As is with curries of this variety,it can be paired with anything.Chapathi,Appam,Idiyappam or even bread.I served it with Chapathi for a light lunch for two of us.You could add any vegetables of your choice or even replace the veggies with boiled eggs.
Recipe source - Lakshmi Nair
Potato - 1,cubed
Green peas - 1/2 cup
Cauliflower florets - about 1 cup,chopped
Small onions/shallots - about 1/4 cup,halved
Vinegar - 1/2 tbsp
Coconut oil - 1 tbsp
Thick coconut milk - 1/4 cup
Thin coconut milk - 1 cup
Salt to taste
Curry leaves - 1-2 sprigs
For the masala
Chilly powder - 1 1/2 tsp
Coriander powder - 1 1/2 tsp
Haldi - 1/4 tsp
Saunf/Perumjeerakam - 1 tsp
Cinnamon - 1' piece
Ginger - 1 tsp,chopped
Garlic - 2 cloves
Grind together the ingredients mentioned for the masala to a smooth paste.
Heat oil in a thick bottomed kadai and saute small onions.When it starts browning,mix in the ground masala paste.
Saute for 3-5 minutes or till the raw smell of the masala subsides.
Add in the chopped vegetables and saute for 3-5 minutes.
Mix in the thin coconut milk,vinegar and salt to taste and let it boil,then simmer and cook till the vegetables turn soft and the gravy thickens.
Add the thick coconut milk and the curry leaves and switch off the pan.
Sending this to Kerala Kitchen an event hosted by Magpie and Ria.