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Clean and wash the tripe well.
Cook it in sufficient water and a little salt and turmeric powder in a pressure cooker for 30 - 45 mins (after the 1 whistle lower flame & cook for 45 mins) till soft.
Cut up the tripe into small pcs. Drain and keep the soup aside.
Heat the oil in a vessel when oil is hot. Add whole spices, minced onions, green chillies and curry leaves. Fry till the onions are golden brown.
Add the tomatoes and continue to fry till tomatoes are soft & mushy.
Add ginger and garlic paste and continue to fry till oil comes to the surface and the raw smell goes.
Add turmeric powder, chilli powder, cumin powder, sombu powder and pepper powder.
Mix well and continue to fry the masala using a little soup for frying the masala so that the masala does not burn fry till oil comes to the surface.
Add the remaining soup, tripe pieces and boiled and cut potatoe pcs. Mix well
Cover and leave to cook on simmer (low heat) till the gravy is thickened to a fry consistency.
Remove from heat and add lime Juice.
Garnish with finely chopped coriander leaves. Serve hot with rice, dosas, idlys, appam, chappattis, puris or bread.
Kozhi Milaghu Varuva (Pepper Chicken Fry)
Easy Chicken Fry
Stuffed pomfret fry
Simple bell pepper stir fry
1 kg tripe/boty - cow (beef) or goat (mutton) 4 - 6 cloves 1 pc Cinnamon stick 2 nos 2 - 3 large onions finely minced 4 - 6 green chillies finely sliced 4 - 5 tomatoes chopped A sprig or two of curry leaves Salt to taste 4 - 6 tbsp 1 tbsp ginger and garlic paste 2 tbsp chilli powder 1 tsp turmeric powder 1 tsp cumin powder 1 tsp pepper powder 1 tsp broiled sombu powder 2 limes (Juice) 3 - 4 tbsp finely chopped coriander leaves
RECIPES BY PEARL SUBRAMANIAN
Beetroot and prawn poriyal.
Boiled Puttu Rice
Eggs in tomato gravy
Fish head curry
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