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Cooking Method :
Don't forget that only tender leaves are used to make the curry. Wash the leaves and finely chop them. Drain water from the chopped leaves. Grind grated coconut and bird's eye chilly, which is locally known as kanthari mulaku, together coarsely. If it is not available, you can use green chilly instead.
Heat oil in a pan and splutter mustard seeds. Add rice to the oil, once the rice turn slight golden colour add the chopped leaves, turmeric powder, salt and ground coconut and chilly.
Mix it well. Cover with a lid and cook for one to two minutes on a low flame.
Now remove the lid, stir the mixture gently and again cover it. Once it is partially cooked, remove the lid, lightly stir it and cook uncovered.
When you feel that the water content has disappeared completely and the leaves are cooked well, turn off the flame. Now pour two or three spoons of coconut oil to add flavour to the curry.
You can serve this dish with rice. Try out this recipe and live a healthy life. |
