Rava Dosa with KaraPodi
Rava dosa
Ingredient:
1. Dosa batter-1/2 cup
2.Sooji rava-1 cup
3. Salt
4.Greenchillies and pepper corns grind it in the mixi -1/2 tspn
Method:
* Mix the sooji and dosa batter along with green chilli and pepper paste for the consistancy of dosa.
* Heat Dosa pan and pour the batter,add oil and make crispy dosas....
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Set Dosa
Ingredients:
1. 1 cup rice
2. 3/4 cup – Doppi rice (I used flattened rice WHITE AVIL)
3. 1 tea spn fenugreek(methi) seeds
4. 1/4 cup yogurt
5. 1/2 tea spn sugar
6. 1/2 tea spn soda
7. Ghee/Oil
8. Salt
Method:
*Soak rice and fenugreek seeds in water for 4-5 hrs. Grind to a smooth batter.
*Soak flattened rice(white avil) in yogurt. Grind it and mix with rice batter. (I grind both together).
*Do not make the batter too thin. Leave over night for fermentation.
*Add sugar and soda next day.
*Make thick small dosas. Serve hot.
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Ingredients:
1. 1 cup sooji white rava
2. ½ cup of carrot chopped
3. ½ cup of beans chopped
4. ½ cup of green peas
5. ½ cup of onion chopped
6. ½ cup of tomato chopped
7. Green chillies spilt to half-2 nos
8. Yougurt-1spn
9. Ghee-2 tspn
Method:
• Heat oil and fry sooji rava till the raw smell goes(apprx 2 min)
• Heat oil in kadai and splutter mustrad,add the ingrediants from 2 to 7 and saute well.
• To this add the yougurt and sute(this is to gve a tangy taste)
• Now add the sooji rava and sute well.
• Slowly strat adding water and mix well.(WATER-2 ½ CUP)
• When mixed keep on stirring till it leaves the sides of the pan.
• Add ghee to this and serve hot with chutney
• (CAN ADD TURMURIC POWDER TO GIVE IT A GOOD COLOR-TO BE ADDED WHILE SAUTEING VEGES)
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Home made Rava idly
Ingredients:
1. Rava -1cup
2. Channa dhall-1 tspn
3. Coriender leaves-very little
4. Mustard-1tspn
5. Curry leaves-little
6. Ginger-1 inch chopped
7. Curd-1 cup
8. Milk-1 cup
9. Carrots grated-1 carrot
10. A pinch of soda powder
(CAN ADD ANY VEGES)
Method:
• In a kadai add oila and splutter mustard and add channa dhall,curry leavs,coriendet leaves,ginger chopped and sute well.
• To this add the rava and sute well.
• Let the rava get fried and mix well with the other ingrediants.
• Remove and let cool.
• Now mix the curd,soda powder and salt and little water and set aside for 1 hr.
• The mixture after 1 hr would have completely absorbed the Curd and water and would look dry.
• Now add the milk and enough water so that it becomes like a idly batter.
• Pour into the idly mould and steam it till done.
• When done serve with sambar and white chutney…
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Spicy Sandwich (coreinder chutney)
Ingredients:
1. Coriander leaves-1 bunch roughly chopped
2.Green chilly-4 to 5 roughly chopped
3.Ginger-1 inch long roughly chopped
4.Coconut(Grated)-4 tbspn
5.Lemon Juice-Few drops
Method:
*In mixer Grind all the ingredients from 1 to 4 to a very fine paste
*Remove from the mixer and then add lemon juice and salt and mix well
*Spicy Green Chutney is ready to be served!!
NOTE:
APPLY ONE SLICE OF BREAD WITH BUTTER AND OTHER SLICE WITH GREEN CHUTNEY AND THEN CUT IT.
TASTES BETTER WITH BUTTER AND THIS CHUTNEY CAN BE STORED IN FRIDGE FOR MORE THAN A WEEK.
VARIATIONS CAN BE DONE BY APPLYING ONE SLICE OF BREAD WITH TOMATO KETCH UP TO GIVE TRI COLOURS
SIMPLE AND EASY - THE BREAD HAS TO BE RAW , NEED NOT TOAST. EASY TO CARRY WHILE TRAVELLING
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Onion Uthappam
Ingredients:
1. Dosa Batter
2. Onion-2 big chopped
3. Green chillies-1 chopped
4. Curry leaves-for garnishing
Method:
• In Dosa tawa spread 2 spns of batter and make like uthappam(it should be thick and not thin)
• Add oil and let it cook .
