In my last blog post, I have shared Greater yam Melara, and today I am going to share Kerala style kachil curry, which I prepare at home.
Kachil curry is Cumin flavoured, coconut-based curry. It is seasoned with coconut oil and shallots.
Kachil cubes – 1 bowl
Turmeric – ½ tsp
Salt and jaggery – to taste
Tamarind – ½ tsp
Green chilli – 1
Red chilli powder – ½ tsp
Curry leaves – 1string
Shallots – 3
For masala paste: Coconut – 1 cup, Cumin – 1 tsp, Garlic – 1 clove
Seasoning: Coconut oil – 1 tbl spoon, mustard – 1 tsp, shallot – 3, green chilli – 1, curry leaves – string
-Pressure Cook kachil cubes for two whistles by adding salt, jaggery, little tamarind, one slit green chilli, red chilli powder, one spring of curry leaves, 2 or 3 sliced shallots with sufficient water.
-Make a smooth masala paste by adding coconut, Cumin, Garlic with little water.
-Mix in the ground paste to cooked veggie, adjust the consistency, boil.
-Add seasoning, heat oil, splutter mustard, sliced shallots, slit green chilli and curry leaves, fry until shallots turn brown and pour it on the curry.