curry for rice – Meal Haven

A spicy curry which is prepared using black pepper, tamarind and garlic. Made during rainy seasons or to combat a runny nose or cold, this curry should be had with hot rice and a tsp of ghee.

Ingredients:

Whole Red Chillie – 1

Garlic cloves – 4

Tomato – 1/2 medium size

Onion – 1/2 medium size

Whole Pepper – 2 tsp

Coriander seeds – 1/2 tsp

Tamarind – a small ball

Grated Coconut – 6 tsp

Turmeric powder – 1/2 tsp

Oil – 2 1/2 tsp

Salt as needed

For seasoning:

Mustard – 1/2 tsp

Udad dal – 1/4 tsp

Methi seeds -1/4 tsp

Jeera/Cumin seeds – 1/2 tsp

Curry leaf – 1 sprig

Preparation:

Soak the tamarind in half cup of warm water. Chop the onions and garlic finely. Also, chop the tomatoes and keep it aside.Heat a pan and add 1/2 tsp of oil. Add the coriander seeds, red chillie and peppercorns and saute well till it turns slightly brown in colour. Then, add the coconut and put off the flame. Do not saute but only stir it once and take it off immediately. When it cools down, grind it to a smooth paste in a mixie.

In the same pan, add 2 tsps of oil. Add the items listed under ‘seasonings’ and saute until the dals turn slightly brown. Then, add the onions and saute until it is pink in colour. Next, add the garlic and saute well, followed by chopped tomatoes. Then, add the ground paste and saute for 5 minutes until the raw smell disappears. Add 2 cups of water and the tamarind water (squeeze the tamarind pulp and add only the water) and boil for 5-7 minutes on low flame. Adjust the seasoning and remove from the flame.

You may serve this with hot rice and a dollop of ghee.

A simple recipe which can be made using items available in your pantry. This curry acts as a good stomach cleanser and is good for digestion too. We make this quite often and can be prepared when you do not have any vegetables at home.

It is best served with rice and any poriyal of your choice.

Soak a small piece of tamarind in water for 15 minutes

Ingredients:

Onions – 2 medium (finely cut)

Tomato – 2 medium (finely cut)

Red chillie powder – 1/2 tsp

Sambar powder – 1 tsp

Tamarind – a small ball

Water – 1/4 cup (for soaking tamarind)

Water – 1 cup

Gingelley oil – 1 tbsp or any other cooking oil

To grind:

Oil – 1/2 tsp

Shallots – 6

Jeera/Cumin seeds – 1 – 1 1/4 tsp

Peppercorns – 3/4 tsp

Coconut pieces – 1 1/2 tbsp

Water – 2 tbsp

For Seasoning:

Mustard seeds – 1 tsp

Udad dal – 1/2 tsp

Fenugreek/Methi seeds – 1/4 tsp

Jeera/Cumin seeds – 1/2 tsp

Curry leaves – 1 sprig

Preparation:

Soak the tamarind in 1/4 cup of water for 10 minutes and squeeze it well. After 10 minutes, remove the water and keep it separately.

In a pan, add 1/2 tsp oil . Wait till it becomes hot and add the peppercorns and jeera. Do not overburn the jeera or the taste may turn bitter. Next, add the shallots and saute for 2 minutes. Turn off the flame and keep it aside. When it becomes cold, transfer to a mixer and grind it alongwith coconut and 2 tbsp of water to a fine paste.

In another pan, add oil. Add the mustard and when it starts to splutter, add the udad dal, methi seeds and jeera. Add the finely chopped onions and curry leaves and saute till it becomes golden in colour. Then, add the tomatoes and keep stirring until it becomes pulpy and a paste. Now, add the ground paste, chillie powder, sambar powder, tamarind water and salt. Also, add 1 cup of water and let it boil on medium flame for 6 -7 minutes until the raw smell goes off.

Garnish with coriander leaves and serve with rice and any vegetable poriyal/thoran.

Note: For a more authentic taste, use gingelley oil. If you have vadagam, you can use it for seasoning instead of the items mentioned under ‘seasoning’.

Tag: curry for rice

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