ghee rice & white veg kurma combo recipe | ghee rice & curry combo | neychoru with white curry | Hebbar | Hebbars Kitchen

ghee rice recipe: https://hebbarskitchen.com/ghee-rice-recipe-neychoru-recipe/
white kurma recipe: https://hebbarskitchen.com/white-kurma-recipe-white-veg-kurma-white/

Music: http://www.hooksounds.com/

ghee rice recipe | neychoru recipe | nei choru | ghee bhat with detailed photo and video recipe. a popular and flavoured south indian rice recipe made with basmati rice and desi ghee. it is one of the popular rice recipe made especially for celebrations and occasion feast. even though it is flavoured, it needs a side dish to be served with and more often it is served with choice of kurma curry or gravy recipe. ghee rice recipe | neychoru recipe | nei choru | ghee bhat with step by step photo and video recipe. flavoured rice recipes are very common in india and are made for many occasions. some rice recipes are a one-pot meal which does not require any side dish, but some flavoured rice may require an additional side dish. one such famous south indian flavoured rice recipe is ghee rice recipe or neychoru made during the feast.

white kurma recipe | white veg kurma saravana bhavana style | vellai kurma with detailed photo and video recipe. a popular and creamy variation to the south indian based vegetable kurma recipe made with a myriad choice of vegetables. unlike the traditional kurma recipe, this is made without coriander and hence it gets the white colour to the gravy. it tastes amazing when served with malabar parotta, but also tastes good when served with ghee rice. white kurma recipe | white veg kurma saravana bhavana style | vellai kurma with step by step photo and video recipe. south indian gravies or curries mainly circle around the usage of coconut or coconut cream. it is widely used to make both spicy and creamy sauce based curry. typically it is served with choice of layered parotta, but can also be served with choice of rice. one such easy and simple creamy curry is white kurma known for its flavour.
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