Navabi Curry

Navabi Curry


    • 1 grated coconut
    • 2-cups water
    • 3 tomatoes
    • 1/2 cup coriander leaves
    • 8-10 curry leaves
    • salt
    • 1/2 cup all-purpose flour curry leaves
    • 1/2 cup plain yogurt
    • 50 grams mung dal
    • 4 green chilies


Grind coconut, tomatoes, soaked mung dal and chilies.

Melt ghee sauté curry leaves and chili paste. Add tomato pulp. Beat plain yogurt and mix all-purpose flour to it. Mix coconut-mung dal paste and stir. Add sugar, coriander leaves. Boil for sometime until look a like thick curry. Serve warm with pulav.