Peanut Laddu (Verusenaga Undallu)

Ingredients:

1) Ground Nuts (Peanuts) = 2 Cups.
2) Jaggery = 1 1/2 Cup.
3) Ghee = 1/2 tsp.
4) Elachi Powder = 1Pinch.

Method :

1) Take a wide pan fry the Peanuts without Oil and keep them aside

 2) Remove the skin of the Peanuts

3) In the same pan add 1 1/2 Cup of Jaggery along with 1/4 Cup of water
4) Once the Jaggery melts and starts boiling and keep them aside for 5Min then filter it to remove any dirt present in the jaggery.
5) Now add the Jaggery syrup  back to the cleaned pan then add elachi powder and boil to thick consistency.
6) Take a bowl / or plate with little water drop little Jaggery syrup into water to test the thick consistency and it should become slightly hard ball when you touch with fingurs..
7) Then pour the Peanuts to the jaggery syrup and mix well so that the Peanuts gets coated completely with Jaggery syrup then swith off the stove.
8) Apply Ghee or Oil on your palms.
9) Take a small portion and make small balls of it after cooling it  keep them in a air tight container.

Sweet Pongal

Ingredients:

1) Rice (Raw) = 1 Cup.
2) Moong Dal = 2 Tbl Spoons.
3) Water = 2 Cups
4) Milk = 1 Cup.
5) Jaggery = 3/4 Cup.
6) Ghee = 2Tbl Spoons.
7) Raisins = 2Tbl Spoons.
8) Cashewnuts = 2Tbl Spoons.
9) Coconut Pieces = 2Tbl Spoons

Method:

1) Wash the Rice and Moong dal.
2) Cook in Pressure Cooker add water and Milk and get 4 Whistles after the pressure released mash it.
3) Take a pan add 1/2 Cup of water then add jaggery to it  when it start melts filter  it because to remove dirt.
4) Then add jaggery syrup to the cooked Rice and Moong dal and then mix it, cook until it become soft and reduce the flame.
5) Take a small pan add 3 Tbl Spoons of Ghee after heating it firstly fry Coconut pieces and keep them in a bowl /plate then fry Cashewnuts,Raisins.
6) Finally add Elachi Powder and then mix all the fried items on the Rice.

.

Tips.
1) Add the Jaggery syrup only after the Rice and Moong Dal  cooked completely.
2) Reduce the flame when adding Jaggery syrup.
3) If you feel the sweet Pongal is thicker add little more warm water /Milk to it.

Puffed Rice Balls (Maramaralu undalu)

Ingredients:

1) Puffed Rice (Maramaralu) = 4 Cups.
2) Jaggery (Bellam)= 1 Cup.
3) Water = 1/4 Cup.
4) Ghee = 1 tsp.
5) Elachi Powder = 1 Pinch.

Method:

1) Take a thick wide pan add 1 Cup of Jaggery along with 1/4 cup of water.
2) Once Jaggery melts and starts boiling and keep them aside for 5min then  filter it to remove any dirt present in the Jaggery.
3) Add the Jaggery syrup back to the cleaned pan, then add Elachi powder and boil to thick consistency (not string consistency, should be even thicker than normal string consistency) and set aside.
4) Take a bowl or plate with little water, drop little Jaggery syrup into water to test the thick consistency and it should become slightly hard ball form when you touch with fingers.
WITHOUT DELAYING ANY FURTHER FOLLOW NEXT STEP TO AVOID HARDNESS OF JAGGERY
5) Then pour the Puffed Rice to the Jaggery syrup and mix well, so that the Puffed Rice gets coated completely with Jaggery syrup then switch off the stove.
6) Apply Ghee or Oil on your palms.
7) Take handful Jaggery coated Puffed Rice mixture to prepare Puffed Rice balls.
8) As and when Jaggery coated Puffed Rice mixture in the Pan becomes hard, heat it for a minute to soften the mixture to prepare the balls easily.
9) After preparing all the balls, keep them aside till they come to normal temperature. Store it in in a air tight container to retain the crispiness.

Tips : 1) Don't let the Jaggery coated Puffed Rice mixture cool because it will be very hard to prepare Puffed Rice balls.

Tips about Jaggery:

1) If you have running nose take Jaggery with Curd, it will stop runny nose.
2) To cure partial headache, take Jaggery with Cow's Milk four times a day on empty stomach.

