Shallots with Pigeon Peas & Coconut Milk

Chinnay Vengayam Thengapaal Sambhar

Preparation info

  • Makes

    5 cups

    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

This curry demonstrates a technique that is common in the cuisine of Kerala: separating the thin coconut milk from the thick, and using the two at different points in cooking the dish. The thin milk stews early on in the curry to absorb the simple spices and herbs, while the thick milk finishes the dish with a creamy aftermath. Ladle this over a small bowl of cooked white rice for a soup course, or double the portion and savor it as the one-dish main event for a quiet night alone.