Curried Scrambled Black Pudding(Varai)

Satya Sivanesan

Ingredients

Medium onion chopped
1 Chilli powder – half level teaspoon
Coriander powder- half level teaspoon
Turmeric powder- one third level teaspoon
A pinch each of cummin seeds and fennel seeds lightly Roasted
Powdered Mustard seeds-half a teaspoon
Curry leaves chopped (optional)-few
Sun flower oil -1 tablespoon
1 Pack black pudding cut into small cubes
1 Table spoon dessicated coconut or freshly scraped coconut

COOKING YOUR BLACK PUDDING

Black pudding is a very versatile ingredient and can be cooked in a variety of different ways.

Cooking instructions

Method

Step 1

Mix in all the powdered ingredients, black pudding and coconut together.

Step 2

Temper onions and curry leaves in hot oil over medium heat for 2 minutes.

Step 3

Add mustard seeds and stir fry for half a minute

Step 4

Add the black pudding mixture and stir fry for 2 more minutes (this is a Sri Lankan Tamil recipe) Tips: Curry leaves and scraped fresh coconut can be stored in the freezer for more than a year.

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COOKING YOUR BLACK PUDDING

Black pudding is a very versatile ingredient and can be cooked in a variety of different ways.

Cooking instructions