Small type of Chembu-10 nos
Small onion-3
Garlic-2
Ginger-very small piece
Red chilly power-1tsp
Coconut oil-1tsp
Turmeric powder-less than 1/4tsp
Salt-to taste
Kudampuli-one small piece
Water–2cup
Curry leaves-few
Cook chembu with salt and a pinch of turmeric powder..keep aside..in a KaAdi add water,chillypowder,turmeric powder,crushed ginger ,small onion d garlic,coconut oil,curry leaves,salt and puli .. Boil well and let the water become half portion ,then add the cooked chembu to this gravy… Allow to cook for another 5 minutes in low flame..check the salt..finally if u want u can fry onion d curry leaves in 1/2tsp of oil d add to the curry….close the Kadai tightly d keep aside…D serve with rice ….u can keep this curry for two days with out refrigerating d it’s taste more nice after one day