In a mixer, add coconut, cumin seeds, chopped green chillies, curry leaves, curd and grind it together.
Take oil in a pan and once hot, roast mustard seeds, dry red chillies, fenugreek seeds and curry leaves.
Add in the asafoetida water, chopped pumpkin, turmeric powder, prepared paste and salt and give it a stir.
Simmer for a few minutes and then serve hot with steamed rice.
Tip: You can replace the pumpkin with ladyfinger or potato for a variation.
Mostly I love to add more garlic to all my fish curries, because it helps in flatulence. SouthIndian fish curry, mostly prepared by using tomato / tamarind based, the soreness of tomato / tamarind helps to get rid of fishy smell & enhances its taste
Kozhi Milagu Kuzhambu | SouthIndian Pepper Chicken Curry Recipe with step wise pictures. I have already shared a vegetarian Poondu Milagu Kuzhambu recipe, keeping a base of that recipe I tried this kozhi milagu kuzhambu and it turned out so good with lovely dark brown color and flavor
Curry leaves, a sprig. Today's recipe is Mutton Kuzhambu. Heat oil in a pressure cooker, add the fennel seeds, cloves, cinnamon and bay leaf and fry for a minute or two, then add the sliced onions, curry leaves and saute till the onions turn translucent
If the curry is a bit watery cook for a few more minutes. More yum from Tickling Palates. A spicy SouthIndian Mushroom Curry (Naatu Kalaan Curry) that uses freshly ground spice paste of SouthIndian spices
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Add more salt or chilli powder if needed. Curry leaves - Few. I prepared this SouthIndian, Tamil nadu style Cauliflower kuzhambu for rice, idli and chapathi for the first time watching a video in YouTube