• When half done add the chopped onion ,green chilies and curry leaves and let it cook.
• Turn over and cook till good smell of onion comes.
• Serve hot with spicy chuney…..
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Wheat Appam with Tomato Kuruma
(AN APPAM WITH A SLIGHT DIFFERENCE)
Ingredients:
1. Wheat Flour- 1 1/2 cup
2.Baking powder- 1 1/2 tspn
3.Egg - 2 nos
4.Sugar - 3 tbspn
5.Salt-To taste
6.Milk-1 cup
Method:
*Mix egg and sugar very well. Use hand mixer or whip in a mixer
*Sieve wheat flour with baking powder at least twice and add it to the egg and sugar mix
*Now slowly add the milk and salt
*Mix very well and try to avoid lumps
*Set aside for two hours in a warm place
*Make Aapams the usual way of making
*Soft and Tender wheat aapams are ready to be served!!
NOTE:
THE BATTER WILL NOT RAISE OR SHOW ANY SORT OF DIFFERENCE AFTER TWO HOURS AS WE USUALLY SEE IT IN THE OTHER AAPAM BATTERS.
MIX WELL WHEN TAKEN EACH TIME
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Green chilli chutney with idly
Ingredients:
1.Onion-1 Big roughly chopped
2.Green Chilly- 5 to 6 roughly chopped
3.Tomatto-1 medium roughly chopped
4.Curry leaf-7 to 8
5.Coconut Oil-2 tbtspn
6.Urud Dhaal-1 tspn
7.Mustard-1 tspn
Method:
*Grind all the ingredients from 1 to 4 and make a fine paste
*In a Kadai add coconut oil and splatter mustard and urud dhaal
*Pour the grounded paste to Kadai and add little water and salt. Allow the mix to cook and become a thick consistency.
*Green Chilly Chutney is ready to be served with Idly or Dosa
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Ingredients:
1.Raw Rice-1 cup
2.Dry Red chillies-8 to 9
3.Hing-1 pinch
4.Onion-1 medium roughly chopped
Method:
* Soak raw rice(pacha ari) and dry red chillies together for about 10 hours
*Grind the soaked rice and red chillies, onion to make it like a dosa batter
*Add salt and hing (kaya podi).
*Make Crispy dosas.
*Pink Dosa is ready to be served with SUGAR(This Dosa will taste good only with Sugar. No chutneys or curry needed)
NOTE:
THIS BATTER CAN BE USED IMMEDIATELY AFTER GRINDING. NEED NOT FERMENT
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Pesarattu Dosa (an Andra dhish)
Ingredients:
1.Green Mung Dhaal-2 cups soaked in water
2.Idly Batter-1 cup
3.Green Chilly-5 roughly chopped
4.Coriander leaves - little
5.Curry leaves-Little
6.Cumin Seeds-1 tspn
7.Coconut Grated-4 tspn
8.Ginger - 1 inch long chopped
Method:
*Grind all the above ingredients from 1 to 8 to make a fine paste
*Make Crispy Dosas
*Pesarattu Dosa is ready to be served with white coconut chutney
NOTE:
THIS IS A VERY FAMOUS ANDHRA DISH WHICH HAS GOT AN EXCELLENT BLEND OF TASTE
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White Avil Upma (POHA) BUT WITH A SLIGHT DIFFRENCE
Ingredients:
1. White rice flakes(Avil)-1 cup
2. Channa dhall-1spn
3. Turmuric powder-1spn
4. Green chillies-chopped 2 nos
5. Mustard -1 spn
6. Oil-2 spns
7. Curry leaves
8. Eggs-2 nos
9. Onion-1 medium chopped
SOAK THE RICE FLAKES IN WATER FOR JUST 1 SEC…NOT MRE THAN
THIS PLEASE AS IT WILL BECOME MUSHHY..AND DRAIN IT AND SET
ASIDE FOR IT TO DARIN COMPLETELY.
Method:
• Heat oil in kadai and add oil,splutter mustard,channa dhall,green chillies,onion, turmeric powder,salt and sauté well..
• When half done add the eggs and scramble it …nw add the rice flakes and mix well.
