This curry is simple and piquant. Because it is easy to prepare and requires few ingredients, it is perfect for a last minute weeknight dinner.
Ingredients
2 Tbsp oil
1/2 tsp mustard seeds
1/2 onion, chopped
1" piece of ginger, peeled and chopped
4 garlic cloves, chopped
1 tsp chili powder
2 Tbsp coriander
1/2 tsp garam masala
1/4 tsp cumin
1 tsp salt
4 tomatoes, chopped
1. Heat oil in medium saucepan; add mustard seeds. When seeds start to pop, add onion, ginger, and garlic; sauté until lightly browned. Add chili powder, coriander, garam masala, cumin, and salt; stir to mix. Add tomatoes; stir and cook 1 minute. Add 2 cups water; simmer until slightly thickened. Serve with rice or chapati.
I am an American married to a South Indian. I love the delicious food that my mother-in-law makes, but I can never seem to get my hands on any authentic South Indian recipes. This blog is simply a collection of dishes I have learned by watching Ammachi ("grandma") in the kitchen. From the heart of our home to yours, I hope you enjoy them as much as we do!
Showing posts with label Medium. Show all posts
Showing posts with label Medium. Show all posts
Onion Bhajia
Onion Bhajia (ba-jee-a) is a yummy snack of sliced onion that is battered and fried crispy. I love it as a crunchy accompaniment to my meal!
Ingredients
1 onion, sliced
1 cup channa flour (chickpea flour)
1 tsp chili powder
1 tsp salt
1/4 tsp asafoetida powder
water
oil for frying
1. Mix flour, chili powder, salt, asafoetida powder, with enough water to make thick paste. Add onion; stir to mix well.
2. Drop Tbspfuls of the mixture into oil; fry until golden brown, turning as needed. Drain on paper towels. Enjoy as a snack or with a meal!
Ingredients
1 onion, sliced
1 cup channa flour (chickpea flour)
1 tsp chili powder
1 tsp salt
1/4 tsp asafoetida powder
water
oil for frying
1. Mix flour, chili powder, salt, asafoetida powder, with enough water to make thick paste. Add onion; stir to mix well.
2. Drop Tbspfuls of the mixture into oil; fry until golden brown, turning as needed. Drain on paper towels. Enjoy as a snack or with a meal!
Fish Mole
Fish Mole (mol) is flavorful and mouthwatering! If fish isn't your thing, I think it would end up equally as appetizing with chicken.
Ingredients
1 Tbsp chili powder
1/2 tsp turmeric
2 Tbsp vinegar
1/2 tsp salt
1 lb. white fish fillets (tilapia, halibut, cod, etc.)
1" piece of ginger, peeled, diced
5 garlic cloves, diced
2 Tbsp coriander
1/2 onion, chopped
1 green chili, chopped
water
4 Tbsp oil
2 cups water
1/2 cup coconut milk
1. Mix chili powder, turmeric, vinegar, and salt; apply to fish and allow to marinate for 15-20 minutes.
2. Meanwhile, blend ginger, garlic, coriander, onion, and green chili into a paste in blender, adding water as needed. Set aside.
3. Heat oil in large pan; fry fish until flaky and cooked through, turning once. Remove fish from pan and set aside. To hot oil, add ginger paste; fry for 1 - 2 minutes. Return fish to pan, add water; cook on high 2 - 3 minutes. Reduce heat; simmer on low for 7 - 8 minutes. When sauce is thick, add coconut milk; stir to mix and heat through.
Ingredients
1 Tbsp chili powder
1/2 tsp turmeric
2 Tbsp vinegar
1/2 tsp salt
1 lb. white fish fillets (tilapia, halibut, cod, etc.)
