Sweet Potato Coconut Curry
Chilakada Dumpa Kobbari Koru Koora.
Sweet potato and coconut is a simple and fresh curry with a sweet tone. Sweet potato is peeled and either grated or finely chopped. Grated sweet potato is cooked in tempered oil till soft. It is then finished with grated fresh coconut and roasted peanuts. Serve this as a accompaniment to plain steamed rice or serve as a salad.
Makes: around 3 servings of Sweet Potato Coconut Curry.
Ingredients:
Sweet Potato 2 Medium
Roasted Peanuts 1 tbsp
Shredded Coconut 2 tbsps
Green Chiles 2 – 3
Salt to taste
Talimpu:
Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chiles 2
Curry Leaves 6
Oil 1 tsp
Method of preparation:
Peel, remove ends and wash the sweet potato.
Grate the sweet potato on thick side of the grater or use a food processor (makes around 1 1/2 cups).
Remove stems, wash and slice the green chiles.
Lightly crush the roasted peanuts.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, sweet potato and salt.
Cook covered on low flame till sweet potato turns soft but not mushy.
Uncover, stir in shredded coconut, roasted peanuts and remove from heat.
Serve sweet potato coconut curry with plain steamed rice.
Notes: Make sure not to overcook sweet potato.
Suggestions: If the sweet potato is not cooked properly, put it back on heat and cook on low flame till done.
Variations: Finely chop up the sweet potato if you wish. Use grated coconut for a different texture.
Other Names: Sweet Potato Coconut Curry, Chilakada Dumpa Kobbari Koru Koora.
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Beetroot Curry with Moong Dal
Beetroot Pesarapappu Kura.
Beetroot is paired with moong dal just like carrots are. Beetroot is chopped up and cooked in tempered oil along with soaked moong dal for this curry. Moong dal can also be boiled till translucent before adding to the beetroot which accounts for a much softer version.
Makes: around 2 Servings of Beetroot Curry with Moong Dal.
Ingredients:
Beetroot 1 Large
Moong Dal 2 tbsps
Green Chiles 2
Salt to taste
Talimpu:
Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chiles 2
Curry Leaves 6
Oil 1 tsp
Method of preparation:
Peel, remove ends and wash the beetroot.
Chop up the beetroot into small cubes.
Remove stems, wash and slice the green chiles.
Soak moong dal in water for 20 – 30 minutes and then strain the moong dal.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, beetroot pieces and salt.
Cook covered on low flame for around 10 minutes or until beetroot turns soft but not mushy.
Add a splash of water if the beetroot tends to stick to bottom of the pan.
Uncover, add moong dal and cook covered for couple more minutes.
Serve beetroot curry with moong dal over plain steamed rice or wrapped in a roti.
Notes: Make sure beetroot is cooked properly.
Suggestions: If the beetroot or moong dal is not cooked properly, add a splash of water and cook covered on low flame till done.
Variations: You can also add a tbsp of shredded coconut if you wish.
Other Names: Beetroot Curry with Moong Dal, Beetroot Pesarapappu Kura.
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