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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Carrot Koshimbir

Carrot Koshumbir.

Kosambari is a salad like dish. Carrot kosambari is prepared with freshly grated carrots and coconut. Soaked moong dal is also added to the salad. The tossed salad is tempered with mustard seeds and green chiles. Carrot koshimbir is served fresh as a salad.
Makes: around 2 1/2 Cups of Carrot Koshimbir.

Ingredients:

Carrots 3 – 4
Moong Dal 2 tbsps
Grated Coconut 1/2 Cup
Cilantro few Sprigs
Lemon Juice 1/2 tsp
Salt to taste
Green Chiles 2
Yellow Mustard Seeds 1/2 tsp
Sugar a small Pinch (optional)
Oil 1 tsp

Method of preparation:

Peel, remove ends and wash the carrots.
Grate them on thicker side of the grater.
Remove stems, wash and slice the green chiles.
Wash and roughly chop cilantro leaves.
Soak moong dal in water for half an hour.

In a mixing bowl, mix together grated carrots, soaked moong dal, grated coconut, cilantro, lemon juice, salt and sugar.

Heat oil in a small pan, add mustard seeds and slightly close the lid to let them crackle.
Then add green chiles and remove from heat and let it cool a little.
Add the tempering to the bowl and mix well.
Serve carrot koshumbir as a snack or salad or as a accompaniment to main course.
Notes: Make sure to serve carrot kosambir fresh.

Suggestions: Add more green chiles or finely chop the green chiles to spice up the kosambari. Yellow mustard seeds are used for a milder effect. Use brown or black if you wish.
Variations: Coconut oil can be used for tempering. Little plain yogurt can also be added. cumin seeds can also be used.
Other Names:Carrot Koshumbir, Carrot Koshimbir, Carrot Kosimbir, carrot kosambari, Carrot Kosumbir, carrot koshambari.

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