Kalyana Veetu Senai Curry Recipe
A vegetarian Tamil Nadu recipe with suran, tomato, coconut - grated. Ready in 1h, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
14 steps- 1
To make the Kalyana Veetu Senai Curry Recipe, first cut the suran into 1 inch pieces
suran(1/4 kg)curry leaves - little - 2
Now heat the water in a saucepan
- 3
Add salt, turmeric powder, suran and cook till it is half cooked
suran(1/4 kg)red chili powder(1 teaspoon)coriander powder(1)garam masala powder(1/2 teaspoon)turmeric powder(1/2 teaspoon)salt - as per taste - 4
Drain the water and keep the suran separately
suran(1/4 kg) - 5
Now heat oil in a pan
- 6
Add suran and fry till crisp
suran(1/4 kg) - 7
Now in a mixer grinder, add tomatoes, coconut, red chili powder, coriander powder, garam masala powder, turmeric powder, salt and grind it well
tomato(2)coconut - grated(1/2)red chili powder(1 teaspoon)coriander powder(1)garam masala powder(1/2 teaspoon)turmeric powder(1/2 teaspoon)salt - as per taste - 8
Keep it aside
- 9
Heat oil in a pan
- 10
Add curry leaves, asafoetida, mustard seeds and cook until the mustard seeds crackle
curry leaves - littleasafoetida(1/4 teaspoon) - 11
Now add coconut tomato paste, salt, suran and mix it well
suran(1/4 kg)tomato(2)coconut - grated(1/2)salt - as per taste - 12
Let it cook on low heat for 20 minutes
- 13
Now turn off the gas, mix and serve
- 14
Serve the Kalyana Veetu Senai Curry Recipe along with Keerai Sambar, Rice and Papad for dinner
curry leaves - little
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Kalyana Veetu Senai Curry Recipe
A vegetarian Tamil Nadu recipe with suran, tomato, coconut - grated. Ready in 1h, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
14 steps- 1
To make the Kalyana Veetu Senai Curry Recipe, first cut the suran into 1 inch pieces
suran(1/4 kg)curry leaves - little - 2
Now heat the water in a saucepan
- 3
Add salt, turmeric powder, suran and cook till it is half cooked
suran(1/4 kg)red chili powder(1 teaspoon)coriander powder(1)garam masala powder(1/2 teaspoon)turmeric powder(1/2 teaspoon)salt - as per taste - 4
Drain the water and keep the suran separately
suran(1/4 kg) - 5
Now heat oil in a pan
- 6
Add suran and fry till crisp
suran(1/4 kg) - 7
Now in a mixer grinder, add tomatoes, coconut, red chili powder, coriander powder, garam masala powder, turmeric powder, salt and grind it well
tomato(2)coconut - grated(1/2)red chili powder(1 teaspoon)coriander powder(1)garam masala powder(1/2 teaspoon)turmeric powder(1/2 teaspoon)salt - as per taste - 8
Keep it aside
- 9
Heat oil in a pan
- 10
Add curry leaves, asafoetida, mustard seeds and cook until the mustard seeds crackle
curry leaves - littleasafoetida(1/4 teaspoon) - 11
Now add coconut tomato paste, salt, suran and mix it well
suran(1/4 kg)tomato(2)coconut - grated(1/2)salt - as per taste - 12
Let it cook on low heat for 20 minutes
- 13
Now turn off the gas, mix and serve
- 14
Serve the Kalyana Veetu Senai Curry Recipe along with Keerai Sambar, Rice and Papad for dinner
curry leaves - little
Rate this recipe
You might also like · Tamil Nadu
Poricha Kuzhambu Tamil Nadu Style Mixed Vegetables and Lentil Stew (Recipe In Hindi)
⏱️ 30 min
Snake Gourd Kootu Recipe (Pudalangai Kootu)
⏱️ 30 min
Coconut Kozhukattai Recipe
⏱️ 30 min
Lehsun Amla Chutney Recipe - Garlic Gooseberry Chutney
⏱️ 15 min
Kathirikai Rasavangi Recipe - Eggplant is a Tangy Coconut Gravy
⏱️ 35 min
Poondu Milagu Kuzhambu Recipe - Tamilnadu Style Garlic and Black Pepper Curry
⏱️ 30 min