1" piece of ginger, peeled, diced
5 garlic cloves, diced
2 Tbsp coriander
1/2 onion, chopped
1 green chili, chopped
water
4 Tbsp oil
2 cups water
1/2 cup coconut milk
1. Mix chili powder, turmeric, vinegar, and salt; apply to fish and allow to marinate for 15-20 minutes.
2. Meanwhile, blend ginger, garlic, coriander, onion, and green chili into a paste in blender, adding water as needed. Set aside.
3. Heat oil in large pan; fry fish until flaky and cooked through, turning once. Remove fish from pan and set aside. To hot oil, add ginger paste; fry for 1 - 2 minutes. Return fish to pan, add water; cook on high 2 - 3 minutes. Reduce heat; simmer on low for 7 - 8 minutes. When sauce is thick, add coconut milk; stir to mix and heat through.
Dry Coconut Chutney
This dry chutney is mouthwatering and full-flavored, a fabulous addition to any South Indian meal. It is quite salty (which is how I like it!), so you don't need a large quantity to bring a lot of flavor! It is tasty with Idli, Rava Dosai, Vada, and plain Chapati.
Ingredients
2 Tbsp oil
1 onion, minced
2" piece of ginger, peeled, minced
2 1/2 cups dry shredded coconut, unsweetened
2 Tbsp lemon juice
1 Tbsp chili powder
1 Tbsp garlic powder
1 tsp ground black pepper
1/2 tsp cumin
1. Heat oil in large wok or nonstick saucepan; sauté onion and ginger until dark brown, stirring constantly (this may take some time, be patient!).
2. Add coconut, stir to mix; cook 2 minutes. Add lemon juice, stir to mix; cook on low, stirring constantly until coconut is lightly browned and heated through.
3. Add chili powder, garlic powder, pepper, and cumin; cook, stirring constantly, for 2 minutes. Remove from heat and allow to cool for 5 minutes.
4. Puree coconut mixture in blender into a fine powder. Store in airtight container, and enjoy at every opportunity!
Variations:
* Mix 1 tsp of chutney with 1 Tbsp of plain yogurt for a savory dip.
* Mix 4 Tbsp of chutney with 1/2 cup of your favorite salsa to add a scrumptious layer of flavor!
Ingredients
2 Tbsp oil
1 onion, minced
2" piece of ginger, peeled, minced
2 1/2 cups dry shredded coconut, unsweetened
2 Tbsp lemon juice
1 Tbsp chili powder
1 Tbsp garlic powder
1 tsp ground black pepper
1/2 tsp cumin
1. Heat oil in large wok or nonstick saucepan; sauté onion and ginger until dark brown, stirring constantly (this may take some time, be patient!).
2. Add coconut, stir to mix; cook 2 minutes. Add lemon juice, stir to mix; cook on low, stirring constantly until coconut is lightly browned and heated through.
3. Add chili powder, garlic powder, pepper, and cumin; cook, stirring constantly, for 2 minutes. Remove from heat and allow to cool for 5 minutes.
4. Puree coconut mixture in blender into a fine powder. Store in airtight container, and enjoy at every opportunity!
Variations:
* Mix 1 tsp of chutney with 1 Tbsp of plain yogurt for a savory dip.
* Mix 4 Tbsp of chutney with 1/2 cup of your favorite salsa to add a scrumptious layer of flavor!
Sambar (Dal and Vegetable Soup)
Sambar. Epitome of South Indian cuisine. Versatile. Distinctive. Satisfying. This dish is beloved by South Indians, and South Indians-at-heart, everywhere! The key is using a variety of vegetables to suit your taste. Feel free to add, omit, or substitute vegetables based on preference and/or availability. Sambar is tasty with chappati, rice, or idli (coming soon)...or any combination of the three! A few of the ingredients may not be found in a regular grocery store; check at a local Asian/Indian specialty store. Adding plain yogurt to individual servings adds a layer of flavor and cools off the heat, if it's too spicy. Delish!
