Also called Spaghetti Moily! This one’s a fusion recipe where a Kerala curry meets Italian Pasta.
Oils, Pulses, and Spices:
- 2 Tbsp Olive/Coconut oil
- 1/2 tsp mustard seeds
- 10 fresh curry leaves (curry patta), plus more for garnish
- 1 tsp ground turmeric
- Salt to taste
- 2 medium onions, sliced
- 4 green chilies, stemmed, deseeded and cut lengthwise
- 2 1/2 tablespoons lemon juice
- 2 cups coconut milk (200 ml)
- 100 ml Veg Stock
- 1 cup Blanched Assorted Vegetables (Broccoli, trio of peppers)
- 1 medium tomato, small cubes
- 1 Packet spaghetti
- Parmesan Cheese – 30 gms
- Garlic chopped – 15 gms
- Ginger chopped – 10 gms
Cooking Method :
Bring salted water to a boil. Add the spaghetti and cook until tender, 9 – 10 minutes. Drain and place in a large serving bowl.
Heat the oil. When the oil is hot, add the mustard seeds. As they splutter, add the curry leaves and sauté for a few seconds.
Lower the heat, add ginger garlic and onions, and cook until soft and translucent and garlic is golden, stirring occasionally. Stir in the chilies, curry patta and turmeric powder with assorted veggies. Raise the heat to high and cook, stirring, for about 30 seconds. Add the stock and let it come to boil. Now add coconut milk to this mixture. Add salt to taste. Reduce the heat to low, cover, and cook for about 6-7 minutes, stirring occasionally so it does not stick.
Now add spaghetti to this reduced sauce. Cook for another 3 minutes or till the time the sauce coats the spaghetti. Now stir in the tomato. Finally drizzle lots of lemon juice and parmesan cheese and serve hot.