COORGI RECIPES

Steps:

• Quarter ½ an onion and finely chop the remaining ½.
• Heat 2 tsps coconut oil in a non-stick pan, add coriander seeds and black peppercorns and sauté for 1 minute.
• Add red chillies, quartered onion and mix well. Add coconut and mix well. Saute the mixture, stirring continuously, for 1-2 minutes on medium heat.
• Cool and transfer the mixture into a blender jar, add sufficient water, ginger, garlic and rice and blend to a fine paste.
• Heat remaining coconut oil in a deep non-stick pan, add chopped onion and sauté till translucent.
• Add turmeric powder, mix well and add the ground paste, mix well again and saute for a few minutes.
• Add 1½ cups water and salt and mix well and let the mixture come to a boil. Cook for 1 minute on low heat.

Steps:

• Quarter ½ an onion and finely chop the remaining ½.
• Heat 2 tsps coconut oil in a non-stick pan, add coriander seeds and black peppercorns and sauté for 1 minute.
• Add red chillies, quartered onion and mix well. Add coconut and mix well. Saute the mixture, stirring continuously, for 1-2 minutes on medium heat.
• Cool and transfer the mixture into a blender jar, add sufficient water, ginger, garlic and rice and blend to a fine paste.
• Heat remaining coconut oil in a deep non-stick pan, add chopped onion and sauté till translucent.
• Add turmeric powder, mix well and add the ground paste, mix well again and saute for a few minutes.
• Add 1½ cups water and salt and mix well and let the mixture come to a boil. Cook for 1 minute on low heat.