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 !!!

INGREDIENTS:-

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)

SERVINGS:-

This quantity will serve 2 people.

METHOD:-

• 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.

• Serve hot with rice preferably.

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