Wood Apple Chutney (Velakkaya Pachadi)

Ingredients:

1) Wood Apple (Velakkaya) = 2

2) Green Chillies(Pachimirapakayalu) = 4 Pieces.
3) Red Chillies (Yendumirapakayallu)= 2 Pieces.
4) Turmeric Powder (Pasupu) = 1 Pinch.
5) Urad dal (Minapappu)= 1/2 Tbl spoon
6) Chana Dal (Pachi Senagapappu)= 1/2 Tbl  spoon
7) Oil = 1 Tbl Spoon.
8) Jaggery ( Bellam)= 1 tsp
9) Salt = Acc to taste.
10)Asafoetida (Inguva) = 1 Pinch
11) Mustard Seeds(Avallu) = 1/2 tsp
12)Cumin Seeds(Jeelakarra) = 1/2 tsp.


Method :

1) Break the Wood Apple and scoop out the pulp

2) Take a small pan add 1 Tbl Spoon of  Oil after heating it add Mustard Seeds after spluttering add Urad dal,Chana Dal,Cumin Seeds,Red Chillies,Green Chiliies, Hing and fry until turns in golden colour and then switch off the stove and allow it to cool

 3) Then grind all the fried ingredients and then add Salt,Turmeric Powder,Jaggery and grind it

And serve with hot plain rice

Bottle gourd Curry (Sorakaya Kura)

Ingredients:

1) Bottle gourd (Sorakaya) = 1
2) Onions  =  1(Finely Chopped).

Grinded powder:

1) Channa dal (Pachi senagapappu)= 1/2 tbl Spoon.
2) Urad dal(Minapappu) = 1/2 tbl Spoon.
3) Cumin Seeds(Jeelakara) = 1/2 tsp.
4) Ground nuts (Veru senagapappu)=  1/2 tbl spoon.
5) Red  Chillies = 4-5 Pieces.
6) Jaggery (Bellam) = 1 Tbl Spoon.
7) Tamarind (Chintapandu) = small Piece.
8) Oil = 1/2 Tbl Spoon.
9) Dhaniya = 1/2 Tbl Spoon.
10) Coconut (Dry) = Small Piece
11) Turmeric Powder = 1 Pinch.


Tempering /Talimpu:

1) Oil = 1/2 tbl spoon.
2) Mustard seeds = 1/2 tsp.
3) Urad dal = 1/2 tsp.
4) Red Chillies = 1 Piece.
5) Cumin Seeds = 1/2 tsp.
6) Curry Leaves = 1 Spring.
7) Asafoetida (Inguva) = 1Pinch.

Method:

1) Peel the skin of bottle gourd and cut into small pieces

2) Take a small pan fry Ground nuts(without Oil) and keep them aside after cooling it remove the husk
3) In the same pan fry Dhaniya,Red Chillies,Channa dal,Urad dal,Cumin seeds,Dry Coconut pieces and keep them aside after cooling it add Tamarind,Jaggery and then grind it

4) Take a cooking vessel add a  1 Tbl spoon of  Oil heating it add Mustard Seeds, Urad dal, Cumin Seeds, Red Chillies, Curry leaves, Inguva and fry until it turns to golden colour. Then add Onion and cook it, after that add Bottle gourd pieces and add some water, Turmeric powder, Salt and cook in pressure cooker until you get 2 Whistles. After the pressure is released, if there is any excess water stir it and then add the grinded powder and put the lid on it for 1 min and then switch off the stove

Serve with hot plain rice and Roti

Tips about Rice

1) To help improve digestion,eat rice (Boiled) gruel with a pinch of Salt.
2) To get rid of rashes due to sweat take the water which has been used to wash rice and wash the face with it.

Veg Biryani

Ingredients:

1) Rice or (Basmati rice)  = 1 Cup.
2) Water = 2 Cups.
(For Basmati rice 1 1/2 Cup water (Soak 1/2 hr).
3)  Califlower = 1/4 Cup(Optional).
4) Green Chillies  = 4 Pieces.
5) Tomatoes =3 medium Size.
6) Onion = 3 medium Size.

