Friday, January 15, 2010

Karnataka Curry Families - A Primer

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Karnataka Curry Families – A Primer
All recipes copyrighted. No reproduction / commercial use without permission.

1.: Mosaru Bajji (Raw Yogurt curry) Basic Recipe : Tomato Mosaru Bajji Take half a handful of chopped Tomato. Add a chopped green chili, two pinches each of chopped coriander leaves and salt. Mix in a cup of yogurt. Consistency: Thickish) Can use in any salad vegetable (onions, cucumber, radish,..) or boiled vegetable (potato, raw banana etc) or stir fried vegetables ( Okra, eggplant etc). Add garnish (see sidebar) and serve.

Karnataka curries - Building blocks : Tamarind, Tuvar dal, Coconut & Yogurt
Key Starches: Rice & Millets ( Ragi, Jowar, Bajra)
Typical breakfast::Thatte Idli
, Vade, Poori, Set dosa, Masal dosa, Rave dosa, Neer dosa Uppittu, Avalakki, , Kadabu, Akki roti, Ragi roti, Ragi Mudde, Kesari Bath, Sajje Roti with Chuutney / Saagu/ Huli.

Lunch : Rice with a variety of curries listed to the left., Puliyogare, Bisi Bele Bath, Vaangi Bhat ,Chitranna are also common.

Key Flavourings: Mustard, Curry leaves, Asafetida, Turmeric, Chili powder, Coriander powder, Cumin.

Universal flavouring /Garnish Heat half a spoon of oil. Add two pinches of mustard, a pinch of curry leaves and asafetida. This is the universal flavouring cum garnish for all south Indian curries.

Curry Bases: Tamarind, yogurt, Spinach, Coconut, lentils

Preferred fats: Peanut oil, Sesame oil, Coconut oil (Coastal regions), Ghee, melted butter.

Protein Source: Lentils (Tuvar dal, Mung dal, Horse gram), Fish and seafood), Chicken, Mutton & Eggs. Beef & Pork (consumed in Coorg) are uncommon.
Common Vegetables:
Eggplant,, French beans, Cauliflower, Radish, Potato, Squash, Spinach, raw banana, yam, onion, tomato. , Gourds (snake, bottle, bitter, ash, ridge), Colocasia leaves, bamboo shoots, Baby jackfruit,, etc.

Souring agents :
, Tamarind, Yogurt, Raw Mango, Tomatoes, Kokkum.
.Desserts: Sweets from cooked down milk (Payasa), Sweets from milk solids (payda), Obbittu, Sugar syrup based sweets (Jalebi,
Unde), Mysorepak, Pastries (Mandige, Chiroti, Peni)
Shopping List
: 500 ml : yogurt
250 gms : Carrot, Coconut, Tuvar dal. Bell pepper, Eggplant, Tomato
100 gms : Salt, Garlic, Ginger, Tamarind paste , Horse gram, Pineapple, Ghee, Mung dal, Curry leaves.
50 gms : Mustard, Asafetida, Dry red chilies, Green chili, Cumin seeds, Coriander seeds, Turmeric powder, Chili powder, Fenugreek , Jaggery, Niger seeds, Poppy seeds.

2.: Podi (Powdered spicy lentils) Basic Recipe : Uchellu Podi Heat a pan. Add half a handful of a mix of horse gram & niger seeds (Guizotia abyssinica, Tamil: Karunjeeragam). Add to a pan. Stir and roast on low fire till they redden. Let cool. Blend to a powder with a red chili, a pinch of cumin and two pinches of salt. Eat mixed with hot cooked rice,/ sorghum rotis.

3.: Tambli (Blended Yogurt- Coconut curry) Basic Recipe : Shunti Tambli Take half a handful of grated coconut. Blend to a paste with a small green chili, a small bit of ginger, a couple of pinches of salt and 2 spoons of water. Mix in a cup of yogurt.

4.: Paalya (Dry curry) Basic Recipe : Carrot Paalya Heat a spoon of oil. Add two pinches of mustard, a pinch each of asafetida and turmeric.. Add a handful of chopped carrots. Blend half a handful of coconut with a green chili and two pinches of salt. Add to pan. Sprinkle some water, stir and cook till carrots are cooked. Add garnish and serve. Can use a variety of stir fried / boiled vegetables ( Potato, okra, eggplant, beans, Ivy gourd etc) (Microwaving vegetables for 2-3 minutes before cooking shortens cooking time)

5.: Gojju (Sweet & Sour Stew) Basic Recipe : Pineapple Gojju Heat a spoon of oil. Add two pinches of mustard, a pinch of curry leaves and asafetida. Add a handful of chopped pineapple and half a handful of grated coconut. Mix a spoon of tamarind paste in a cup of water. Add two pinches each of salt and chili powder. Simmer for ten minutes. Garnish and serve.

6.: Tovve (Lentil curry) Basic Recipe : Hesarubele Tovve: In a pressure cooker with the lid open, heat a spoon of ghee. Add two pinches of mustard, a torn red chili, a pinch each of curry leaves and asafetida. Add half a cup of mung dal (and a cup (200 ml) of water. Mix in two pinches each of turmeric powder and salt. Add a slit green chili. Close and pressure cook for two whistles. Let cool and mash. Add garnish and serve. Can use tuvar dal. A variety of additives ( ridge gourd, spinach etc) can be pressure cooked along with dal.

7.: Saagu (Coconut stew) Basic Recipe : Carrot Saagu Blend half a handful of grated coconut, 4 pinches of poppy seeds, 3 cashew nuts, 2 pinches of salt and a green chili to a paste. Heat half a spoon of oil. Add two pinches of mustard and cumin. Add a handful of chopped bell peppers. Stir and cook for 2 minutes. Add the blended paste and a cup of water. Stir and cook on gentle heat for around 5 minutes till all are cooked.

8.:. Saaru (Thin curry from stock) Basic Recipe : Bas Saaru In a pressure cooker add a cup of water and half a cup of horse gram. Pressure cook for four whistles. Let cool, drain out solids and reserve water. Heat half a spoon of ghee. Add a pinch of mustard seeds, cumin, a chopped garlic clove, two curry leaves and a pinch of asafetida. Add the reserved water, two pinches of salt and simmer for 5 minutes.( Can use vegetable stock instead of lentil stock )

9.: Majjige Huli (Buttermilk Stew) Basic Recipe : Soak two pinches of coriander seeds, tuvar dal, rice in water for 30 mins. Blend to a paste with half a handful of chopped coconut, a pinch of ginger, turmeric powder, a green chili and two pinches of salt. Mix in a cup of yogurt. Add garnish and serve (Consistency: Soupy). Can mix in a variety of boiled vegetables (gourds, potato, beans) or stir fried veggies (tomato / okra). Can also be simmered on gentle heat for 3 -5 minutes.

10.: Sambaru / Huli Tovve (Tamarind - Lentil Stew ) Basic Recipe : Potato Sambaru Heat a pan. Add four pinches of coriander seeds, a dry red chili, a pinch each of fenugreek & cumin. Stir and roast for a minute. Blend to a paste with 2 pinches of salt and half a handful of coconut. Mix half a spoon of tamarind paste in a cup of water. Mix in half a handful of boiled and mashed tuvar dal, a pinch each of turmeric powder, jaggery and half a handful of chopped and boiled potato (use any boiled / stir fried vegetable). Bring to a boil, mix in the blended spice paste and simmer for 5 minutes.


Jibran Ahmed Khan said...

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Chicken Biryani | Kashmiri Biryani Recipe

Swarna said...

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