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Quick & easy vegetarian recipe
Published On: 08 Jun 2014
Soak the chawli overnight. Boil in a pressure cooker for 3 whistles.
Grind the grated coconut, tamarind, red chillies and salt to a fine paste.
In a pan boil the yam with 1 cup water for 10 minutes.
Add the boiled chawli and ground masala paste to the yam.
Add water according to the consistency of the gravy / curry required.
Add turmeric powder, cover and cook on a low flame till the oil separates from the masala. (Approximately 10 minutes).
Roughly pound the garlic with the skin on in a mortar & pestle.
Heat oil in a small pan and fry the pounded garlic till golden brown.
Pour the tempering over the curry.
Serve hot with rice.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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