7) Carrot = 1 Piece.
8) Beans =  7-8 Pieces.
9) Potato = 1 Piece.
10) Peas= few
11) Mint/ Pudina Leaves = Handfull
12 Coriander Leaves = 1Tbl Spoons.
13) Dhaniya Powder = 1/2 Tbl Spoon.
14) Garam Masala = 1/2 Tsp.
15) Red Chilli Powder = 1/2 Tsp.
16) Salt = Acc to taste.
17) Turmeric Powder = 1/2 Tbl Spoon.
18) Cloves = 2
19 Bay Leaves = 2 leaves.
20) Cinnamom = 1 inch Piece.
21) Ghee = 1/2 Tsp.
22) Ginger garlic Paste = 1/2 Tbl Spoon.
23) Oil  = 1 1/2 Tbl Spoon.

Method

1) Cut the Vegetables into small Pieces.
2) Grind Ginger,Garlic and Green Chillies.
3) Take a pressure cooker add 1 1/2 Tbl spoon of Oil after heating it add Cinnamom, Cloves, Bay Leaves and saute for about 1min
4) Then add grinded paste and saute till the rawness disappears.
5) Then add Garam Masala, Dhania Powder, Red Chilli Powder, Turmeric powder and saute for about
   1min.
6) Then add Onions, Tomatoes and saute till raw smell disappears.
7) Then add all the  Veg and Pudina leaves and saute till rawness disappears

  8) Now add rice and mix well with vegetables.

9) Now add 2 Cups of water and Salt cook in pressure cooker for about 4 whistles

10) And then switch off the stove after the pressure released add Coriander Leaves and 1/2 teaspoon of Ghee and mix well
11) Serve with Onion raita

Tips: About Onion

1) To prevent heart disease eat raw onion every day.
2) To treat eye irritations and headache eat raw Onion with food.
3) To stop cold and headache keep sniffing pounded Onion.

Puffed Rice Bajji Mixture (Maramaralu bajji Mixture)

Ingredients

1) Puffed Rice (Maramaralu ) = 2 Cups

2) Bajji = 2
3) Onion (Medium) = 1 (Finely Chopped)
4) Carrot = 1 (Medium) (Greated )
5) Tomato = 1 medium(Finely Chopped)
6) Fried Peanuts(Verusenagapappu) = 2 Tbl Spoons
7) Coriander Leaves(Kottimera) = 2 Tbl Spoons
8) Red Chilli Powder = 1/2 Tea Spoon
9) Salt  = Acc to taste
10) Chat Masala = 1 Pinch
11) Dhania Powder = 1 Pinch
12) Lemon Juice = 1 Tea Spoon
13) Sev = 2 Tbl Spoon
14) Oil = 1/2 Tbl Spoon
15) Roasted Gram (Gulla Senagapappu)= 2 Tbl Spoons

Method:

1) Take a wide pan add 1/2 tbl spoon of Oil after heating it fry peanuts and keep them aside
2) In the same pan toast the puffed rice for a min because to make it nice and crisp
3) Take a big bowl add puffed rice add 1/2 tbl spoon of Oil and mix well
4) Then add Salt,RedChilly Powder, turmeric Powder, Dhania Powder,Chat Masala and mix well
5) Then add Chopped tomatoes,Onion,greated Corrot
6) Then add Fried Peanuts,Sev, Roasted Gram, Coriander Leaves
7) Cut the Bajji into small pieces and then add into mixture.
8) Finally squeeze Lemon juice and mix well

Ridge Gourd Coconut Chutney (Beerakaya Kobbari Pachadi)

Ingredients:

1)  Ridge Gourd (Beerakaya)= 250 gms.
2) Green Chillies(Pachimirapakayalu) = 4 Pieces.
3) Tamarind (Chintha Pandu)= Small piece.
4) Turmeric Powder(Pasupu) = 1/2 tsp.
5) Jaggery(Bellam) = 1/2 tsp
6) Coconut =  Small Pieces
7) Coriander Leaves (Kothimeera)= 1 Tbl Spoon.
8) Salt = Acc to taste.
9) Oil = 1/2 Tbl Spoon.
10) Garlic(Vellulipayalu) = 1or2 Pieces.

Talimpu/ Seasoning:

1) Oil = 1/2 Tbl Spoon.
2) Urad dal (Minapappu)= 1/2 tsp.
3) Cumin Seeds (Jeelakara)= 1/2 tsp.
4) Red Chillies(Yandu Mirapakayallu) = 1 Piece.
5) Mustard Seeds (Avallu) = 1/2 tsp.
6) Curry Leaves  = 1 Spring.
7) Asafoetida (Inguva) = 1 Pinch.

