Indian Cuisine - A Primer

Karnataka Curry Families - A Primer

One Page Cookbooks Karnataka Curry Families – A Primer All recipes copyrighted. No reproduction / commercial use without permission. Siramki@Gmail.com
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.

Andhra Curry Families - A Primer

One Page Cookbooks Andhra Curry Families – A Primer All recipes copyrighted. No reproduction / commercial use without permission. Siramki@Gmail.com
1.: Perugu Pachadi (Raw Yogurt curry) Basic Recipe : Aratikaya Perugu Pachadi Take half a handful of chopped and boiled raw banana. Mash to a coarse paste with a chopped green chili, half a handful of grated coconut, two pinches of salt and a finely chopped garlic clove. Mix in a cup of yougurt. Consistency : Thickish ) Can use in any boiled vegetable (onions, cucumber, radish,..) or fresh salad vegetable (Tomato, onion, cucumber, carrot etc)	Andhra curries - Building blocks : Tamarind, Tuvar dal, Coconut & Yogurt Key Starches: Rice & Millets ( Bajra, Ragi, Jowar) Typical breakfast:: Idli, Vada, Poori, Dosa, Pesarattu, Upma served with sambar / chutney Lunch : Rice with a variety of curries listed to the left. 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, Ghee, Protein Source: Lentils (Tuvar dal, Mung dal, Channa Dal, ), Fish and seafood), Chicken, Mutton & Eggs. Beef & Pork are uncommon. Common Vegetables: Eggplant, , French beans, Cauliflower, Radish, Potato, Squash, Spinach, raw banana, yam, onion, tomato. , Gourds ( snake, bottle, bitter, ash, ridge ), Dosakka etc. Souring agents :, Tamarind, Yogurt, Tomatoes, Gongura ( sour spinach) .Desserts : Sweets from cooked down milk (Payasam) , Sweets from milk solids , Sugar syrup based sweets (Jalebi, Laddoo ), Mysorepak Shopping List: 500 ml : yogurt 250 gms : carrot, Raw banana, Sweet potato, Srum stick, Bottle gourd, Coconut, Tuvar dal. Broad beans, Eggplant 100 gms : Salt, Garlic, Ginger, Tamarind paste 50 gms : Mustard, Asafetida, Dry red chilies, Cumin seeds, Coriander powder, Chili powder, , Jaggery, Pepper, Peanuts Spinach, Mint, Cilantro – 1 bunch.
2.: Podi (Powdered spicy lentils) Basic Recipe : Kandi Podi Heat a pan. Add half a handful tuvar dal. Roast on low fire till it reddens. Let cool. Blend to a powder with a red chili and two pinches of salt. Eat mixed with hot cooked rice, drizzled with ghee.
3.: Pachadi (Blended sour curry) Basic Recipe : Kobbari Velluli Pachadi Take half a handful of grated coconut. Blend to a paste with a green chili, a couple of pinches of salt, a garlic clove and 2 spoons of water.
4.: Kura (Dry curry) Basic Recipe : Chikkudu Kaya Kura Heat a spoon of peanut oil. Add two pinches of mustard, a pinch of cumin, a chopped garlic clove and two curry leaves. Add a handful of chopped, tender broad beans. Blend half a handful of peanuts with a bit of tamarind, a pinch of jaggery, a dry red chili and two pinches of salt to a paste. Mix in half a cup of water. Add to peanut paste to pan. Cover and cook on medium heat for 10 minutes till beans are cooked. Can use a variety of stir fried / boiled vegetables ( Potato, okra, eggplant, beans etc) ( Microwaving vegetables for 2-3 minutes before cooking really shortens cooking time)
5.: Pulusu (Sour Stew) Basic Recipe : Mukkula Pulusu Heat a spoon of oil. Add half a handful of chopped mixed vegetables (sweet potato, drumstick & bottlegourd). Sprinkle half a handful of water. Add a pinch of salt. Stir and cook for five minutes. Take a spoon of tamarind paste. Mix in a cup of water. Add two pinches each of salt and chili powder. Cook on gentle heat for ten minutes. Add garnish and serve.
6.: Pappu (Vegetable - Lentil curry) Basic Recipe : Thotakoora Pappu: Take a handful of tuvar dal and two handfuls of chopped spinach. Add a cup (200 ml) of water. Mix in two pinches each of turmeric powder and salt. Add a chopped green chili. Add to a pressure cooker and cook for two whistles. Let cool and mash. Add garnish and serve.
7.: Pachi Pulusu (Raw Tamarind Curry) Basic Recipe : Take an eggplant, the size of a tomato. Smear all over with oil. Roast over a gentle flame till skin blackens and eggplant is cooked. Peel off skin and mash well. Take a spoon of tamarind paste. Mix in a cup of water. Add two pinches of salt. Mix in the mashed eggplant. Add half a handful of chopped onions and a chopped green chili. Add garnish (see sidebar) and serve.
8.:. Pappu Chaaru (Thin lentil curry) Basic Recipe : Pudina Pappu Chaaru Heat half a spoon of peanut oil. Add a pinch each of cumin, mustard seeds, asafetida and curry leaves. Add a chopped shallot, half a handful of chopped tomato and four pinches of chopped mint leaves. Stir and cook for 2 minutes. Dissolve half a handful of boiled tuvar dal in a cup of water. Mix in two pinches of chili powder, salt, a pinch of jaggery and turmeric powder. Add to pan, bring to a boil and simmer for 5 minutes.( Can mix in stir fried garlic, tomato ) A variety of stock (vegetable stock, meat stock) can also be used.
9.: Majjiga Pulusu (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.: Pappu Pulusu (Tamarind - Lentil Stew ) Basic Recipe : Aratikaya Pappu Pulusu Mix half a spoon of tamarind paste in a cup of water. Add two pinches each of salt, chili powder, coriander powder, a pinch each of asafetida, turmeric and jaggery. Mix in a handful of boiled and mashed tuvar dal. Add a handful chopped and boiled raw banana. Cook on gentle heat for ten minutes. Add garnish and serve. (Consistency : Soupy ). ( Can use a variety of boiled vegetables – (Carrot, ash gourd, colocasia etc) or stir fried veggies ( eggplant, okra )