• If needed add the lime juice ..its optional…but those who do nt use eggs can add any veges and lime juice..an excellent breakfast ….
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Beetroot Puri with White Coconut chutney
WHY SHOULD PURI ALWAYS BE BROWN..WHY NOT RED...TRY MY BEETROOT PURI....
Ingredients:
1. Wheat Flour( Atta)-2 cups
2. Beetroot grated and ground to paste-2 big spoons
3. Salt to taste
Method:
• Prepare the dough as u make puri or chapatti by adding the beetroot paste and knead it very softly and set aside for rest at lest half an hour…
• Make puris out of it as we make the normal ones and fry it in oil…
• Beetroot puris are ready to serve…
NO TENSIONS AND NO EXTRA WORK…..SOMETHING DIFFERENT IS
READY FOR KIDS….SERVE WITH WHITE CHUTNEYY AS IT DOES NOT
TASTE GOOD WITH OUR ORDINARY BHAJI….COCNUT CHUTNEY IS
BEST COMBINATION…THEN WHY SIMPLY WORK HARD…EASY AND
FAST…
Note:
TO MAKE GREEN PURIS GRIND IN MIXI CORIENDER LEAVES,GREEN
CHILLIES,COOKED GREEN PEAS EVEN PALAK LEAVES ALL THAT CAN
BE GROUND TO FINE PASTE AND MADE PURIS…ONLY THING IS BE
CAREFUL WITH ADDING WATER AS THE PASTE IT SELF WILL BE OKK
FOR KNEADING THE DOUGH…
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KUSHBOO IDLY WITH KARA CHUTNEY
PLZZZ DO NOT LAUGH AT THE NAME ...AS IT IS A VERY FAMOUS BREAKFAST RECIPIE ORIGINATED IN MADURAI...BUT VERY FAMOUS IN TAMIL NADU HOTELS...THE SPLECIALITY OF THIS DISH IS THAT THE IDLY IS VERY WHITISH IN COLOUR AND VERY FLUFFYYY...FOR A CHANGE TRY THIS KUSHBOOO IDLY FOR UR BREAKFAST ...AND ALONG GOES THE FAMOUS KARA CHUTNEY
Ingredients:
1. Par-boiled rice(puzhukal ariii)- 2 cups
2. Urad dal- ½ cup
3. Sago -1 table spoon(chow arii/sabudhana)
4. Fenugreek seeds- 2 spoons(uluva)
5. Salt to taste
6. Baking soda- ½ spoon
Method:
For Batter:
* Soak rice, fenugreek together…for about 5 hours.
* Now grind coarsely to thick batter. Do not add too much of water to the batter.
* Soak urad dal and sago for about 2-3 hours. Grind to thick fine paste.
* Here we grind things seperatly care to be tacken that the batter is thick..or else the idly wont be fluffy..
* Now grind coarsely to thick batter. Do not add too much of water to the batter.
* Mix both the batter together and mix thoroughly. (Idly batter)
* Add salt and soda and mix to the above idly batter. Mix very well
* Allow this to ferment overnight or 7-9 hours.
* Smear the idly plates with oil preferably or one can still smear with ghee too.
* Now take a scoop of fermented batter and drop over the idly molds. Repeat the same for all the idly plates.
* Just as we make idly…but care should be tacken not to pour too much as it will raise more than the ordinary idlys..
KUSHBOOOOO IDLYS ARE REDY TO BE SERVED…..
KARA CHUTNEY
Ingredients:
1. Coriander leaves – 1 big bunches
2. Tomatoes – 4 medium
3. Garlic – 8 flakes (peeled)
4. Ginger – 1 inch piece
5. Tamarind – gooseberry size
6. Grated coconut – 1/2 cup
7. Red chillies – 10 or 12
8. Salt to taste
9. Oil – for frying
Method:
• Wash and chop tomatoes into medium sized pieces.
• Wash and chop coriander leaves.
• Heat little oil, fry garlic, red chillies, tomatoes, coriander leaves till soft..
• Add grated coconut(this is optinal) at the end and fry for a minute.
• Remove from fire and allow it to cool .
• Add ginger, salt to the fried mixture and grind to coarse paste.
VERY FAMOUS KARA CHUTNEY IS READY…TASTS AMAZING WITH IDLY
/DOSA…
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WHITE RICE FLAKES..(AVIL) IDIYAPPAM AND MIXED VEG STEW..
