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Kerala Konju Curry for Appam by Kapil Dewan is a document available to read on EtoBox.
The document provides a recipe for Konju Varutharaccha Curry from Kerala. It involves marinating prawns in salt and turmeric for 30 minutes. A varutharaccha paste is made by roasting and grinding coconut, coriander seeds, red chillies, garlic, and shallots. Onions are sautéed with ginger, curry leaves, and the paste. Water, tamarind pulp, and salt are added to the mixture along with the prawns. Finally, coconut oil, mustard seeds, shallots, and red chilli are used to temper the finished curry before serving
- Author
- Kapil Dewan
- Language
- EN