TisryaSukkha/ Clam dry
This is totally a different kind of calm dry from the previous posts. This type of calm dry is often done in coastal region karwar.
My Ingredients:
Calm : 2 cups opened up.
Coconut : 1/2 finely grated.
Dry red chillies: 5
Coriander seeds: 1 tsp
Pepper corn: 6
vatamb : 2-3 or Tamarind : 1 inch
Mustard seeds : pinch
Saraswat sambar masala : 1 tsp. (Optional).
Patato : 1 medium size peeled and chopped in 1/2 cm cubes.
Onion : 2 medium sized finely chopped.
Green chillies : 2-3 cut into enlongated slits.
Ginger : 1/4 inch.
Coconut oil : 2 tbsp.
My Ingredients:
Calm : 2 cups opened up.
Coconut : 1/2 finely grated.
Dry red chillies: 5
Coriander seeds: 1 tsp
Pepper corn: 6
vatamb : 2-3 or Tamarind : 1 inch
Mustard seeds : pinch
Saraswat sambar masala : 1 tsp. (Optional).
Patato : 1 medium size peeled and chopped in 1/2 cm cubes.
Onion : 2 medium sized finely chopped.
Green chillies : 2-3 cut into enlongated slits.
Ginger : 1/4 inch.
Coconut oil : 2 tbsp.
- Fry drychilles, coriander seeds, pepper corns, mustard seeds in tsp of coconut oil for a minute till corrinader seeds become slightly darker.
- Grind coconut, dry red chillies, coriander seeds, pepper seeds, vatamb or tamarind , sambar masala with 2 tbsp into coarse paste. (Paste shouldn't be very coarse).
- Heat a tbsp of coconut oil in wok, add chopped onion saute till color of onion changes to light brown, add green chillies, ginger chopped. saute for a minute now add grounded masala and calms. Add cup of water, adjust for salt. Cook till gravy thickens.
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