Method:

1) Cut the Ride Gourd into small pieces

2) Take a wide pan add 1/2 tbl spoon of Oil after heating it add  Ridge gourd pieces and Green Chillies and saute for about 2 min and then put the lid on it and cook for about 15 min until ridge gourd and Green Chillies become soft and then add Tamarind and Jaggery then switch off the stove and keep them a side.

4) Take a jar first grind Coconut pieces.

5) Then add Cooked Ridge gourd, Green Chillies, Tamarind,Jaggery,Turmeric Powder,Coriander Leaves add crushed Garlic and Salt and then grind it
6) Take a small pan add 1/2 tbl spoon of Oil after heating it add  Uraddal,Mustard Seeds,Cumin Seeds,Red Chillies,Curry Leaves and hing after cooling it add to the Chutney

 

Note:
1) NO need to add water while grinding Chutney.

Tips about Coconut

1) To obtain soft and radient skin,squeeze the Milk out of Coconut gratings add glycerine and apply to the skin.
2) To get rid of pimples and black spots, wash the face regularly with tender Coconut.

Stuffed Mirchi Bajji / Country Capsicum Bajji

Ingredients:

1) Country Capsicums = 6 pcs
2) Besan Flour (Senaga Pindi)= 1 1/2 Cup
3) Rice Flour (Biyyam Pindi)= 2 Tbl Spoons
4) Baking Soda = 1/2 tsp
5) Salt = Acc to taste
6) Oil = For deep fry
7) Red Chilly Powder = 1/2 tsp

Stuffing:

1) Roasted Gram (Gulla Senaga Pappu) = 2 Tbl Spoons
2) Carom seeds (Ajwain / Vaamu) = 1/2 Tea Spoon
3) Tamarind (Chinta Pandu)= Small Piece (Don't Soak).
4) Peanuts(Verusenagapappu) = 2 Tbl Spoons.
5) Dhaniya = 1 Tea Spoon

Onion Stuffing :

1) Onion = 1 (Chopped)
2) Coriander Leaves (Kottimera)= 1 Tbl Spoons
3) Salt = 1 Pinch.
4) Red Chilly Powder = 1Pinch.
5) Lemon Juice = 2tsp

Method:

1) Wash and clean the Green Chillies and cut into length wise and remove seeds
2) Take a small pan after heating it fry Peanuts, Dhaniya, Roasted Gram,Carom Seeds / Ajwain / Vaamu after frying add Tamarind and keep aside
3) Then Grind it (as shown in the fig)

4) Then fill the powder into Country Capsicums (as shown fig) - These capsicums are not the regular capsicums you find in Super Markets.

5) Now take a wide bowl add Besan, Rice Flour, Chilly Powder, Salt,Baking Soda and mix well.

6) And some water and mix well the batter should neither be very watery nor thick
7) Take a wide pan add Oil after heating it dip the stuffed Green Chillies one by one in batter and then drop into Oil

 8) Lightly fry and keep them aside again dip in Besan batter and deep fry on both sides till you see nice golden colour

 9) Take out from Oil and drain on tissue paper

Onion Stuffing:
1) Divide the fried Bajji in to half

2) Chopped Onions, Corriander leafs, Salt, Red Chilly Powder and then Squeeze Lemon Juice and mix well
3) Then stuff this Onion mixture into the Bajji (as shown inthe fig)

 Mouth Watering Mirchi Bajji is ready to eat.

Stuffed Mirchi (Bonga Mirapakaya Senaga Pindi Vepudu)

Ingredients:

1) Capsicum Mirchi = 6 Pcs
2) Besan (Senaga Pindi) =1/2 Cup
3) Ajwain (Vaamu)  = 1/2 Tsp
4) Red Chilly powder = 1/2 Tsp
5) Salt  = according to taste
6) Oil =3 Tsp

Method:

1. Divide the mirchi into 2 half's ( as shown in the figure)

2.Then remove the seeds and keep them aside (as shown in the figure)

                                                                           3.Take a  plate add Besan, Chilly powder, Salt and Ajwain (vaamu) and mix it well with 1 1/2 tbl spoon  of oil (if needed add little more) then you get a thick powder (as shown in the figure)

4.Then stuff the powder inside the mirchi tightly,so that the powder sticks to Mirchi.(as shown in the figure)

5.Take a non stick pan add 1 1/2  table spoon of oil, after heating it add stuffed mirchi one by one into the heated oil and place the lid on it. Fry on a medium flame approximately for 8-10 mins and check if it is fried evenly then turn to other side and fry again.

