I opened the refrigerator to find kaya (plantain-1) and payar (yardlong beans-100 gms), and washed and cut them into small pieces. To make the kaya-payar thoran seen in the picture, you will also need:
Turmeric - 1/2 tsp
Red chilly powder - 1 tsp
Grated coconut - 2 tsp
Curry leaves - 1 strand
Oil - 1 tsp
Salt - to taste
Method:
- Add the finely cut kaya and payar pieces into a kadai with 1 cup of water and bring to boil
- Add turmeric, chilly powder and salt
- Cover the kadai and let the water dry
- Add grated coconut and curry leaves along with 1 tsp of oil
You may season with mustard seeds spluttered in oil along with the curry leaves
Serve with Rice/ Chapathi
The most common gravy curries made by Amma are Sambhar, different vegetable curries with Moru (buttermilk) and coconut as base, masala curries, curries with puli etc.
As I was given the option to choose, I decided to make a simple daal curry. Daal or lentil is rich in protein and easy to cook. Of the many varieties of daal, yellow daal is used in sambhar, and that is what I chose to make today, along with tomatoes.
To make Tomato-Daal you will need:
Yellow daal - 2 cupsTomatoes chopped - 3
Ginger chopped - 1 tsp
Garlic - 2 cloves
Green chilly - 1
Curry leaves - 1 strand
Mustard seeds - 1 tsp
Turmeric powder - 1 tsp
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Jeera powder - 1 tsp Oil - 1 tsp
Method:
- Pessure cook the yellow daal, chopped tomatoes, green chilly, crushed ginger-garlic paste with 2 cups of water
- After 4-5 whistles over medium flame, allow the cooker to cool down
- Heat a pan on low flame, and add the turmeric powder, red chilly powder, coriander powder, and jeera powder to it.
- Remove immediately, open the cooker, and add the powder mixture.
- Turn on the flame and stir the mixture well, adding boiled water to make a smooth curry.
- Add salt to taste
- Splutter mustard seeds and add curry leaves to the oil heated in a pan
- Season with coriander leaves, if you wish
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