Thursday, 25 August 2016


Karisalanganni curry masal kuzhambu is a perfect accompaniment to rice, idlies, dosais, panyarams, roti, chappathies, poories, idiyappam, etc. It is so delicious and highly nutritious. We already learnt about the medicinal and nutritious properties of Karisalanganni greens in previous posting of Karisalanganni paruppu kootu, We use the sauteed karisalangannai leaves in this curry also.

how to make this tasteful curry?

Karisalanganni leaves two cups
coconut grated half cup
shallots half cup
red chilly powder one spoon
garlic pod one
coriander powder one tablespoon
pepper powder one spoon
cumin seeds powder one spoon
fried gram one tablespoon
Curry leaves 10
Cilantro leaves finely chopped half cup
Salt to taste
Tomato one finely chopped
Sesame oil two tablespoon
Asafoetida one pinch
Fenugreek powder one generous pinch
Turmeric powder one spoon
Mustard seeds sone spoon


Roast the karisalanganni leaves, curry leaves four, for a few minutes with one spoon of oil.
Add shallots and saute for a couple of minutes until the shallots turn translucent.
Add red chilly powder, coriander powder, cumin powder, turmeric, garlic, fenugreek powder.
Saute in a low flame.
Add tomato and saute for a while.
followed by the coconut grates and fried gram.
Saute again and switch off the flame.
Keep aside to cool down.
Blend the ingredients into a fine paste.
Heat the sesame oil in a wok over a medium flame.
Add mustard seeds to splutter.
Then, shallots, curry leaves, and one red chilly split have to be added
Sprinkle asafoetida.
Transfer the blended masala mixture into the wok.
Allow to boil and become gravy texture.

Super combination for south indian main dishes..
Try it out..!!

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