South India Food Recipes: Naattu Koli Kulambu

1 month ago


  Nattu koli – 1 kg

 Ginger paste- 1tsp

 Garlic paste – 1tsp

 Grated coconut – ¼ cup

 Chilly powder – 3tsp  

 Coriander powder – three tsp

 Cinnamon stick – 2 inch

 Clove – three nos  

 Gingelly oil- ¼cup

  Small onions – 20 nos

 Cumin – 2 tsp 

 Pepper corns – 1 tsp

 Tomato (massive) – 1 no  

 Curry leaves 1 handfull 

 Sombu – half tsp

 Salt to style 

 Turmeric powder – ¼ tsp 

 Coriander leaves- a handfull 

 Lower the rooster into small items and clear.

 Chop finely 10 onions and tomato. 

 In a pan warmth 1 tsp oil, add cumin, pepper corns, sombu and  

 onion (10 No) and fry until it turns brown. 

 Take away from the warmth and grind with little or no water.

 Warmth 1/four cup gingelly oil in a strain pan.  

 Add cinnamon , cloves , chopped onion , turmeric powder,  curry leaves and salt.

 Fry until onions change into mild brown ,  

 After 5 minutes add ginger garlic paste and

 saute until the uncooked odor goes away.

 Now add tomato, floor paste, rooster items,

 Saute for two minutes. Then add chilly powder and

 coriander powder and blend it effectively.

 After 5 minutes add coconut paste and a pair of cups of water.

 Shut the pan with lid.

 Let it to cook dinner for three whistles , after that change off.

 Do not take away from warmth instantly.

 After steam releases from cooker open the lid and   garnish with coriander leaves.

 Serve with scorching rice. 

 It’s also an excellent mixture to idli, dosai, chappati and rotis.


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