NOTE : Do not fry too much it would change the colour .

              Better use non stick pans only.

 This  will  be very tasty for side dish.

Raw Rice Flour

Ingredients:

1) Raw Rice = 2 Cups

Method:

1) Take 2 Cups of Raw Rice into mixer grinder jar

2) Grind it using normal mixie.
3) Use sieve to get even and fine rice flour.
4) Cool down completely and store in a airtight container
5) Home made Rice Flour works well  for all Indian snacks and festive recipes

Curd Savouries (Pergu Chakralu)

Ingredients:

1) Home made Rice Flour  = 2 Cups.(Raw Rice) (Biyyam Pindi)
2) Oil = For deep fry .
3) Salt = Acc to taste.
4) Red Chilli  Powder = 4 Tbl Spoons (Endu Mirapakayalu Karamu).
5) Sour Curd = 1 1/2 Cup (Pullani Perugu)
6) Sesame Seeds (Nuvvulu) = 2 Tbl Spoons

Method:

1) Take a wide bowl add Rice Flour, Red Chilli Powder, Salt, Sesame Seeds and mix well

2) Take Curd and make soft paste with hand without any lumps
3) Then mix Curd in the Rice Flour if needed add little water to prepare soft dough as shown below

4) Dough should be just soft enough that it is pressed through easily with the Janthikalu press
5) Check if salt and softness (if dough is too hard, add little water) of the dough before deep frying, if needed adjust accordingly.
6) Heat a wide heavy bottomed vessel with enough oil for deep frying.

7) Take a Janthikalu press and use the disc with medium holes
8) Fill upto 3/4 in Janthikalu press with the batter

9) Once the Oil is hot, reduce heat to medium flame and start pressing Janthikalu press in a circular motion

10) As you press the dough into the hot oil you will find bubbles or foam kind, which will eventually subside

11) Remember the frying has to be done on medium flame for 5 min then increase the flame to see that golden colour and crispness
12) Don't over fry otherwise colour of the savoury turns to dark brown
13) When the savoury turns to golden colour on oneside turn over to other side and let it fry to golden colour
14) Use slotted laddle to take out savoury from vessel after deep frying.

15) And then keep it on tissue/paper to absorb excess oil
16) Repeat the same process till the rest of the dough is done

17) Store savoury in an airtight container, only after savoury comes to room temperature.

Note:
1) No need to add butter some times it absorbes Oil
2) Use only home made rice flour for better crispiness and color

Ridge Gourd Curry with Milk (Beeerakaya Palu Posinana Kura))

Ingredients:

1) Ridge Gourd (Beerakayalu) = 2
2) Green Chillies (Pachimirapakayallu) = 3-4 Pieces
3) Cuury Leaves = 1 Spring
4) Milk (Boiled) = 1/2 Cup
5) Baking Soda = 1 Pinch


Talimpu/Seasoning:

1) Oil = 1 Tbl Spoon
2) Cumin Seeds (Jeelakara) = 1/4 tsp
3) Mustard Seeds(Avallu) = 1/4 tsp
4) Chana Dal (Pachi Senaga Pappu) = 1/2 tsp
5) Urad Dal (Minapappu) = 1/2tsp

Method:

1) Peel the skin of Ridge Gourd and cut into small pieces
2) Cut the Green Chillies length wise
3) Take a small pan and 1 Tbl spoon of Oil after heating it add Mustard Seeds, Urad Dal, Cumin Seeds then add Curry Leaves and saute until it becomes golden colour.
4) Then add chopped vegtables and put the lid on it and cook until they become soft then add Salt and mix well
5) Then add 1/2 Cup of Milk and a pinch of Baking Soda to the curry and cook for about 3-4 min
6) Don't cover the lid after adding the Milk
7) Beerakaya Paala Kura is ready to serve with white rice.

