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It is a tasty dish with rice
Published On: 05 Mar 2015
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
for more details, click the name of the ingredient
telugu: Tametokai / Ramamulaga (Pandu/Kaya)
kannada: Tomaato Hannu
Oriya: Bilati Baigana
Bengali: Laban / Noone
English: Coriander Powder
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
Heat oil in a kadai add onions and green chilly saute for 2 minutes.
Add dry red chilli and boiled chembu to this.Saute for 2 minutes.
Add tomatoes to this and saute for 2 minutes.Keep it aside.
Heat oil in another kadai and add grated coconut,turmeric powder,coriander powder and chilli powder saute for 2 minutes.
Fry until coconut becomes brown.
Grind this fried coconut in a mixer with 4 tsp water.
Add this ground mix to chembu masala which is kept aside.
Then add 1 cup of water to this and boil for 5minutes.
Heat oil in another kadai add mustard.when it splutters add red chilly,onion and curry leaf .
Add this tempering to chembu curry.
Boil for 2 minutes until gravy becomes thick.
Now traditional chembu curry is ready to serve.
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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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