Ingredients
1 cup toor dal (yellow split peas)
1/2 onion, sliced
5 - 6 baby carrots, quartered
1/4 eggplant, 1" pieces
1/2 cucumber, quartered
1 green banana (plantain), peeled and chopped
4 - 5 drumstick
2 - 3 cups water
dash turmeric
3 Tbsp sambar powder
1/2 tsp asafoetida powder (hing)
1 Tbsp garlic powder
1 Tbsp salt
2 Tbsp oil
1 tsp mustard seeds
1/4 onion, diced
1 green chili, chopped
2 tomatoes, chopped
1. Cook dal, onion, carrots, eggplant, cucumber, green banana, drumstick, and water in pressure cooker on high pressure for 5 minutes. Add turmeric, sambar powder, asafoetida, garlic powder, salt, and tomatoes.
2. Heat oil in large saucepan; add mustard seeds. When seeds start to pop, add onion and chili; saute until browned. Add vegetable mixture along with water to onion mixture; stir to mix. Simmer, uncovered 5 minutes. Serve with rice, chappati, or idli.
Ingredients
1 cup toor dal (yellow split peas)
1/2 onion, sliced
5 - 6 baby carrots, quartered
1/4 eggplant, 1" pieces
1/2 cucumber, quartered
1 green banana (plantain), peeled and chopped
4 - 5 drumstick
2 - 3 cups water
dash turmeric
3 Tbsp sambar powder
1/2 tsp asafoetida powder (hing)
1 Tbsp garlic powder
1 Tbsp salt
2 Tbsp oil
1 tsp mustard seeds
1/4 onion, diced
1 green chili, chopped
2 tomatoes, chopped
1. Cook dal, onion, carrots, eggplant, cucumber, green banana, drumstick, and water in pressure cooker on high pressure for 5 minutes. Add turmeric, sambar powder, asafoetida, garlic powder, salt, and tomatoes.
2. Heat oil in large saucepan; add mustard seeds. When seeds start to pop, add onion and chili; saute until browned. Add vegetable mixture along with water to onion mixture; stir to mix. Simmer, uncovered 5 minutes. Serve with rice, chappati, or idli.
Korzhi Curry (Chicken Curry)
This korzhi (kor-d-hee) curry is savory and distinctive! It works well with drumsticks, thighs, or boneless chicken. This dish is great with chappati and a vegetable side, such as the Beetroot Curry or Vada (coming soon).
Ingredients
1" piece ginger, peeled and diced
2-3 garlic cloves, diced
2 Tbsp oil
1/2 tsp mustard seeds
1 handful curry leaves (if available)
1 tsp salt
1 lb boneless, skinless chicken, cut into 3" chunks
2 cups water
1/2 cup coconut milk
1. Mix coriander, chili powder, turmeric, cumin, cinnamon, and garam masala with enough of the water to form a wet paste. Set aside.
2. Heat oil in large saucepan; when hot add mustard seeds. When seeds start to pop, add onion, garlic, ginger, and curry leaves; sauté until lightly browned. Add salt to speed browning process.
3. Add spice paste; cook for 2 minutes, mixing well. Add chicken; stir to coat. Add water; simmer until chicken is cooked through and no longer pink in center (about 10-15 minutes). Add coconut milk; mix well and heat through. Serve with rice and/or chapati.
Ingredients
2 Tbsp coriander
1 tsp chili powder
1/4 tsp turmeric
1/4 tsp cumin
1/4 tsp cinnamon
1/4 tsp garam masala
2 Tbsp water
1/2 onion, diced1" piece ginger, peeled and diced
2-3 garlic cloves, diced
2 Tbsp oil
1/2 tsp mustard seeds
1 handful curry leaves (if available)
1 tsp salt
1 lb boneless, skinless chicken, cut into 3" chunks
2 cups water
1/2 cup coconut milk
1. Mix coriander, chili powder, turmeric, cumin, cinnamon, and garam masala with enough of the water to form a wet paste. Set aside.
2. Heat oil in large saucepan; when hot add mustard seeds. When seeds start to pop, add onion, garlic, ginger, and curry leaves; sauté until lightly browned. Add salt to speed browning process.