Tamilnadu Curry Families

One Page Cookbooks Tamilnadu Curry Families – A Primer All recipes copyrighted. No reproduction / commercial use without permission. Siramki@Gmail.com
1.: Thayir Pachadi (Raw Yogurt curry) Basic Recipe : Carrot Thayir Pachadi Take half a handful of grated carrot. Mix in two pinches of salt and a cup of yogurt. (Consistency : Thickish) Can mix in any chopped/ grated, salad vegetable (Tomato, onions, cucumber, radish, beetroot,..), Stir fried veggies ( Bell pepper, okra, ridge gourd ) or chopped and boiled vegetables ( Potato, Banana stem etc.,) No Cook Recipe.	Tamil curries - Building blocks : Tamarind, Tuvar dal, Coconut & Yogurt Key Starches: Rice & Millets ( Kambu, Ragi, Saamai) Typical breakfast:: Idli, Vada, Poori, Pongal, Dosa, Upma served with sambar / chutney Lunch : Rice with a variety of curries listed to the left. 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 Making Sambar powder : Take a handful of dry red chilies, dhania, three pinches of cumin, two pinches of fenugreek. Roast and grind together with a pinch of asafetida and turmeric powder. Instant Sambar powder : Mix half a handful each of chili powder, dhania powder, 2pinches each of asafetida and turmeric powders. Curry Bases: Tamarind, yogurt, Spinach, Coconut, lentils Preferred fats : Sesame oil, Ghee, Protein Source: Lentils (Tuvar dal, Mung dal, Channa Dal, ), Fish and seafood), Chicken, Mutton & Eggs. Beef & Pork are uncommon. Common Vegetables: Eggplant, , French beans, Cauliflower, Radish, Potato, Squash, Ridge gourd, Spinach, raw banana, yam, onion, tomato. , Gourds ( snake, bottle, bitter, ash), Souring agents :, Tamarind, Green mangoes, Yogurt, Tomatoes .Desserts : Sweets from cooked down milk (Payasam,), Sweets from milk solids (Thirittipal, Palgova), Sugar syrup based sweets (Jalebi, Laddoo ), Mysorepak Shopping List: 500 ml : yogurt 250 gms : carrot, ,cabbage, ridge gourd, ash gourd, radish, Porikadalai ( roasted chickpeas),coconut, Tuvar dal. 100 gms : Salt, Garlic, Tamarind paste 50 gms : Mustard, Asafetida, Dry red chilies, Asafetida, Cumin seeds, Coriander powder, Chili powder, Vatral, Jaggery, Pepper,
2.: Podi (Powdered spicy lentils) Basic Recipe : Pori Kadalai Podi In a mixie, Take half a handful of roasted, husked and split chickpeas. (Pottu Kadalai). Add two dry red chilies & two pinches of salt. Grind to a powder. (Consistency: Powdery). Can use any roasted lentil ( Tuvar dal, mung dal, chana dal, horse gram, peanuts etc). No Cook Recipe.
3.: Thogayal (Blended sour curry) Basic Recipe : Thenga Thogayal Take a handful of grated coconut. Add a dry red chili, and two pinches of salt. Optionally, add a bit of tamarind or a garlic clove. Blend to a coarse paste.(Consistency : Thick ). Can blend a variety of raw salad vegetables ( carrot, onion radish..), roasted lentils or stir fried vegetables along with coconut. No Cook Recipe.