HAVE U EVER TRIED IDIYAPPAMS WITH AVIL(RICE FLAKES)TRY IT I PROMISE U WILL NEVER WANT TO MAKE THE ORDINARY IDIYAPAMS...
Ingredients:
1. Rice flakes-2 cups
2. Raw rice-1 cup
3. Parboiled rice-1 cup
4. Salt to taste
Method:
SOAK ALL THE INGREADIANTS FROM 1 TO 3 ATLEST 5 HRS BEFRE..
• Grind all the above ingredients from 1 to 4 to make fine paste
…the batter should be a little watery..not too much but little thick…
• Now heat the stove and a hard bottom vessel and pour the mix to
it and keep on stirring till it gets cooked and turns to nice ball …similar
to hw we get the idiyapam mix…
• Add little ghee and allow it to cool little…
• When slightly hot put in idiyapam mixer and squeeze out like
idiyapams..
• Steam it and serve with any curry….
AVIL IIDYAPAMS ARE READY TO BE SERVED…
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FRUTTYYY IDLY...
COLOURS OF FANCYYYY..OUR OWN TRADIONAL IDLY...
KIDOOS U WILL LOVE THIS.....MOMS GET READY FOR THE BASHHHHHHH.......A GRAT WAY TO TRICK UR KIDOOS....ITS OUR SIMPLE IDLY...BUT A SMALL TWIST...WITH FRUITS....
INGREDIANTS:
1. Idly bateer-2 cups
For making pink idlys:
1. Strawberries-1/2 cup
2. Water melon-1/2 cup
Grind both together to make thick paste and add to the idly babter..
For making Green idlys:
1. Avacado-1/2 cup
2. Lime juice-a drop
3. Mint leaves-2 to 3 leaves
Grind all the above together to make thick paste and add to idly batter..
For making Yellow idlys:
1. Mango-2 cups
2. Sugar-1 spoon
Grind together the above ingrediants to make a smmoth thick paste and add to idly batter..
For the brown idlys:
Just add coco powder /drinking chocolate to the idly batter and mix well..
NOW POUR IN TO THE IDLY MOULD AND MAKE FRITY IDLYS……ISNT
IT A VERY NICE IDEA TO TRICK KIDOSS….
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Idly with Ullichamanthy..
PALLAKADAN ULLICHAMANTHI....AMMIKALLILL ARACHU...OHHHH ENTHA TATSE ALLEYY....GETTING CARREID AWAY TO HOME...I WILL TELL U HOW TO MAKE THE SAME ULLICHAMANTHI IN MIXI...U KNOW MANY OF US DONT TRY THIS BECAUSE IT WILL ATSTE BITTER WHEN GROUNDED IN MIXI....NOOO IT WILL NOT A SIMPLE TRICK AND U WILL JUST FLY BACK TO UR HOME TOWN....
Ingredients:
1. Big oninons-2
2. Chilli powder-2 sppons
3. Salt to taste
4. Coconut Oil-2 spoons
Method:
PLEASE NOTE THAT AFTER CUTTNG THE ONIONS PLZZ LEAVE IT IN
FREEZER FOR ATLEST 2 HRS BEFRE U MAKE THE ULLI
CHAMANTHY…THE FRESHER THE ONION IT WILL TATSE BITTER
ALONG WITH CHILLI POWDER…
NOW ADD THE ONION AND CHILLI POWDER AND GRIND TO THICK
CHAMANTY…
ADD THE SALT BEFRE U SERVE AND COCONUT OIL ….DO NOT ADD
SALT AND COCONUT OIL ONCE GRINDED …..ONLY BEFRE U
SERVE…ENJOYYYY OUR TRADITIONAL CHAMANTHY…..
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FED UP OF EATING THE SAME RAVA UPMA...TRY THIS.....A CHANGE FOR BRAKFAST.....
Ingredients:
1. Saagoo(sabhudhana/chowarii)-2 cups
2. Onion-1 medium chopped
3. Green chillies- 2 chopped
4. Carrot-1 medium grated
5. Potato-1 medium grated
6. Roasted peanuts-little
7. Turmuric powder-a pinch
8. Lime juice-2 drops
9. Salt to taste
NOTE:
THE FIRST THING I WOULD LIKE TO TELL U IS SAAGOO IS ONE
SUCH INGREADIANT WHICH NOT HANDLED PROPERLY WILL END UP
MUSHHYYY…SO TACKE CARE WHEN U MAKE ANYTHNG WITH
SAAAGOO..
