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Tuesday, 3 June 2014
Kerala's Traditional Kozhuva Curry or Natholi Curry Simple Method
Nadan Kozhuva Pollichathu
or Traditional Natholi Curry
Kozhuva (Natholi) - 500 gms
Small onions – 8 nos
Ginger - 2 inch(crushed)
Green chillies – 5(crushed)
Turmeric powder - 1/2 tsp
Crushed Red Chilli powder - 2 Tbsp
Curry leaves – 2 twig
Vinegar - 2 Table spoon
Tomato small size – 1 nos (chopped)
Coconut Oil – 1/4 table spoon
Water 1 cup
Salt as required.
Tips – Crushed redchilli powder is very suitable for this curry.
First we can make gravy shown in the picture below - crush the onions with crushed red chilli powder very well.
Heat coconut oil in a deep pan, and add the above crushed onion and chilli powder
Stir well for 5 seconds until the raw smell of onion and red chilli disappears.
Then add tomato, salt and vinegar stir well again 5 seconds until the raw smell of the tomato and vinegar disappears.
Add water and allow it to boil in high flame.
Add fresh and cleaned Kozhuva or Natholi again boil the mixture for 5 minutes in high flame.
Then add crushed green chillies, crushed ginger, curry leafs and 1 table spoon raw coconut oil allow to boil in few seconds in low flame.
Our Traditional Kozhuva Curry is ready , we can use it with rice or chappathi.
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