Malabar Curry

You Need
2 cups boiled mixed vegetables (french beans, carrots, potatoes, cauliflower, peas)
1 cup freshly grated coconut
½ cup chopped onion
2 curry leaves (kadi patta)
¼ teaspoon turmeric (haldi) powder
½ cup chopped tomato
½ teaspoon lemon juice
Salt to taste

For the paste

½ cup freshly grated coconut or 25 grams desiccated coconut
3 to 4 curry leaves (kadi patta)
1 tablespoon cooked rice
1 teaspoon chopped green chillies
4 cloves garlic
1 stick cinnamon (dalchini)
1 cloves (laung)
2 nos. black peppercorns (kali mirch)
1 whole dry red chilli, broken into pieces


Method For the paste
1. Dry roast the coconut, curry leaves and rice and on a tava on a slow flame, stirring continuously, until the mixture is light pink.
2. Add the green chillies, garlic, cinnamon, cloves, peppercorns and red chilli. Remove from flame, cool and blend to a smooth paste in a blender using very little water. Keep aside.
3. Add 2 cups of water to the grated coconut and blend in a blender. Strain through a muslin cloth and squeeze out the coconut milk.
4. Add the paste, all the vegetables (except the tomato), onion, curry leaves and turmeric powder and cook for 15 to 20 minutes or until the vegetables are soft.
5. Add the chopped tomato and cook for 2 to 3 minutes.
6. Add the lemon juice and salt.
7. Serve hot.