3. Add spice paste; cook for 2 minutes, mixing well. Add chicken; stir to coat. Add water; simmer until chicken is cooked through and no longer pink in center (about 10-15 minutes). Add coconut milk; mix well and heat through. Serve with rice and/or chapati.
Egg Curry
Another house favorite, this delectable curry is suitable for any meal. I love how the eggs soak up the rich flavor of the sauce! When preparing this, start off with one hardboiled egg per person. If you need more, simply add them in and let them sit in the sauce for a few minutes to heat and soak up flavor before serving. Great with chappati and/or rice.
Ingredients
hardboiled eggs, one per person
1 green chili, chopped
1/2 onion, chopped
2" piece of ginger, peeled and chopped
2 - 3 garlic cloves, diced
2 tomatoes, chopped
2 Tbsp oil
salt to taste
1 tsp mustard seeds
1/4 tsp garam masala
1 tsp cumin
1/4 tsp turmeric
2 Tbsp coriander
1 tsp chili powder
2 cups water
1/2 cup coconut milk
1. Peel eggs; poke eggs repeatedly with fork on all sides (this allows the curry sauce to deeply flavor the eggs). Set aside.
2. Heat oil; when hot add mustard seeds. When seeds start to pop, add onion, green chili, ginger, garlic, and salt; saute until browned.
3. Add tomatoes, garam masala, cumin, turmeric, coriander, and chili powder; saute 2 minutes. Add water; stir to mix.
4. Add eggs; allow to simmer until curry thickens, turning eggs occasionally to cover all sides. Add coconut milk; stir to mix. Serve hot and enjoy!
Ingredients
hardboiled eggs, one per person
1 green chili, chopped
1/2 onion, chopped
2" piece of ginger, peeled and chopped
2 - 3 garlic cloves, diced
2 tomatoes, chopped
2 Tbsp oil
salt to taste
1 tsp mustard seeds
1/4 tsp garam masala
1 tsp cumin
1/4 tsp turmeric
2 Tbsp coriander
1 tsp chili powder
2 cups water
1/2 cup coconut milk
1. Peel eggs; poke eggs repeatedly with fork on all sides (this allows the curry sauce to deeply flavor the eggs). Set aside.
2. Heat oil; when hot add mustard seeds. When seeds start to pop, add onion, green chili, ginger, garlic, and salt; saute until browned.
3. Add tomatoes, garam masala, cumin, turmeric, coriander, and chili powder; saute 2 minutes. Add water; stir to mix.
4. Add eggs; allow to simmer until curry thickens, turning eggs occasionally to cover all sides. Add coconut milk; stir to mix. Serve hot and enjoy!
Okra Curry
This curry is hearty and thick, a nice meal for a cold day with hot chapati! Fresh okra is best, as the extra water from the frozen variety can make the first step take longer. The more you cut okra, the stickier it gets, so after removing the stem, only cut each okra into two or three pieces.
Ingredients
4 Tbsp oil
2 cups okra, chopped
1 green chili, chopped
1/2 onion, chopped
2" piece of ginger, peeled and chopped
1 tsp chili powder
2 Tbsp coriander
1/2 tsp turmeric
1/4 tsp garam masala
1 tsp salt
2 tomatoes, chopped
1 cup water
1/2 cup coconut milk
1. Heat oil in large saucepan; add okra, cook until browned and not sticky. Remove okra from pan and set aside.
2. To hot oil add onion, chili, and ginger; sauté until lightly browned. Add chili powder, coriander, turmeric, gram masala, and salt; stir to mix. Add tomatoes; stir. Add water; simmer 1-2 mins. Add okra and coconut milk; stir and heat through.
