Malabari Curry recipe - How to make Malabari Curry
Main Procedure
For the paste- Dry roast the coconut, curry leaves and rice and on a tava (griddle) on a slow flame, stirring continuously, until the mixture is light pink.
- Add the green chillies, cinnamon, cloves, peppercorns and red chillies. Remove from flame, cool and blend to a smooth paste in a blender using very little water. Keep aside.
How to proceed- Boil a vesselful of water and immerse the tomatoes in it for 1 minute.
- Remove, de-skin and de-seed tomatoes. Chop finely and keep aside.
- Heat oil in a pan, add prepared paste and sauté for 5 minutes.
- Add in chopped tomatoes, red chilli powder, turmeric and salt. Cook well till the oil separates.
- Add the vegetables and mix well.
- Combine cornflour with milk, add to the gravy along with 1½ cups of water.
- Cook till vegetables are tender.
- Serve hot with steamed rice.
Nutrient values per serving
| Energy | 398 cal |
| Protein | 5.7 g |
| Carbohydrates | 23.5 g |
| Fiber | 11.7 g |
| Fat | 31.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 529.1 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.2 mg |
| Vitamin C | 24.5 mg |
| Folic Acid | 31.8 mcg |
| Calcium | 53.8 mg |
| Iron | 2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 20.3 mg |
| Potassium | 126.4 mg |
| Zinc | 0.3 mg |