Asthram

Ingredients

¼ kg Chembu cut into 3 or 4 pieces

3 Green Chilly split halves

½ tsp Turmeric Powder

1 tsp Kashmiri Chilly Powder

1 tsp Salt

2 ½ cup Water

¾ cup Grated Coconut

¼ tsp Cumin

6 Shallot (3 thinly sliced)

1 tbsp Coconut Oil

½ tsp Mustard Seeds

2 Dry Chilly broken pieces

1 stem Curry Leaves

Directions

In a manchatti, mix chembu, turmeric powder, salt, kashmiri chilly powder, green chilly and 2 cups of water.

Allow chembu to cook in medium heat for 20 minutes.

Meanwhile, grind grated coconut, 3 shallots, cumin and ¼ cups into very fine paste.

Once chembu is cooked, add coconut paste and use the other ¼ cups of water to get rest of the paste from mixer.

Mix curry very well and allow to cook for 5 minutes.

Remove the curry from heat.

In a small pan, heat coconut oil and allow mustard to splatter.

Then add dry red chilly, curry leaves and 3 thinly sliced shallots.

Sauté until shallots start to brown.

Pour the seasoning on to the curry and allow curry to rest for 5 minutes.

Astram is ready to serve.