Monday, 27 August 2012

Masala Curry

This is one of my favorite south Indian curries. My grandmother's recipes of mix vegetables in a roasted coconut gravy. 

What you'll need..
  • 1 Small onion, cut in half and sliced 
  • 1/3 Cup fresh grated coconut or fresh coconut cut into small bits
  • 1/2 Tsp turmeric powder
  • 1 Tsp chilli powder
  • 1/2 Tbsp coriander powder
  • 1/4 Cup tamarind juice
  • 12-15 Curry leaves
  • 1 Tsp mustard seeds
  • 1 Tbsp ginger, julienned 
  • 1 Large tomato, cut in half and sliced
  • 1 Large potato, cut into wedges
  • 1 Cup cauliflower florets
  • 1/2 cup peas
  • 3 Tbsp oil
  • Salt to taste 
How to..
  • Heat 1 Tbsp oil in a non stick pan and add the sliced onions to it. Fry on high heat stirring constantly till the onions turn brown. Then set the onions aside.
  • In the same pan, heat another Tbsp oil and add the coconut to it. Stir constantly and fry till brown. Then add turmeric, chilli powder, coriander powder and 6-7 curry leaves. Mix well and fry for 2-3 minutes. 
  • Remove from heat, set aside and allow the coconut and spice mixture to cool. Once cool, add 1/4 cup of water to it and grind into a smooth paste.  
  • Take the potatoes, cauliflower, peas and ginger in a separate pan and add enough water so the vegetables are 3/4 immersed in water.
  • Bring this to a boil on high heat and then cover with a lid and cook on medium heat for 4-5 minutes. 
  • Then add the sliced tomatoes and salt. Cover and cook again till the tomatoes get soft. 
  • Add the coconut paste and tamarind juice and mix well. Bring to a boil a then add the fried onions.
  • Heat the last Tbsp of oil in a separate pan and add mustard seeds and curry leaves to it. Wait for the mustard seeds to splutter and then add the hot oil concoction over the curry. Mix well and serve hot with rice. 
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