10 Chickpea based Indian Curries

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 )

Pan Indian Curries Cheatsheet

Pan Indian Curries Cheatsheet
This table lists variations of Pan Indian curries from 000 to 999. The three digits denote the flavouring, additives and base. Master Recipe :: Prepare a flavouring from column 1. Mix in additives from column 2. Stir and cook for a minute. Add a base from column 3. Add salt & chili powder to taste. Cook on low heat till all are cooked. Garnish with coriander leaves.
Flavouring	Additives	Base 1 cup = 200 ml
0.: Cumin Heat a spoon of ghee. Add a pinch of cumin and a torn dry red chili.	0.: Veggies Take a handful of stir fried / boiled/ fried vegetables.	0.: None (Sukhi Sabji / Poriyal / Kura / Paalya / Kari). No base is needed. Just prepare a flavouring and mix in additives. (Dry curry).
1.: Mustard Heat half a spoon of oil. Add a pinch of cumin 2 pinches of mustard and a torn, dry red chili.	1.: Sprouts Take a handful of sprouts.	1.: Raw Yogurt (Raita / Thayir Pachadi / Perugu Pachadi / Mosaru Baji) Take a cup of well mixed yogurt. This base is not cooked. Just mix in flavouring, additives and serve. ( Meats are usually not mixed in)
2.: Fennel Heat half a spoon of oil. Add a pinch of cumin, two pinches of fennel and a chopped green chili.	2.: Pulses Take a handful of fresh pulses / boiled dry pulses.	2.: Spinach (Saag / Keerai Masiyal) Take two handfuls of chopped spinach. Add a chopped onion, a slit green chili and two pinches of salt. Add half a cup of water and pressure cook for two whistles. Let cool and blend to a smooth paste.
3.: Fenugreek Heat a spoon of oil. Add a pinch each of cumin and fenugreek.	3.: Dried Veggies Heat a spoon of oil and fry a spoon of sun dried veggies.	3.: Milk (Korma / Kuruma) Take half a handful of cashew. Blend to a paste with a cup of milk. Mix in two pinches of garam masala. (Avoid harsh flavourings for this mild curry).
4.: Ginger Heat a spoon of oil. Add a pinch of cumin and two pinches of chopped ginger.	4.: Fruits Take a handful of chopped fruits like mango / pineapple / apple.	4.: Tomato Puree Take half a cup of tomato paste. Mix in half a cup of water.
5.: Garlic Heat a spoon of oil. Add a pinch of cumin, mustard, two chopped garlic cloves and a slit green chili.	5.: Egg Take a chopped hardboiled egg.	5.: Lentils ( Dal / Paruppu / Parippu/ Pappu / Thove) Take half a cup of tuvar dal / mung dal. Add to a pressure cooker with a cup of water and half a spoon of oil. Pressure cook for two whistles. Let cool and mash coarsely.
6.: Spice paste Mix two pinches each of coriander, cumin and a pinch of turmeric powders with a spoon of ginger garlic paste. Heat half a spoon of oil. Add paste. Stir and fry for a few seconds.	6.: Sea food Take a handful of cleaned fish / prawns / crab flesh.	6.: Cooked Yogurt (Kadhi / More Kulambu /Majjigae pulusu / Majjigae Huli ) Blend half handful of grated coconut with a pinch each of cumin, a spoon of gram flour and 2 pinches. Mix well with a cup of yogurt.
7.: Roast & Ground Heat a pan. Add a dry red chili, two pinches each of coriander seeds, cumin, and a pinch of peppercorns. Dry roast & grind together.	7.: Meat Take a handful of cooked chicken / mutton /minced meat.	7.: Onion – Tomato ( Masala) Heat a spoon of oil. Add a handful of chopped onion. Stir and cook till it browns. Add a handful of chopped tomato Stir and cook for five minutes and blend to a paste.
8.: Fried & Ground Heat half a spoon of oil. Add a dried red chili, a pinch each of coriander seeds, fennel, black pepper and cumin. Fry & grind together.	8.: Cooked Stuff Take half a handful of fried dried lentil paste (vadam), roast and crushed papad / cooked lentil balls / pakodi ( batter fried vegetables).	8.: Stock (Shorba / Rasam / Chaaru) Take half a cup of lentils ( Tuvar dal / Mung dal) / a cup of chopped vegetables / chopped meat. Add to a pressure cooker with two cups of water. Cook for three whistles, filter out the solids and take a cup of liquid..
9.: Fusion Use your favourite flavouring or use any combination of the above.	9.: Fusion Use your favourite additive or use any combo of the above.	9.: Fusion Use your favourite base or use any combo of the above.
Sample Recipes :: Dry curry 000:: Raita 200:: Chicken Masala 277 :: Saag 782:: Kadi Pakodi 207 :: Egg Korma 553 ::