Saturday, July 16, 2016

Amma's Seppakzirangu Curry

Brown root vegetables (from Indian store)

Cut root vegetables in half, put in large pressure cooker and cover with water.  Cook for 2 whistles (5 mins) and turn off.  Once cooled, peel the skin off.

Heat 1 tsp. coconut oil.  Add mustard seeds, curry leaves, pinch asafoetida. Once it splutters, add the root veggies and salt.  Sautee until lightly browned.

Pairs well with sambar, rasam.

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