Mutton curry with greens (Sukkan keerai and vendhi keerai kari kozhambu) from Annapurni: Heritage Cuisine from Tamil Nadu (page 146) by Sabita Radhakrishna

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute "Curry powder (Naidu recipe)" recipe on P18 for curry powder, "Ginger-garlic paste" recipe on P21 for store-bought ginger-garlic paste, amaranth greens or spinach for sukkan keeerai, and dried fenugreek leaves for fresh fenugreek leaves.

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