So let's get started!!
Wash Chembu in running water and pressure cook them adding little salt and water, until the pieces are soft.
Peel the chembu and cut it into 2 inch pieces.
Grind the coconut, green chillies, black pepper and cumin to a very fine paste with a little water.
Add the coconut paste to the cooked chembu. Put the flame in simmer and stir well.
Add turmeric powder, desired salt and curry leaves. Stir well and cook for 2 minutes.
Add the whipped curd and stir well. Turn off the heat immediately. Do not let it boil, after adding the curd.
For Tempering heat a little oil in another pan. Add mustard seeds and when they splutter, add dried red chillies, fenugreek seeds and curry leaves and stir it once. Pour this on top of the curry. Close the pan with a lid, to let the curry absorb the flavors from the tempering.
Mix well before serving and serve with hot steaming rice.
Conclusion
This recipe tastes best when prepared with sour curd. Otherwise, leave the curd at room temperature for couple of hours before cooking.
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