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Irumbanpuli – 150 gram
Chembu – 100 gram
Green chilly – 4
Onion – 1
Turmeric powder – 1 tea spoon
Grated coconut – ¼ cup
Dried chilly – 8
Coriander – 1 table spoon
Coconut oil , mustard seed, dried chilly, curry leaves, shallots – for sprouting

Method of preparation
Cut the Irumbanpuli, chembu, green chilly, onion and cook the same by adding required turmeric powder. Roast the grated coconut, dried chilly, coriander and grind it to make a fine paste. Then add this paste into the cut vegetable pieces and boil it. Take little coconut oil in a pan , add the ingredients for sprouting ( mustard seed, dried chilly, curry leaves, shallots) and fry. Then add the same in the curry.

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