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bachelors special moru curry
Published On: 23 Nov 2013
malayalam: Nalikeram / Thenga
telugu: Kobbari Kaaya
Gujarati: Naliyer / Nariyal
Punjabi: Gola / Nariyal
for more details, click the name of the ingredient
tamil: Poondu / Vellaipoondu
malayalam: Veluthulli / Vellulli
telugu: Vellulli / Velluri / Ullipayilu / Vellipaaya / Tellapaayalu / Velluli Payalu
hindi: Lehsan / Lasun
Bengali: Rasoon / Rashun
Konkani: Lahsun / Losan
Marathi: Lasun / Lusson
Punjabi: Lassan / Lahsun
Urudu: Lassun / Leshun
English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
telugu: Tametokai / Ramamulaga (Pandu/Kaya)
kannada: Tomaato Hannu
Oriya: Bilati Baigana
Grind coconut, garlic, onions, jeera,, chilly powder and turmeric powder by adding little water
Chop the onions, tomatoes and chilli.
Heat oil in a kadai
Addthe mustard and wait till it spurts and add fenugreek and fry till it the color changes to brown.
Add onion, chilli and curry leaves and sauté for 2 minutes
Add tomato and fry till the tomato looses the shape
The masala mixture is added and sauté it for 2 minutes
Add little water and salt and sauté for another 2 minutes.
The curd is now added to this mixture and boil for a 2 to 3 minute by stirring it continuously. Do not overcook.
Garnish it with curry leaves and serve hot or it can be stored for a day or two and used.
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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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