Скачать с ютуб Cauliflower Sukke (Dry Cauliflower Masala Curry) + Kotambari Saaru (Thin Coriander Leaf Soup) в хорошем качестве

Cauliflower Sukke (Dry Cauliflower Masala Curry) + Kotambari Saaru (Thin Coriander Leaf Soup)

The Cauliflower Sukke is a recipe made using onion, potato, and cauliflower which is cooked in a coconut-based spicy masala made with dried red chilies and tamarind. What makes it a sukke is the Urad Daal and Coriander Seeds used in the masala, while, a saghle uses coriander seeds and fenugreek seeds. The second dish made is called a kotombari palle saaru, which translates into coriander leaf saaru, is a thin soup made using the leftover masala from the grinding process for the sukke. The masala that is stuck to the grinder is extracted using water, which is then used to make the thin soup. This water is then boiled with jaggery, green chilies, and coriander seeds and is then tempered using coconut oil, mustard seeds, curry leaves and asafoetida. INGREDIENTS: 250 Grams Cauliflower 1 Medium Sized Potato (Cubed) 1 Medium Sized Onion (Cubed) 2 Tablespoons Coconut Oil 2 Teaspoons Mustard Seeds FOR MASALA: 1/2 Coconut (Grated) 1 Marble-sized ball of Tamarind 7 Dried Red Chillies (Ramnad) 2 Teaspoons Coriander Seeds 2 Teaspoons Urad Daal -------------------------------------------------------------------------- TO MAKE CORIANDER LEAF SAARU: 2 Tablespoons of Sukke Masala 1 Green Chilly (Slit) 5 Grams Jaggery 3 Stalks of Coriander, roughly chopped with leaves FOR TEMPERING SAARU: 1 Tablespoon Coconut Oil 1 Teaspoon Mustard Seeds 1 Sprig Curry Leaves 1/2 Teaspoon Asafoetida I hope you enjoy cooking the recipe and the detailed commentary in the video. Thank you for watching. Do subscribe and comment if you'd like to see more!