Friday, July 13, 2012

Avarekai Alu Ghashi

avarekai-1/8 kilo                    
potato-medium 4
tomato-medium 2
grated coconut-1cup
kashmiri chillies-6to8
curry leaves
salt to taste
coconut oil

1.wash the 3 vegetables and cut into pieces..

2.fry kasmiri chillies in 2 tabsp oil and keep aside.. a mixie add grated coconut,fried chillies and asafoetida and grind well till it reaches a masala consistency..

4.pressurecook avarekai and potato along with salt adding required amount of water for 2 whistles..transfer this to another vessel,add tomatoes and cook till done.. this add masala and pinched curry leaves and bring to boil..

6.put off the flame and add fresh coconut oil on top of it..ready to serve..

the criteria of the recipe are asafoetida and fresh coconut oil..
this ghashi is a good combination with rice,idli,dosa and even rotis..


வை.கோபாலகிருஷ்ணன் said...

As usual super Leela.

Thanks for sharing the tasty item.


In Tamil also we say only AVARAIKKAAY

Beena said...

GOOD recipe dear. Thank u for sharing

Unknown said...

very delicious.. inviting clicks.. thanks for leaving a lovely comment on my space leela ji.. i am preeti tamilarasan from chennai.. you can call me just preeti :)

Kavitha said...

looks delicious :)

latha said...

I can smell the aroma of the asafotida and fresh cocont oil right here and Iam hungry :).....It sounds very tasty...will certainly try. TFS.

anjana said...

lovely curry Leela .love to try your version..

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Mahi said...

Simple and delicious curry!

Mahalakshmi said...

WOW! I made it as a side dish for Idli.It was delicious and very different too.Thanks for sharing.It broke the monotony of making coconut chutney,tomato chutney etc.which I make normally.

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