Ingredients
Potato – 2 medium sized
Frozen green peas – 1/2 cup
Carrot – 1
Turmeric powder – 1/4 tsp
Water – 1/2 cup
Salt – as needed
Onion, sliced – 1 medium
Green chillies – 2
Curry leaves
Garlic, crushed – 1 tsp
Ginger, crushed – 1 tsp
Coriander powder – 2 tsp
Kashmiri chilli powder – 1 1/2 tsp
Turmeric powder – 1/4 tsp
Pepper powder – 1 tsp
Garam masala powder – 1 tsp
Tomato – 1 small
Coconut oil – as needed
Grated coconut – 3 tbsp
Shallots / Kunjulli – 2 tsp
Curry leaves
Preparation
Heat a pressure cooker, add coconut oil, add carrot and potato, saute it well, next add salt and turmeric, next add green peas, add water, cook for 1 whistle. Heat a pan, add oil, onion, chilly, curry leaves, ginger, garlic, saute it well, next add masalas, cook well, now add tomato, cook until it become mushy, next add cooked vegetables, cook it for 2 minutes, now add water, allow it to boil, cook until it become thick. Heat a pan, add coconut oil and grated coconut, fry it well, then grind it and add to curry, cook for 2 minutes. Heat a pan, add oil, fry shallots and curry leaves, and add to curry.
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