4.: Poriyal (Dry curry) Basic Recipe : Cabbage Poriyal Heat a spoon of oil. Add two pinches of mustard, urad dal and two red chilies. Add two handfuls of chopped cabbage, two pinches of salt and half a handful of grated coconut. Stir and cook on medium heat for 5 minutes. Can use a variety of stir fried / boiled vegetables / lentils ( Potato, okra, eggplant,beans etc) ( Microwaving vegetables for 2-3 minutes before cooking poriyal really shortens cooking time)
5.: Kulambu (Sour Stew) Basic Recipe : Vatral Kulambu Heat two spoons of oil. Add half a handful of sun dried vegetables. Add a cup of tamarind water. Add two pinches each of rice flour, jaggery. salt, and kulambu powder. Bring to a boil & simmer for five minutes. (Consistency: Soupy ). Can use a variety of stir fried vegetables ( Garlic, okra, bell peppers, shallots, eggplant ..) or boiled veggies ( squash, sweet potato, other tubers , Drumstick )
6.: Masiyal (Boiled & Mashed curry) Basic Recipe : Chenai Masiyal: Take a handful of skinned, chopped and boiled yam. Mix in the juice of half a lemon, two pinches each of salt, chili powder and a pinch of turmeric. Mash coarsely. Can use a variety of boiled vegetables / lentils ( Eggplant, Tuvar dal / Mung dal etc)
7.: Kootu (Coconut – Lentil stew) Basic Recipe : Peerkangai Kootu Take half a handful of coconut, a green chili and a couple of pinches of cumin. Add two spoons of water and blend to a smooth paste. Mix in a cup (200 ml) of water, add half a handful of chopped ridge gourd and simmer for five minutes. (Consistency: Thickish) (Can use a variety of boiled vegetables – carrot, spinach, gourds), and boiled lentils.
8.:. Rasam (Thin curry) Basic Recipe : Milagu Rasam Mix half a spoon of tamarind paste in a cup of water. Mix in three pinches of sambar powder / rasam powder two pinches of salt and three pinches of coarsely crushed black pepper. Bring to a boil and take off the flame. Can mix in stir fried garlic, tomato, stir fried baby eggplant, fried sun dried neem flower etc. A variety of stock (lentil stock, vegetable stock, meat stock) can be used in place of water.
9.: More Kulambu (Buttermilk Stew) Basic Recipe : Pooshini More Kulambu Take half a handful of coconut, two pinches of cumin, a garlic clove and a green chili. Blend to a paste with a two pinches of salt. Mix in a cup (200 ml) of buttermilk. Add a handful of chopped and boiled ash gourd and simmer on low heat for five minutes. (Consistency: Soupy). Can use a variety of boiled vegetables (Carrot, colocasia, beans) or stir fried veggies (Okra / eggplant).
10.: Sambar (Tamarind - Lentil Stew ) Basic Recipe : Mullangi Sambar Mix half a spoon of tamarind paste in a cup of water. Add a handful of boiled tuvar dal. Add two pinches of salt and three pinches of sambar powder. Add a handful of sliced and boiled radish. Bring to a boil and simmer for five minutes. (Consistency : Soupy ). ( Can use a variety of boiled vegetables – Carrot, ash gourd, colocasia or stir fried veggies ( eggplant, okra )