South India Food Recipes: Naattu Koli Kulambu
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.