boiled curry

Cabbage, carrot, beetroot, knol khol, beans, sheet beans (avarai), cluster beans (Kothavarai), chow chow, pumpkin, cauliflower are prepared in this method.


  • Vegetable -200 gm
  • Onion - 1 small size
  • Grated coconut - 1 table spoon
  • Mustard - 1/2 tsp.
  • Red chillies - 1
  • Blackgram dhal - 1 tsp.
  • Salt - to taste
  • Turmeric powder - a pinch

method of preparation

Cut and cook the vegetable with enough water adding salt and tumeric powder until it becomes soft. In a pan add a tsp. of cooking oil, add mustard seeds and chillies. When the mustard seeds crackle, add blackgram dhal. When it becomes red, add onion and fry until it gets brown. Then add the vegetable and mix well. Add coconut. Keep for few more minutes and remove from the fire.

boiled-curry picture

The vegetables like pumpkin, chow chow will have some water even after cooking. So, after adding coconut, add a tsp. of rice flour to it and mix well. The extra water will be absorbed by the rice flour. Then remove from the fire.

Do not add tumeric powder to vegetables like carrot, cabbage and beetroot.



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