COCONUT MARROW LENTIL CURRY
#marrow #indianvegancurry #coconutcurry
Marrow is a vegetable usually cooked as a savoury dish. This method of cooking is traditional and belongs to Kerala, a small state in Southern part of India. In Kerala people use ash guard to cook this method. Here in this fantastic recipe marrow is cooked along with lentil and coconut and goes well with rice.
Toor dal (yellow split Lentils) – 250 gm / 1 cup
Water – 500 gm / 2 cups
Marrow – 1 medium size cut in to cubes.
Turmeric powder – 4 gm / ½ Tspn
Chilli powder – 7 gm / 1 Tspn
Salt – 5 gm / ¾ Tspn
Fresh grated coconut – 100 gm / 4 Tbspn
Cumin seeds – 3 gm / ½ Tspn
Black pepper corns – 3 gm / ½ Tspn
Coconut oil – 30 gm / 2 Tbspn
Mustard seeds – 7 gm / 1 Tspn
Dry red chilli – 2 nos.
Curry leaf – 5 leaves
• Wash lentils, put it in a pressure cooker and pour water.
• Cook for 3 minutes in a full flame and cook another 5 minutes in low flame.
• Wait until all the pressure is gone, now open the pressure cooker.
• Put the marrow in to the pressure cooker along with the lentils. If needed add water for the marrow to cook.
• Add turmeric powder, chilli powder and salt and Cook until the marrow is soft.
• Now in a mixer put grated coconut, cumin seeds and pepper corns and grind it in to a fine paste by adding required amount of water.
• When the marrow is cooked pour the coconut paste in to lentil and marrow curry. Give it a boil.
• Now for tempering in a hot pan pour coconut oil.
• When the oil is hot put mustard seeds and allow it to crack.
• Now add dry red chilli and curry leaf and pour the tempering on top the curry.
• Marrow curry is ready to serve.
Thank you for subscribing
Recipe by #chefbobbygeetha
Buy our BookS :
Our passion to create simple healthy Modern Indian cuisine with Progressive Indian food techniques . But to Ensure all Indian food recipes are kept Authentic as Possible