South Indian Curry Families - A Primer

One Page Cookbooks South Indian Curry Families – A Primer
This cookbook details curry families common to the four south Indian states – Andhra, Tamilnadu, Kerala & Karnataka. All recipes copyrighted. No reproduction / commercial use without permission. Siramki@Gmail.com
1.: Raw Yogurt Curry (Thayir Pachadi /Perugu Pachadi). Basic Recipe : Carrot Thayir pachadi : Take a handful of grated carrot. Add two pinches of salt. Mix in a cup of yogurt. See Thayir Pachadi / Tambli.	South Indian cuisine building blocks : Rice, Millets, Vegetables, Spinach, lentils, Coconut, Tamarind & Yogurt. Key Starches: Rice , Red Millet (Ragi) & Pearl millet (Bajra). Typical Urban breakfast:: Steamed rice cakes ( Idli), thin and crispy crepes ( Dosa), rice pancakes (Uttappam), Poori (deep fried unleavened, wheat flatbread) / Pongal ( Rice & lentil porridge) / Upma (Cereal grits porridge) are common. All these are served with a variety of chutneys. Typical Rural breakfast : Rice soaked in water overnight or a porridge made from millet flour is mixed with a pinch of salt and some buttermilk & drunk accompanied by a thokku / pickle. Lunch : Rice is served with a one or two curries. Rice is also eaten mixed with a Spiced lentil powder ( Podi) accompanied by fried vatral / vadam/ vadagam at the beginning of a meal and with yogurt at the end. Key Flavourings: Mustard, asafetida, red chilies, curry leaves, turmeric, coriander seeds, cumin. Universal South Indian Flavouring : Heat a spoon of oil. Add a pinch of mustard seeds, a red chili and a few curry leaves. Mix in with any curry and serve. Curry Bases : Tamarind, yogurt, tuvar dal & coconut. Preferred fats : Sesame oil, Peanut oil, Ghee, Protein Source: Lentils (Masoor dal, Mung dal, Channa Dal, Tuvar dal), Fish and seafood), Chicken, Mutton & eggs. Beef is common in Kerala due to the Syrian Christian / Arab influence & Pork was popularized by the Portuguese along the west coast. Common Vegetables: Eggplant, String beans, broad beans, French beans, Cauliflower, Radish, Potato, Squash, Ridge gourd, Drumstick, Spinach, raw banana, yam, colocasia Pumpkin, Squash, Bitter gourd. Snacks: Bajji, Bonda, Pakoda Souring agents : Tamarind, Kokkum, Green mangoes, yogurt, tomatoes . Desserts : Sweets from cooked down milk (Payasam), Sweets from milk solids (Thrittipal/ Palgova), Sugar syrup based sweets ( Mysore pak, Halwa, Laddoo) are common. Shopping List: – 500 gms.(Coconut, yogurt, , Tuvar dal, oil) 200 gms ( Carrot, potato, okra, mushroom, cabbage). 50 gms (Mustard, tamarind paste coriander seeds, turmeric powder, pepper, Red chili, Green chili, Curry leaves, asafetida, cumin ) www.ramkicooks.blogspot.com
2.: Dry Vegetable Curry (Poriyal / Kura / Paalya) Basic Recipe : Potato Paalya : Heat a spoon of oil. Add a pinch of mustard, a dry red chili and a pinch of asafetida. Add a handful of chopped and boiled potato. Mix in two pinches of salt, a pinch of chili and turmeric powder. Stir and cook for a minute. See Poriyals.
3.: Cooked Yogurt Curry (More Kulambu / Mosaru Baaji/ Pulissery) Basic Recipe : Okra More Kulambu Heat a spoon of oil. Add a pinch of mustard, a dry red chili and a pinch of asafetida. Add a handful of thin okra slices. . Stir and cook for a minute. Mix in two pinches of salt, chili powder and turmeric powder. Add a cup ( 200 ml) of well mixed yogurt. Stir and cook on gentle flame for 5 minutes. See More Kulambu .
4.: Tamarind curry (Kulambu / Pulusu / Pulingari) (Vegetables / meat/ sea food simmered in flavoured tamarind water) Basic Recipe : Mushroom Puli Kulambu Heat a spoon of oil. Add a pinch of mustard, a dry red chili and a pinch of asafetida. Add a handful of chopped mushroom.. Stir and cook for a minute. Dissolve a spoon of tamarind paste in a cup of water. Mix in two pinches of salt, coriander powder, chili powder, a each pinch of turmeric powder and sugar. Cook on gentle heat for 10 minutes. See Kulambu, Pulusu for variations.
5.: Lentil Curry . (Paruppu/ Pappu / Thove/ Parippu) Basic Recipe : Paruppu To a cup of lentils ( tuvar dal / mung dal) add two cups of water, a pinch of turmeric, a spoon of ghee and two pinches of salt. Add to a pressure cooker and pressure cook for three whistles. See Paruppu Masiyal, Pappu
6.: Coconut Curries (Kootu/ Aviyal / Kaalan/ Erissery) Basic Recipe : Aviyal : Take a handful of chopped coconut. Blend to a paste with a green chili, two pinches each of cumin and salt. Mix in a cup of yogurt. Mix in a handful of chopped and boiled mixed vegetables (carrot, potato, pumpkin, beans, squash etc) and a spoon of coconut oil. See 10 Simple Aviyals, 1001 Aviyal for variations.
7.: Tamarind – lentil Curry (Sambar) Basic Recipe : Okra Sambar Heat a spoon of oil. Add a pinch of mustard, a dry red chili and a pinch of asafetida. Add a handful of thick okra slices. Stir and cook for a minute. Dissolve a spoon of tamarind paste in a cup of water. Mix in a handful of boiled tuvar dal, two pinches of salt, coriander powder, chili powder and a pinch of turmeric. Cook on gentle heat for 10 minutes. Click Sambar for variations.
8.:. Tamarind / lentil thin curry (Rasam/ Chaaru / Saaru): Basic Recipe : Pepper Rasam Heat a spoon of oil. Add a pinch of mustard, a dry red chili and a pinch of asafetida. Mix half a spoon of tamarind paste in a cup of water or lentil stock. Mix in a pinch of coriander powder, cumin powder, pepper powder and two pinches of salt. Bring to a simmer. Click Rasam for variations.
9.: Coconut - Lentil Curry (Paruppu Kootu/ Kootu kari) Basic Recipe : Cabbage Kootu Heat a spoon of oil. Add a pinch of mustard, a dry red chili and a pinch of asafetida. Take a handful of chopped coconut. Blend to a paste with a green chili, two pinches each of cumin and salt. Mix in a handful of cooked lentils ( tuvar dal / chana dal / mung dal). Mix in a handful of chopped and boiled cabbage and half a cup of water. Simmer for five minutes. Click 1001 Kootu
10.: Blended Curries (Thogayal / Pachadi / Chutney) Basic Recipe : Coconut Thogayal Take a handful of coconut. Blend to a paste with a bit of tamarind paste, a dry red chili and two pinches of salt. Click Thogayal, Paruppu Thogayal, Coconut Chutney, Masiyal for variations. Download Posters : Tamil cuisine 1, Tamil Cuisine 2, Basic Indian curries , Basic South Indian Curies, North Indian Curries poster 1, poster 2 ,North Indian Curry families