Ingredients
4 Tbsp oil
2 cups okra, chopped
1 green chili, chopped
1/2 onion, chopped
2" piece of ginger, peeled and chopped
1 tsp chili powder
2 Tbsp coriander
1/2 tsp turmeric
1/4 tsp garam masala
1 tsp salt
2 tomatoes, chopped
1 cup water
1/2 cup coconut milk
1. Heat oil in large saucepan; add okra, cook until browned and not sticky. Remove okra from pan and set aside.
2. To hot oil add onion, chili, and ginger; sauté until lightly browned. Add chili powder, coriander, turmeric, gram masala, and salt; stir to mix. Add tomatoes; stir. Add water; simmer 1-2 mins. Add okra and coconut milk; stir and heat through.
Channa Masala (Chickpea Curry)
I never liked garbanzo beans until I had this dish! The beans get soft, but not mushy and the spices make it just heavenly! I like to eat it with chappati and a side of plain yogurt.
Ingredients
2 cups channa/chickpeas/garbanzo beans, soaked overnight
1 1/2 cups water
1 tsp salt
1/2 Tbsp oil
dash turmeric
1/2 Tbsp garlic powder
3 Tbsp oil
1/2 Tbsp mustard seeds
1/2 onion, chopped
1/2 Tbsp salt
1/2 Tbsp chili powder
2 Tbsp coriander
3 tomatoes, chopped
1. Cook channa in pressure cooker with water, salt and oil for 10 minutes on high pressure. When cooked, add turmeric and garlic powder.
2. Heat oil in large saucepan, add mustard seeds. When seeds start to pop, add onion and salt; saute until browned.
3. Add chili powder and coriander; saute 1 minute. Add channa with water and tomatoes; boil until 1/2 of water is evaporated, about 10 minutes.
Ingredients
2 cups channa/chickpeas/garbanzo beans, soaked overnight
1 1/2 cups water
1 tsp salt
1/2 Tbsp oil
dash turmeric
1/2 Tbsp garlic powder
3 Tbsp oil
1/2 Tbsp mustard seeds
1/2 onion, chopped
1/2 Tbsp salt
1/2 Tbsp chili powder
2 Tbsp coriander
3 tomatoes, chopped
1. Cook channa in pressure cooker with water, salt and oil for 10 minutes on high pressure. When cooked, add turmeric and garlic powder.
2. Heat oil in large saucepan, add mustard seeds. When seeds start to pop, add onion and salt; saute until browned.
3. Add chili powder and coriander; saute 1 minute. Add channa with water and tomatoes; boil until 1/2 of water is evaporated, about 10 minutes.
Beetroot Thoren (Dry Curry)
This dish is a slightly sweet, slightly spicy sidekick that is a refreshing and visually striking accompaniment. The important thing is to get the beets and their greens shredded very fine. And PLEASE wear an apron for this...unless, of course, purple splatters are your style. There is no liquid in this curry, so it will be dry. And very purple. Enjoy!
Ingredients
2 Tbsp oil
1/2 Tbsp mustard seeds
1/2 onion, shredded
1 green chili, minced
2 large beets, shredded
Beet greens, chopped
1/2 Tbsp curry powder
1/2 Tbsp garlic powder
1 Tbsp salt
2 cups shredded coconut (unsweetened)
1. Heat oil in large skillet; add mustard seeds. When seeds start to pop, add onion and chilies; cook until browned.
2. Add beets, greens, curry powder, garlic powder, salt, and coconut. Cook, stirring constantly, until heated through and beets are tender.
Ingredients
2 Tbsp oil
1/2 Tbsp mustard seeds
1/2 onion, shredded
1 green chili, minced
2 large beets, shredded
Beet greens, chopped
1/2 Tbsp curry powder
1/2 Tbsp garlic powder
1 Tbsp salt
2 cups shredded coconut (unsweetened)
1. Heat oil in large skillet; add mustard seeds. When seeds start to pop, add onion and chilies; cook until browned.
2. Add beets, greens, curry powder, garlic powder, salt, and coconut. Cook, stirring constantly, until heated through and beets are tender.
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