LEFT OVER CURRY. SUNDA CURRY/ PAZHANG CURRY

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This receipe is made with left over curries.Yesterday after a small function there was excess of varieties of dishes.Instead of repeating the same menu the next also thought of giving it a new form.The left over curries was kept in the fridge and used.Left over sambar, dhal,avial and kootu was used.If we have ladies finger pachadi that too can be added but not thayir
pachadi.
Procedure:
1.Take a kadai.
2.To it add all the left over curries.
3. After few minutes when it starts to boil add 2 or 3 tablespoons of gingelly oil/sesame oil.
4.When it thickens remove from fire.
It’s ready.

When cool can refrigerate.Can use for 3 or 4 days.
Can be eaten with dosai or mix with plain rice or stuffed inside dosai just like masala dosai or best as side dish for curd rice.

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My daughter likes it.Try this and let me know.

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