2021 Jun 10
ingredients:
Oil 1 tbsp
Dry red chilli 3 nos
Fenugreek 1/4 tsp
Cumin 1/4 tsp
Sweet Cumin 1/4 tsp
Mustard seeds 1/2 tsp
Curry leaves
Rampe
Garlic 3 cloves
Big Onion 1 small
Green Chillis 3 nos
Turmeric 1/2 tsp
Chilli Flakes 1/2 tsp
Curry Powder 1 tsp
Chilli Powder 1/2 tsp
Sera Salt 1 tsp
Leftover Mung 300g
Sera Coconut Milk 1 pkt
Water 1 cup
Method:
Add oil into a pot followed by, dry red chilli, fenugreek, cumin, sweet cumin, mustard seeds, curry leaves, rampe, garlic and stir fry well.
Next, add big onions, green chillis, turmeric, chilli flakes, curry powder, chilli powder, leftover mung beans and mix well.
Add a packet of Sera coconut milk and water and mix well with the other ingredients.
Leave the curry on heat until it’s cooked well and finally add Sera salt and serve.
Aunty D. is a full-time mom working a little magic in the kitchen whenever she’s got time on her hands. She brings to you easy and fast recipes with a twist of Sri Lankan spices and cooking techniques. Get Cooking!
