A simple curry often served with rice in Kerala cuisine…
This coconut curry is one of the simplest and humblest of all curries and can be made in no time. On days when my mom felt not so enthusiastic about cooking, she served this curry along with some veggie stir fry and rice. The combination of coconut curry, rice and pickle is just phenomenal.
In my dad’s family, this curry is often served along with spicy fish curry for lunch. Fish curry is poured over the rice and then this coconut curry is poured, combined well, and devoured, it’s an amazing combination.
Or you can enjoy with rice & pickle.
Coconut curry
Ingredients
To grind
- Coconut, grated- 1 cup
- Turmeric powder- 1/2 tsp
- Green chilies- 2
- Cumin seeds- 1 tsp
- Water- 1/2 cup or enough to make a smooth paste
For cooking
- Oil- 1 tbsp
- Mustard seeds- 1 tsp
- Red dried chilies- 2
- Curry leaves- 1 sprig
- Water- 1/2 cup
- Salt- 1 1/2 tsp
Instruction
- To a blender jar add the above-mentioned ingredients ‘to grind’ & grind to a smooth paste.
- Heat a claypan or non-stick pan over medium heat.
- Add oil, when it turns hot, add mustard seeds, let splutter.
- Add dried red chilies and curry leaves, saute for a few seconds.
- Lower the flame and pour the ground coconut paste into the pan.
- Add water to thin down the gravy.
- Add salt and combine well.
- Cook the coconut curry over low heat for a few minutes, don’t let it come to a boil.
- Take the pan off the heat and keep it covered.
- This coconut curry goes really well with spicy fish curry and rice, pour the fish curry and coconut curry over the rice, combine well & enjoy. Or have it with rice & pickle.
Coconut Curry or Thengacurry
Prep time
Cook time
Total time
Author: Thas
Serves: 4 people
Ingredients
To grind
- Coconut, grated- 1 cup
- Turmeric powder- ½ tsp
- Green chilies- 2
- Cumin seeds- 1 tsp
- Water- ½ cup or enough to make a smooth paste
Other ingredients
- Oil- 1 tbsp
- Mustard seeds- 1 tsp
- Red dried chilies- 2
- Curry leaves- 1 sprig
- Water- ½ cup
- Salt- 1½ tsp
Instructions
- To a blender jar add the above-mentioned ingredients 'to grind' & grind to a smooth paste.
- Heat a claypan or non-stick pan over medium heat.
- Add oil, when it turns hot, add mustard seeds, let splutter.
- Add dried red chilies and curry leaves, saute for a few seconds.
- Lower the flame and pour the ground coconut paste into the pan.
- Add water to thin down the gravy.
- Add salt and combine well.
- Cook the coconut curry over low heat for a few minutes, don't let it come to a boil.
- Take the pan off the heat and keep it covered.
- This coconut curry goes really well with spicy fish curry and rice, pour the fish curry and coconut curry over the rice, combine well & enjoy. Or have it with rice & pickle.
