After yesterday's yogurt based curry, today I have a coconut milk based curry that is creamy and delicious. Coconut milk is a great vegan alternate and is much healthier than using heavy cream.This recipe is from Mallika Bhadrinath's 100 gravy recipes cookbook. Along with coconut milk, a freshly ground spice paste gives this dish creaminess and a nice spicy kick.It is a very colorful curry with all the veggies. I added some black eyed peas to add some protein to the dish. Serve this with rice or roti for a delicious meal.
Blogging Marathon# 62: Week 4/ Day 2 Theme: No Tomato Gravies Dish: Mixed Vegetable Curry in Coconut milk gravy After yesterday's yogurt based curry, today I have a coconut milk based curry that is creamy and delicious. Coconut milk is a great vegan alternate and is much healthier than using heavy c...Pavani
Black eyed peas, cooked (or other beans like chickpeas can also be used)
Medium Onion, chopped
To make the Spice Paste:
Roasted or Putnala pappu
Dry red chilies
Make the Masala/ Spice paste: Grind the ingredients under Spice paste to a smooth paste.
Steam or microwave the veggies until tender.
Heat oil in a pan, add the onions and cook till they turn translucent. Add the ground paste and cook till the raw smell disappears, about 2~3 minutes.
Next add turmeric, cooked veggies, cooked beans, coconut milk and salt to taste. Add enough water and bring the mixture to a boil. Lower the heat and simmer till the gravy thickens. Serve with rice or roti.
My name is Pavani and I’m “the Cook” in this hideout. I’m from Hyderabad, a bustling city in South India that is famous for its Pearls, Information Technology (thanks to ex CM Chandrababu Naidu) and of course the delicious Hyderabadi cuisine.