Wednesday, 16 November 2011

Sweet and Sour White Gravy (Coconut and Curd base)

This gravy has wonderful flavors of curd, coconut and curry leaves. It is apt for vegetables like cauliflower, mix vegetables/fish/prawns/chicken and goes quite well with paneer (cottage cheese) also. My personal preference is fish/chicken/prawns and vegetables to be cooked in it.

Preparation time: 10-15 min.
Cooking time: 15 min.
Servings: Enough for 1/2 kg of vegetables/ chicken/ fish/ paneer (Cottage Cheese).

Ingredients Required For Gravy 
  • 1 Tender Coconut.
  • 50 – 60 gm. Thick Curd.
  • 1 Medium size Onion.
  • 2-3 Cloves of Garlic.
  • 2cm. Piece of Ginger.
  • 2-3   Green chilies.
  • 4-5 Curry leaves ( sweet Neem leaves).
  • 1 cm. Cinnamon stick.
  • 2-3 cloves.
  • 1 Black Cardamom.
  • 5ml. Cooking Oil.
  • Salt to taste.

  Direction To Prepare Coconut Gravy
  • Take the kernel of tender coconut and grate it.
  • Grind it in a grinder adding water in small proportions, till it resembles a thick batter.
  • Take the coconut paste in a sieve or thin cloth and squeeze till all coconut thick milk comes out.
  • Collect it in a bowl and keep aside.
  • Put the left over coconut left after removal of milk in grinder.
  • Add 30-40ml. water and grinder.
  • Take it out and squeeze to take out the milk. This time milk would be thin.
  • Collect it in separate bowl and keep aside.
  • Cut onion very fine.
  • Make paste of ginger and garlic.
  • Take oil in a thick bottom wok and heat.
  • When its smoking hot reduce the flame and add cloves, cinnamon stick, black cardamom, curry leaves and cook for 1/2 min.
  • Add green chilies and cook for 1/2 min.
  • Add finely cut onion and cook till light golden in color.
  • Add thin coconut milk ( the one which was taken out second time) and cook for 2-3 min. with constant stirring till it thickens.
  • Add thick coconut milk (the one taken out first time) and cook for 2 min.with constant stirring.
  • Add curd and cook for 1 min. with constant stirring.
  • Remove from heat and add salt.
  • Coconut gravy is ready for sauteed vegetables / chicken / fish / prawns to be added and cooked for 2min.
For Garnishing
  • Take 2-3 ml of oil in a pan and heat.
  • When smoking hot reduce the flame.
  • Add mustard seeds, cumin seeds let them split.
  • Add red chilies, curry leaves and asafoetida powder.
  • Chilies will turn brownish and curry leaves dark green, wonderful smell of chilly, curry leaves, cumin, and mustard asafoetida will start coming.
  • Spread the mixture over the vegetable / chicken cooked in coconut gravy.
  • Those who do not eat onion / garlic can omit onion and garlic.
  • Add salt in the last to avoid splitting in coconut milk.
  • Always separate thick (first ) milk and thin (second) milk.

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