Note: 1) Use only tender vegtables
         2) Add a pinch of baking soda to the Milk before adding milk to the Curry it helps in avoiding the Milk  
 to break its structure.
        3) Don't cover the lid after adding milk it will break the milk
        4) Do not cook too much after adding Milk.

Plantain Curry (Aratikaya Kura)

Ingredients:

1) Plantains (Aratikayalu) = 3
2) Onions(Vullipayalu) = 1
3) Green Chillies(Pachimirapakayalu) = 3 Pieces
4) Ginger(Allamu)   = Small Piece
5) Turmeric Powder(Pasupu) = 1 Pinch
6) Lemon = 1/2 Tsp (Optional)

Talimpu/Seasoning:

1) Oil = 2 Tbl Spoons
2) Mustard Seeds(Avallu) = 1/2 tsp
3) Cumin Seeds(Jeela Karra) = 1/2tsp
4) Urad Dal (Minapappu) = 1/2 tsp
5) Dry Red Chillies(Yandi Mirchi) = 2 Pieces
6) Channa Dal (Pacchi Senaga pappu) = 1Tbl Spoon
7) Asafoetida ( Inguva) = 1 Pinch
8) Coriander leaves (Kottimera) = 1tbl spoon

Method:

1) Grind Ginger,Green Chillies,Cumin Seeds
2) Cut the Plantains into small even pieces
3) Take a small pan add 2 tbl spoons of Oil after heating it add Mustard seeds when it starts spluttering add Cumin seeds, Urad dal ,Channa dal, Red Chillies ,Curry leaves and Inguva and saute it slightly brown
4) In the same pan add Onions and fry them, then add  turmeric powder plantain pieces add some water and put the lid on it and cook them thoroughly.
5) Then add grinded paste, salt and mix well and put the lid on it and cook for about 1 or 2 min
6) Finally garnish with Coriander leaves
Note : If needed add lemon juice for better taste

Corn Flakes Mixture

Ingredients:

1) Corn Flakes = 2 Cups
2) Oil = For deep fry
3) Salt = Acc to taste
4) Chilly Powder = 1/2 tea spoon
5) Dhaniya Powder = 1/2 tea Spoon
6) Dry Ground Nuts (Veru Senagapappu) = 1/4 Cup
7) Roasted Gram (Gulla Senagapappu / Chutney Pappu) = 1/4 Cup
8) Curry Leaves = 3 Springs
9) Rice Flakes (Atukulu)  = 1/4 Cup

Method:

1) Clean the Curry leaves and dry them
2) Pour the oil in a pan after heating it fry the Corn Flakes, Rice Flakes, Roasted Gram, Ground Nuts
and Curry leaves and keep them aside.
3) Take a wide bowl and mix all the fried items then add Salt, Red Chilly Powder, Dhaniya Powder and mix well
4) Better store this in an air tight container for crispiness.

Cabbage Coconut Curry (Cabbage Kobbari Kura)

Ingredients:

1) Cabbage = 1Cup (Grated)
2) Coconut (Wet) = 1/4 Cup (Grated).
3) Salt = Acc to taste
4) Water = 2 cups.
5) Ginger (Allamu) = Small Piece
6) Green Chillies (Pachi Mirapakayalu) = 2-3 Pieces

Talimpu/Seasoning:

1) Oil = 1 Tbl Spoon
2) Mustard Seeds (Avalu) = 1/2 tsp
3) Cumin Seeds (Jeela Karra) = 1/2 tsp
4) Urad Dal (Minapappu) = 1/2 tsp
5) Red Chillies (Endu Mirchi) = 1 Piece
6) Cuury Leaves = 1 Spring
7) Asafoetida ( Inguva) = 1 Pinch

Method:

1) Take a cooking vessel add Cabbage,salt and required water and boil by covering with a lid, once boiled drain out extra water, squeeze Cabbage to remove excess wet, and keep aside.
2) Grind Ginger, Coconut, Cumin Seeds, Green Chillies
3) Take a small  pan add 1 tbl spoon of Oil after heating it add Mustard Seeds, Urad dal, Cumi Seeds, Red Chillies, Curry Leaves, Inguva and fry till they turn to slightly brown colour.
4) In the same pan add squeezed Cabbage, grinded paste and fry for 2min (If needed add some salt)

5) Finally garnish with Taalimpu / Popu as prepared in step 3

Cabbage Coconut Curry is ready to serve with Roti / White Rice