Hoddha
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Potatoes; cut into thin | |
| ; strips (120 g.) | ||
| 2 | Tomatoes; cut into thin | |
| ; strips (150 g.) | ||
| 3 | Onions; sliced fine (150 | |
| ; g.) | ||
| 5 | Green chillies; slit lengthwise | |
| 1 | teaspoon | Fenugreek seeds; (methi) (5 g.) |
| A few sprigs of curry leaves | ||
| 1 | Lemon; juice of | |
| 2 | cups | Thick coconut milk and 3 cups; (720 ml.) thin |
| ; coconut milk, | ||
| ; extracted from 1 | ||
| ; grated coconut (480 | ||
| ; ml.) | ||
| ½ | teaspoon | Turmeric powder; (2 g.) |
| Salt to taste | ||
| 2½ | Cm cinnamon | |
Directions
PUT all the ingredients, except the thick coconut milk, tomatoes, lime juice and salt in a deep pan. Cook over low heat till the potatoes are done and the gravy is thick. Add the thick coconut milk, tomatoes and salt, and simmer over low heat (as high flame may curdle the coconut milk gravy).
Remove from heat and add lime juice. Serve hoddha with rice or appams. This dish is traditionally served with string hoppers or iddiappams. It is almost similar to the Kerala stew.
Converted by MC_Buster.
NOTES : (Coconut Milk Curry)
Converted by MM_Buster v2.0l.