**SOAK SAAGO ACCORDINGLY…IF U GET NORMAL SAAGOO
SOAK IT ONLY FOR 2 HRS…IF U GET NYLON SAAGOOO…SOAK IT
OVERNGHT…NYLON SAAGOO IS A DIFFERENT KIND OF SAAGOO IN
MARKET…**
****ONCE U SOAK THE SAAGOOO..U WILL DRAIN IT AND
IMMEDIATELY WASH WITH COLD WATER TO REMOVE ALL THE
STRACH….MORE THE STRACH RISKKK IS MORE TO GET
MUSHYYYY…SO WASH 2 TO 3 TIMES …CARE TO BE TACKEN NOT TO
BREAK THE SAGOOO…****
***ONCE U DRAIN IT THEN ITS READY TO BE PREPARED….****
Method:
• In a kadai add oil(veg oil) and add the chopped green chillis,onion chopped,and sute well..
• Now add turmeric powder,salt and add the vege,potao and carrot grated…nw sauté well..
• When veges cokkd add the saagooo andmix well.no breaking it while stirring…and plzz swtch off the gas while ur string saagooo…
• PLZ do not add water….it will just cook the time u add and mix with veges…
• Now sauté well and then heat on slow falme…
• When mixed well add pea nuts and mix..
• Bring down the fire and let cooll.
• Add lime juice when u serve…
• SAGOO UPMA IS READY…VERY HEALTHY..
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MACRONI UPMAAAA.....
VERY SIMPLEEE TO MAKE
Ingredients
1.Macaroni - 2 cups
2.Onion (medium) - 1 no sliced
3.Green chillies - 2 - 3 nos
4.Cabbage
5.Carrots
6.Mustard seeds - 1/2 tsp
7.Curry leaves - little
8.Tomato-1 medium sliced
9.Chilli powder- 1 spoon
10.Turmuric powder-1/2 spoon
11.Garam masala-1 pinch
12.Salt to taste
Method:
1)Cook macaroni in boiling water for 10 mins.
2)Drain, rinse with cold water to cool and keep aside.
3)Heat oil in a kadai or a pan.
4)Add mustard seeds and when they splutter, add the sliced onions,
green chillies,tomato sliced & curry leaves and sauté, till the onions
turn slighly brown, add chilli powder,turmeric powder,garam masala
powder,salt and sauté well..
5)Add vegetables and cook for 1 minute on high flame.
6)Add cooked macaroni and salt.
7)Mix well and remove from fire.
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HAKKAA CHAPPATHII SUPRPISE....
WHAT CAN BE DONE WITH LEFT OVER CHAPPATHIESSS...U CAN MAKE AN EXCELLENT CHINEESE HAKKA CHAPPATHI......A VERY DELECIOUS TASTE....
Ingredients:
1. Left over chappathis-8 pieces(cut to thin strips)
2. Carrot cut to julienne-1 carrot(thin strips)
3. Beans cut to julienne-6 nos
4. Cabbage shredded-little
5. Onion sliced-1 medium
6. Tomato -1 medium sliced
7. Green chillies-3 nos split to half
8. Soya sause-2 spoons
9. Chilly sause-1 spoon
10. Pepper powder-1 spoon
11. Chilly powder-1 spoon
12. Salt to taste
Method:
1. In a kadai add oil and add all the above ingredients one by one
from 2 to 12…saute well…now add the chapathi strips and sauté
well….no hard work..its over….
ONLY CARE TO BE TAKEN IS CHAPATHIS SHOLUD BE COLD
ENOUGH..NO HOT ONES PLZZ...U WILL NOT GET THE STRIPS
PROPERLY...
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PUTTUM KADALAYUM..............
I KNOW THAT WE ALL MALLUS KNOW HOW TO MAKE THIS...BUT THIS RECIPIE IS JUST FOR MY OTHER FRNDS WHO DONT KNOW TO MAKE ..AND SPLYY DEDICATED TO MY HUBBYYY.........HIS ALL TIME FAVORITE..
