Karakudi Kaikari Recipe| Yummyfoodrecipes.in By, 2018-01-06 Karakudi Kaikari Recipe| Yummyfoodrecipes.in Explore the taste of Karakudi Kaikari Recipe. This dish is tasty, flavorful, and very easy to prepare. It is perfect for any occasion. Prep Time: Cook time: Ingredients: 100 gmpotatoes, cut into cubes,100 gmcarrot cut into cubes,100 gmcauliflower,50 gmgreen peas,50 gmFrench beans,2coconuts freshly grated,200 gmshallots sliced,100 gmtomatoes sliced,3green chilies silted,5 gmmustard seeds,50 gmcoconut oil,25 gmginger garlic paste,2 gmMarathi moong (easily available in the market),2 gmKalpasi (easily available in the market),2 gmcoriander seeds whole,2 gmcumin seeds,25 gmblack pepper,4red chili dry whole,5green cardamoms,3cloves,2 gmcinnamon stick,1 gmfenugreek seeds,25 gmpoppy seeds (boiled & grinded),2star anises,5 gmfennel seeds,2bay leaf,2sprigs curry leaves, Instructions: In a pan, add grated coconut and dry roast it and keep it aside. In a pan, add Marathi moong ,Kalpasi , coriander seeds,cumin seeds ,black pepper ,red chili dry, cardamoms ,cloves ,cinnamon stick , fenugreek seeds, poppy seeds ,star anises , fennel seeds and bay leaf and fry it for a min. Switch off the flame and transfer it to a blender and also add the roasted coconut and blend to a smooth powder. Heat coconut oil in a pan and add mustard seeds, green chilies, sliced shallots and cook it for 5 min. Then add ginger garlic paste, fry it for a min and then add tomatoes and cook it for a min. Add all the vegetables and also the blended spices powder and cover it with a lid and cook it for 10 min on a low flame. Switch off the flame and serve it with rice. Meghna Nath
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Karaikudi Kaikari Recipe

Karaikudi Kaikariis a mixed vegetable curry that is a popular dish of Chettinad cuisine.  It is a simple, yet delicious dish that is prepared with various veggies. The addition of various spices gives this dish a nice unique taste and flavor. This dish tastes perfect with rice or any Indian bread. Let’s follow this recipe.

Ingredients

  • 100 gmpotatoes, cut into cubes
  • 100 gmcarrot cut into cubes
  • 100 gmcauliflower
  • 50 gmgreen peas
  • 50 gmFrench beans
  • 2coconuts freshly grated
  • 200 gmshallots sliced
  • 100 gmtomatoes sliced
  • 3green chilies silted
  • 5 gmmustard seeds
  • 50 gmcoconut oil
  • 25 gmginger garlic paste
  • 2 gmMarathi moong (easily available in the market)
  • 2 gmKalpasi (easily available in the market)
  • 2 gmcoriander seeds whole
  • 2 gmcumin seeds
  • 25 gmblack pepper
  • 4red chili dry whole
  • 5green cardamoms
  • 3cloves
  • 2 gmcinnamon stick
  • 1 gmfenugreek seeds
  • 25 gmpoppy seeds (boiled & grinded)
  • 2star anises
  • 5 gmfennel seeds
  • 2bay leaf
  • 2sprigs curry leaves

Directions

  • In a pan, add grated coconut and dry roast it and keep it aside.
  • In a pan, add Marathi moong ,Kalpasi , coriander seeds,cumin seeds ,black pepper ,red chili dry, cardamoms ,cloves ,cinnamon stick , fenugreek seeds, poppy seeds ,star anises , fennel seeds and bay leaf and fry it for a min.
  • Switch off the flame and transfer it to a blender and also add the roasted coconut and blend to a smooth powder.
  • Heat coconut oil in a pan and add mustard seeds, green chilies, sliced shallots and cook it for 5 min. Then add ginger garlic paste, fry it for a min and then add tomatoes and cook it for a min.
  • Add all the vegetables and also the blended spices powder and cover it with a lid and cook it for 10 min on a low flame.
  • Switch off the flame and serve it with rice.

Meghna Nath

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