APPALA CURRY

A simple curry to make, when you run out of veges.


APPALA CURRY

Ingredients:

20 pieces of appalapu fried
100 grms small onions
3 tomatoes sliced
1 sprig curry leaves
¼ tsp tumeric powder
1 tbs chillie powder
1 tsp mustard seeds
1 tsp urad dal
½ tsp aniseeds
½ tsp fenugreek seeds
6 pips garlic
3 tsp gingelly oil
Salt to taste.

To grind to a fine paste:
¼ cup scrapped coconut
1 tsp aniseeds
3 small onions

Method:
Heat oil in a wok, add in the mustard seeds.
After it splutters, add in the urad dal, aniseeds,
fenugreek seeds, and curry leaves.

Now add in the small onions, garlic, tomato,
Chillie powder, and tumeric powder. Sauté well.
Add in about 2 cups of water, salt and let it boil.
When the tomatoes are well cooked and the gravy
a bit thick, add in the ground paste. Let it boil well.
Now add in the fried appalapu and remove.
Serve with rice.

Note: The gravy has to be a bit watery, for when you add
the fried appalapu, it will thicken a bit.
Careful when you add salt for the appalapu too has salt.