Spicy traditional masala curry for Chapati, Appam

Spicy masala curry is one of the most familiar dishes of Keralites. It suits well with Appam, chapati, Pathiri, vellappam, etc.

Ingredients

• Potatoes- 2
• Soy chunks- 50 gram
• Green peas- 1 cup
• Shredded coconut- 1 cup
• Shallots- 8
• Onions- 2
• Tomato-1
• Green chillies-3
• Ginger- 1 tablespoon
• Garlic- 1 tablespoon 
• Turmeric powder- ½ tsp
• Coriander powder- 2 tbsp
• Chilli powder- 1 ½  tbsp
• Garam masala- ½  tsp
• Coconut chopped in cubes
• Coconut oil - as needed
• Curry leaves - as needed
• Salt- as needed
• Water - as needed

Procedure

First, fry coconut in the oil, add shredded coconut and 3 shallots. Fry till it turns brown. When the coconut turns brown, add turmeric powder, coriander powder and chilli powder. Fry them and after cooling, grind them into a paste. Put soy chunks in boiling water, boil for two minutes, then rinse with cold water and squeeze. 

Heat coconut oil in a pan, add sliced ​​potatoes and fry. Add soy chunks to the same coconut oil and set aside. Heat some coconut oil in the same pan, add ginger, garlic, onion, green chillies and curry leaves. When it is cooked, add coconut cubes and fry. Add salt.

Add turmeric powder, coriander powder and chilli powder to the onion and fry for a while, then add the tomatoes and fry.

Once the tomatoes are cooked, add the roasted potatoes, soy chunks and enough water and cook. When the potatoes are half cooked, add the green peas with salt. Now, add roasted coconut and mix well. Now open the pan, add garam masala, stir. Heat coconut oil in a small pan and add chopped onion and curry leaves to the masala curry. Curry is ready to serve.