Here is how Coconut vada curry may also help you in weight loss
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Before you jump to Coconut vada curry recipe, you may want to read this short interesting healthy tips about A Lot Of You May Not Recognize This But Coconut Oil Can Have Great Health Advantages To It.
In this day and age of individuals are trying to live a healthier life and you will see that the use of coconut oil can help you accomplish this. You are also going to find that there isn’t just one specific benefit that’s connected with coconut oil but the benefits can be vast. You ought to also be aware that coconut oil is not just something you are able to use inside your body to be healthy but also something you are able to use externally. Coconut oil is far more beneficial than other oils you can purchase and in the following paragraphs we will be telling you why.
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We hope you got insight from reading it, now let’s go back to coconut vada curry recipe. You can cook coconut vada curry using 25 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to cook Coconut vada curry:
- Provide For nadia bara-(Coconut vada)
- Get 1/2 cup Chopped Coconut
- Get 4 tsp Soaked Rice
- You need 2-3 Green chillies chopped
- Use 1 tsp Cumin seeds
- Take 1 tsp Besan
- Take to taste Salt
- Take For Masala paste
- Get 1 tsp Cumin seeds
- You need 2 tsp Poppy Seeds
- Use 1 " Ginger chopped
- You need 2 Cardamoms
- You need 1" Cinnamon
- Provide other ingredients
- Use 2 Potatoes cut into long pieces
- Get 2 Tomato pureed
- Use 1 Bayleaf
- Provide 1/2 tsp Cumin seeds
- Get 1/2 tsp Turmeric powder
- Provide 1 tsp Coriander powder
- Provide 1 tsp Curry powder
- Prepare 1 tsp Red Chilli powder
- You need 1/4 cup Thick Coconut milk
- You need 2 tbsp Oil
- Provide To taste Salt
Instructions to make Coconut vada curry:
- Grind the chopped coconut to a coarse mixture.
- Add rice(soaked and strained) green chillies cumin seeds and little water. - The coconut and rice ratio should be 3:1. - Blend to a thick paste.
- Transfer to a bowl and add besan and salt.
- Mix well and make tikki shaped bara and deep fry till golden brown from all sides. - In the meantime prepare the masala paste.
- Take all the listed ingredients in a blender and make a smooth paste by adding 2-3tbsp water.
- Fry the potatoes till light brown. - Heat oil in a kadhai, add bay leaves and cumin seeds.
- When splutter add the tomato puree and turmeric powder. - Mix well and cook for 2mins.
- Add the prepared masala paste and mix.
- Take coriander powder, curry powder and red chilli powder in a small bowl. - Add little water and mix well.
- Add this mixture to the kadhai. - Cook till oil separates. - Add the fried potatoes, mix. - Add 2 cups of hot water and mix well.
- Cook covered for 3-4 mins. Adjust seasoning. - Then add the coconut milk and mix well.
- Finally add the fried bara, mix lightly and switch off. - Keep covered for 10-15mins before serving.
- While preparing the gravy, make it a little watery than the normal gravy, as the fried baras will absorb a lot of moisture.
- Garnish with chopped coriander leaves and serve with hot steamed rice, naan or paratha.
- To make the curry red in colour, you can add kashmiri red chilli powder. - You can use chana daal in place of rice.
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