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.

Tip(s)

• 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.