Home » Soups , Salads & Curry » Nentrapazha Kootu


Nenthrapazham – 6
Jaggery – ½ kilo
Grated coconut – 1 cup
Cumin seed – 1 tea spoon
Butter milk – 6 cup
Green chillies – 5
Curd without sour – 1 cup
Curry leaves – 1 strand

Method of preparation

Peel off the outer skin of Nenthrakkaya and boil it.
Then grind the coconut by adding cumin seed and green chilly and make a paste.

Take a thick bottom vessel. The dissolve the jaggery and make syrup. Then filter it and add the boiled nentrakaya into it and smash well and fry.

After frying add butter milk into it little by little and make it a fine batter.

Then boil it in low flame and later add the coconut mix into it and boil again
Then add the required salt.

After getting boiled add the curd without sour and add the spluttered curry leaves and mix. Then remove from the stove.

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