10 curries using three or less stuff

This cookbook lists 10 simple curries, mostly South Indian, using three or less ingredients. It is greatly simplified so that a first time cook can easily cook them. For detailed recipes, check out the links below.

1.: Yogurt The best loved ‘ recipe’ is the yogurt. Yogurt mixed with cooked rice is consumed at the end of a meal across south India.

2. Plain boiled tuvar dal is eaten mixed with cooked rice and ghee at the start of a meal.

3. Mezhku Peratti is plain boiled vegetables served with a Coconut oil dressing.

4. Thayir Pachadi (Raw Yogurt curry) is just chopped salad vegetables mixed with yogurt.

5. Kandi Podi (Lentil - chili powder) is just roasted tuvar dal blended to a powder with red chili and salt. A variety of pulses like urad dal / chana dal can be used in place of or in addition to tuvar dal to create a range of Podis.

6. Kobbari Pachadi (Coconut – chili blended curry) Coconut blended with chili and salt is a much loved blended curry. Variants call for the addition of a bit of tamarind, onions, garlic clove , roasted peanuts or cooked gram (pottu kadalai / Bhuna chana) which are blended along with coconut.

7. Mamdikkaya Pappu (Mango- Lentil curry) is mango and lentils simmered together. Boiling chopped vegetables along with dal into a thick curry is a specialty of Andhra cuisine. Instead of mango, dosakkaki ( round cucumber, a specialty of Andhra), spinach or even young tamarind leaves are used.

8. Vankaya Pachhi Pulusu is grilled and mashed eggplant mixed in with raw tamarind paste and spices.

9. Hmarcha Rawt (Chili Chutney ) cooked in Mizoram is dry roasted green/ red chilies crushed with salt and ginger.

10. Chena Arachu Kalakki (Yam and Yogurt blended curry). Boiled vegetables , especially yam , blended together with coconut, yogurt and chili is the Arachu Kalakki ( Blended and mixed). This is a typical Kerala Brahmin curry. Variants call for pickled mango / gooseberry in place of boiled yam.

And this goes to Nupur’s Less is More.