Tuesday, July 22, 2014

Kerala Curry

by Ishetta

I never get enough of Indian Cultural cuisines, and just as the exploring continues I came across an interesting Kerala Recipe. Kerala Curry !!!

Kerala Curry


2 cups Tondli, cut into halves
Oil for deep-frying
2 tbsp oil
1 tsp cumin seeds (jeera)
1 tsp mustard seeds (Rai / Sarson)
1 tbsp urad dal (split black lentils)
5 whole dry Kashmiri red chillies, broken into pieces
5 to 6 curry leaves (kadi Patta)
1 cup finely chopped onions

1 1/2 cups finely chopped tomatoes
1 tbsp chili powder
1/2 tsp turmeric powder (haldi)
Salt to taste
1 cup curds (dahi) mixed with 1/2 Cup water

To Be Ground Into A Smooth Coconut-Cashewnut Paste
3/4 cup grated coconut
2 tbsp Cashewnuts (kaju)

Kerala Curry 1


This quantity will serve 2 people.


  • Heat the oil in a kadhai, add the cumin seeds, mustard seeds and urad dal.
  • When the seeds crackle, add the red chillies and curry leaves and sauté on a medium flame for 15 seconds.
  • Add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn translucent.
  • Add the tomatoes, chilli powder, turmeric powder, coconut-cashew nut paste and salt, mix well and cook on a medium flame for another 3 to 4 minutes or till the oil separates.
  • Add the curds-water mixture, mix well and cook on a slow flame for a minute, while stirring continuously.
  • Heat the oil for shallow frying in a non Stick pan, add the tondlis and shallow fry till they turn crisp. Drain on absorbent paper.
  • Add the shallow fried Tondlis to the gravy, mix well and cook on a slow flame for 1 to 2 minutes, while stirring occasionally.

Kerala Curry collage

  • Serve hot with rice preferably.

Bbye for now, as I keep mentioning don’t forget to check out jobs@HC if you want to write for HobbyChef.

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