PULISSERY
Boil white pumpkin 200 g cut into pieces in cooker adding 1/2 tsp turmeric pdr ,salt in water.
Once cooked add 1/2 cup sour curd. Just give a boil .Now add a ground paste of 1/2 cup fresh coconut,5 green chillies,1/2 tsp cumin seeds.Instead of water add a little liquid from the cooker itself.(You can grind curd along with coconut too,to save time).
Mix thoroughly and let it boil so that the coconut mixture gets cooked in the pumpkin gravy.
Stir continuously ,otherwise the curd will curdle.
Add a seasoning of Fenugreek seeds, whole red chillies, Mustard seeds and curry leaves.
BEETROOT STIR FRY
In a pan add oil. Add Mustard seeds,urad dal 1/4 tsp,6 to 7 shallots,2 or 3 green chillies.
Now add grated beetroot,salt, turmeric pdr.
Cook on slow fire for 5 minutes. Finish by adding some scraped coconut.

EGG MASALA
In a pan add oil ,saute onions.
Once its done,add 1 tsp red chilli powder,a little turmeric pdr,1 tsp garam masala.
Cook for one or 2 minutes ,add salt Now add 3 boiled eggs ( give 2 or 3 slits) and some curry leaves.
Mix everything well so that the masala coats on egg well.
SAUSAGE COCONUT MILK CURRY
In the pan ,add oil and saute onions,add ginger garlic paste.
Once its done ,add tomato chopped .
Let it cook for a while. Add coriander pdr 2 tsp,red chilli pdr 1tsp , turmeric pdr amd salt too.
Once the masala is cooked add 8 to 10 sausage pieces and saute for 2 minutes more.
Now add 1/2 cup thick coconut milk.
Cook for 2 minutes on medium flame.
The curry is ready.

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