Kanji Curry
Vegetables:
1/4 Kg.
Lady Fingers 1/4 Kg. Brinjals
1/4 Kg.
Red Pumkin 1/4 Kg. White Pumkin
1 piece
Coconut 2 tbsp. Dry Coriander
Tamarind
pulp 1 Onion
1 tbsp.
Rice Flour 2 Cups o Rice Kanji
25 Medium
sized Prawns (with heads)
1tbsp
Vindaloo Masala (Raw masala)
Roast the
corriander.
Grind the
roasted corriander, the tamarind and vindaloo masala. Separately Grind the
Coconut.
Method:
Slice the
onions. Cut the vegetables into pieces. Put the onions, vegetables, 2 tbsp rice
kanji and prawns. into a vessel. Keep the flame on low and stir till prawns
change color (half cooked). Add sufficient water. Occasionally stir till
vegetables are cooked.
Add the
ground coconut and the rice kanji. Let it boil for 5 minutes. Add the ground
masala and the rice flour. Stir well. Wait till it boils. Serve Hot.
Kanji
Curry is best eaten with plain white rice. It is a cooling dish hence eaten
when it is hot.
Kanji
curry