Ingredients:
1.Rice flour 1 cup
2.Water as required
3.Salt As per taste
4.Grated coconut 1 cup
Method:
1.Mix rice flour and salt.
2.Add water little by little to rice flour and mix well till u reach a stage where the rice flour will be moist, but if you make a ball out of it will crumble.
3.Take puttu maker (or a vegetable steamer layered with a moist cloth) and make alternate layers of coconut and rice flour.
4.Steam till done and serve hot with kadala/channa curry or banana and ghee.
KADALA CURRY:
Ingredients:
1.Chickpeas(brown kadala) - 1 cup
(soaked overnight)
2.Grated coconut - 1/2 cup
3.Gingergarlic - 1/2 tsp
4.Onion(chopped) - 1 no
5.Oil - 3 tbsp
6.Green chillies(slit) - 2 nos
7.Curry leaves - 4 - 5 nos
8.Red chilly powder - 1 tsp
9.Coriander powder - 1 tsp
10.Cumin seeds(Jeerakam) powder - 1 tsp
11.Turmeric powder - 1/4 tsp
12.Garam masala powder - 1/2 tsp
Method
1.Cook channa/kadala in cooker..
2.Heat oil in a kadai, add chopped onions and saute…
3.When the onions are translucent, add ginger, green chillies, curry leaves, garlic and mixed powders.
4.Saute, till oil separates.
5.Add half a cup of water and bring to boil.
6.Add channa/kadala and grated coconut.
7.Cook for 10 minutes, till the gravy thickens.
8.Let it boil, till the Kadala Curry gravy is thick.
If u want you can make Kadala Curry thick by adding a little coconut milk. However if adding coconut milk sweetens it too much, you can adjust it by adding a little chilly powder/grounded chilly.
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IDLY MASALA...........
VERY HELPFULLLL.....NEED NOT MAKE A SEPARATE CURRY OR CHUTNEY/CHAMNATHI FOR IDLY..ALL IN ONE.....VERY TASTYY TOOO
Ingredients:
1. Idly-6 to 7 cut to cubes(make idly in the mrng and leave it to
cool..do not use hot idlys)
2. Mustard-1 spoon
3. Urud dhal-1 spoon
4. Heng/kayam-1 pinch
5. Onion sliced-1 small
6. Tomato chopped-1 small
7. Green chillies-3 chopped
8. Garam masala powder-1 sppon
9. Chily powder-2 spoons
10. Turmeric powder-1/2 spoon
11. Salt to tatse
12. Curry leaf and coreinder leaf
Method:
1. Heat oil in kadai and add mustard,urud dhall,and sauté..
2. Add onions,green chillies,tomato and sauté again..
3. Add all the masala powders and sauté so that the raw smell goes..
4. Now add little water and allow to cook so that it makes a fine
paste…
5. Once it’s a thick paste add curry leaf coreinder leaf and switch off
the gas
6. Let the mix cool off
7. Now befre servng add the cubed idlys and then sauté well.
8. CAREFULL NOT TO BREAK THE IDLYS…
ITS VERY TASTEY…U DNT NEED ANY CURRYY…..
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Idly:
Ingredients:
1. 1 1/2 cup of Idly rice
2. 1 1/2 cup of Raw rice
3. 1 cup of Urud dhaal
4.1 tspn of Methi seeds(fenugreek)
Method:
* Soak the rice and urud dhall,fenugreek separetly.
* Grind urud dhaal for 20 min or when slight bubbles appear on the batter.
* Grind the rice not to a very smooth paste but slightly rough.
* Mix both and allow to ferment in a warm place for about 7-8 hrs.
* Now make idly in the idly mould and cook.
Potato Stew:
Ingredients:
1.Potatoes-4nos
2.Green chillis-6 nos
3.Ginger-2 inch long(Julian cuts)
4.Onion-2 medium(thin sliced)
5.Curry leaves
6.Coconut Milk-1st milk (thicker one)
7. Coconut oil-3 tspn
Method:
* Pressure cook the potatoes till soften(5 whistles) and mash them.
* Boil onion,ginger,chillies,salt with little water .cover and cook.
* When half cooked add the mashed potatoes and bring to boil.
* When mixed well add the first thicker milk of coconut and bring down.(PLZ NOTE THAT DO NOT HEAT IT OR BOIL ONCE THE COCONUT MILK IS ADDED)
*Add the curry leaves and coconut oil and serve...
