Tender Coconut Curry Recipe

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This is my all time favourite curry!
*Tender Coconut flesh Curry*

1. Oil(எண்ணெய்) - 2.tbsp
2. Mustard seed(கடுகு) - 1/2.tsb
3. Asafoetida(பெருங்காயம்) - 1/4 tsb.
4. Small Onion(சின்ன வெங்காயம்) - 100g
5. Tomato(தக்காளி) -50g
6. Red Chill(சிவப்பு மிளகாய்) - 3-5 no’s
7. Curry leaves(கறிவேப்பிலை) - 2 sprigs.
8. Sambar Powder(சாம்பார் தூள்) - 1/2 tsp.
9. Turmeric Powder(மஞ்சள் தூள்) - 1/2 tsp.
10. Coriander Powder(கொத்தமல்லி தூள்) -1 tsp.
11. Salt(உப்பு)- 2tsp.
12. Tender Coconut(Elam தேங்காய்)- 1Cup cut into pieces
13. Cashew(முந்திரி) - 5-7 no’s
14. Garlic(பூண்டு )- 8-10 no’s
15. Ginger(இஞ்சி) - 1 small piece.
16. Normal Coconut - 1 cup (for grinding)

*Preparation Method:*

1. Heat oil in a pan. Once the oil is hot, add the mustard seeds, onions,chopped ginger, garlic, curry leaves and red chilli.

2. Cook for around 3 minutes until the onion turns soft and brown then add tomatoes. Let the tomatoes cook for 4 to 5 minutes on medium heat.

3. Add 1 teaspoon of coriander powder, 1/2 teaspoon sambar powder, 1/2 teaspoon turmeric and salt to taste.

4. Stir well and let it cook for a minute.

5. Take a mixer, add 1 cup of coconut and cashews together (add a little amount of water to extract the coconut juice) and blend into smooth paste.

6. Extract the coconut milk and add it into the pan. Let it cook for 5-10 minutes in low flame.Then add the tender coconut flesh cut into pieces.

7. Add a pinch of Asafoetida powder and give a good stir.

7. Switch off the flame and transfer into another bowl and serve hot with rice.

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