karadekoolaid
Legendary Member
This recipe is adapted from the book "660 Curries", by Raghavan Iyer.
Ingredients:
3 medium potatoes, cut into chunks
1 tbsp vegetable oil
1 tsp black mustard seeds
1 tbsp urid dal
2 medium carrots, cut into strips
1 1/2 tsps salt
1/2 tsp turmeric
2 tsps coriander seeds
1/2 tsp fenugreek seeds
2 dried chiles (in this case, chile de arbol), chopped
75 gms freshly grated coconut
Method:
Ingredients:
3 medium potatoes, cut into chunks
1 tbsp vegetable oil
1 tsp black mustard seeds
1 tbsp urid dal
2 medium carrots, cut into strips
1 1/2 tsps salt
1/2 tsp turmeric
2 tsps coriander seeds
1/2 tsp fenugreek seeds
2 dried chiles (in this case, chile de arbol), chopped
75 gms freshly grated coconut
Method:
- In a large saucepan, add half the oil. Once it is hot, add the mustard seeds. Once they begin to pop (about 30 seconds) add the urid dal, and stir until they begin to brown.
- Now add the potatoes, carrots, salt, turmeric and about 1/2 cup of water. Mix together, bring to a boil then lower to a simmer and put a lid on the pan. Cook for about 15 minutes, stirring occasionally, until tender.
- Drizzle a little oil in a small frying pan, add the coriander,fenugreek seeds and dried chiles. Stir fry until the spices change colour.
- Put the spices, the coconut and a little water into a blender and whizz until smooth-ish.
- Transfer the coconut mixture to the potatoes and carrots, swishing the blender out with a little more water. Mix well together and taste for salt.
- Simmer the veg, uncovered, until the liquid reduces and thickens - about 5 minutes.
- Serve with Basmati rice