curry

Pandi Curry

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Pandi curry two ways

 

Pandi Currypandi curry

Pork in a dark, spicy sauce

  • 1 1/2 kg pork, with fat and skin (some bone in if possible) cut into 1″- 2″ pieces. For a succesful pandi curry, you must ideally include a  good portion of fat. Try a mix of pork belly and shoulder cuts
  • 1/2 –1 tbsp chilli powder, or to taste (reduce chilli powder and increase pepper in the roasted spice mix for a more warming version)
  • 1 tbsp turmeric (less if the turmeric is strong)
  • 2 tbsp freshly grated ginger, ground to a paste
  • 10 -12 cloves of garlic, ground to a paste
  • A pinch of salt

Separately roast the following:

  • 2 tbsp coriander seed
  • 1 tbsp mustard seed
  • 1 tbsp cumin
  • 1 tsp peppercorns

 

On medium-low heat, roast each of the spices in a heavy pan, taking care not to scorch them. The coriander and cumin should be an even, dark brown. This is key to developing the deep colour and flavour of pandi curry. Roast the mustard until it sputters, and very lightly roast the peppercorns. Cool, then finely powder all the spices together.

 

Marinate the pork in the ingredients in the first group for at least half an hour. You can add the roasted spice powder to the marinade, or braise the meat in it briefly, before the hot water goes in.

  • • 2 – 3 medium onions, finely sliced, or chopped
  • • 2 – 3 green chillis slit
  • • 2 tbsp oil, or use a nice bit of fat, separated from the pork
  • • 1 tsp kachampuli*. (Always use less than you think you’ll need, and add more if required)
  • • Salt to taste

 

In a deep pan, kadhai, or wok, heat the oil (or fat) and fry the green chillis and onions until soft and translucent. Add the marinated pork, and stir well to mix. Add some salt and fry for 8 – 10 minutes, till the masala no longer smells raw, and the pork is dry. If you haven’t added the roasted spice powder, add it now, and stir to mix.

 

Add 2 – 3 cups of hot water, or enough to half cover the meat. Use your judgement, since some meat can release a fair amount of liquid when cooked. Bring to a low boil, stir thoroughly to mix, then cover and cook on low heat, stirring occasionally, until tender. Check for salt before the meat is completely cooked.

 

Add the kachampuli and simmer for a couple of minutes.

The second version is similar, but with more varied spices, and a slightly different sequence of cooking. It makes a kind of dry braised dish. This is definitely one for those who like it spicy!

 

Pandi Curry 2.0

  • 1 1/2 kg pork, with fat and skin (some bone in if possible) cut into 1″- 2″ pieces

 

  • 1/2 –1 tbsp chilli powder, or to taste (reduce chilli powder and increase pepper for a more warming version)

 

  • 1 tbsp turmeric (less if the turmeric is strong)
  • Grind together:
  • 2 tbsp freshly grated ginger

 

  • 10 – 12 cloves of garlic

 

  • 3 – 4 green chillis, or to taste

 

  • 1 cup  “sambar onions”, or finely sliced shallots
  • Rub the turmeric and red chilli powder into the pork, then mix in the ground ginger garlic mixture, and a pinch of salt. Set aside for 1/2 hour.
  • •Separately roast the following:
  • 2 tbsp coriander seed

 

  • 1 tbsp mustard seed

 

  • 1 tbsp cumin

 

  • 1 tsp peppercorns

 

  • 1/4 tsp fenugreek seed

 

  • 2 – 3 cloves

 

  • 1″ stick cassia

Prepare as in the previous recipe, with the coriander and cumin roasted dark, and the remaining spices more lightly.

 

Grind together to a fine powder.

 

Place the marinated pork in a deep pan, kadhai, or wok, add one cup of hot water, cover and cook until tender. Add small amounts of water if it looks like it’s drying out before its cooked. Add salt to taste before the meat is fully cooked.

 

Add 1 tsp kachampuli, and cook on low heat for a few minutes, then add 2 generous tbsp of the roasted spice masala and cook till dry.

 

Serve as usual, with kadambuttus, and wedges of fresh, fragrant limes.

Kuru curry

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Kuru curry27_kurucurry

A  garlicky, hot and sour bean stew.

  • 2 cups fresh beans or 1 cup dried beans, soaked overnight and drained
  • 1 cup green/French beans, cut into 1” lengths
  • 2 cloves garlic
  • 1 1/2 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder, or to taste
  • Salt to taste

Put the soaked or fresh beans in a deep pan along with the garlic, cover with 1’’ of water and bring to a boil. Skim off any froth that rises. When 3/4 cooked, drop in the green beans and cook until they are just tender. Stir in the remaining spices and salt. Cover and set aside.

Tempering

  • 2 tbsp oil
  • 1/2 tsp mustard seeds
  • 2 – 3 green chillis, slit
  • 1 small sprig of curry leaves
  • I medium onion, finely sliced
  • 5 – 6 cloves of garlic, lightly crushed

Heat the oil and sputter the mustard seed, followed by the curry leaves and garlic. When the garlic has begun to brown, add the green chillis and onions. Sauté until the onions are soft and beginning to brown. Add to the cooked beans and bring to a gentle simmer.cook for 4 – 5 minutes.

Grind together

  • 1 cup grated coconut
  • 1/2 tsp cumin
  • 1 tsp thick tamarind extract

Add the ground coconut paste to the simmering beans and cook for 5 minutes. Remove and eat with steamed or ghee rice.

Kaad Maange Curry

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17_kaadmaangecurry

 Kaad Maangé Curry

  • 1/2 kg wild mangoes
  •             ◦          (If wild mangoes are not available, try this curry with any mango you like. If the mango is very sweet , add a little tamarind extract to provide the sour element)

Prepare the mangoes by washing them free of any resin and slicing off a small section where the stem is attached. Make two cuts on either side of the kernel to make three pieces of each mango. If the mango has an unusually large seed that doesn’t allow for slicing, peel the mango and reserve the skins. Add some water to the collected skins and squeeze out as much juice as you can. Strain and use the liquid in the curry.

  • 2 medium onions, finely sliced
  • 3-4 green chillies, slit
  • 3-4 cloves garlic,lightly crushed
  • 1/2 tsp turmeric
  • 1/2 tsp red chilli powder, or to taste
  • 1 tsp mustard seeds
  • One sprig curry leaves
  • Salt to taste
  • 3-4 tbsp jaggery, or to taste (add more or less, depending on how sour the mangoes are)
  • 3-4 tbsp oil

Grind together

  • 1 tbsp dark roasted coriander seed
  • 1 tsp dark roasted cumin
  • 1 tsp mustard, roasted until it sputters
  • A few peppercorns, lightly roasted

Heat the oil in a deep pan, kadhai or wok and sputter the mustard. Put in the garlic and when it begins to brown, add the curry leaves and green chillies. Saute’ briefly, then add the onions and fry till they soften and just start to brown.

Add the mangoes, turmeric, chilli powder and the ground roasted spices and stir to mix. Add 2 cups of hot water (or enough to cover the mangoes) and bring to a boil. Simmer for 5 minutes, then add salt and cook on medium heat for 10-15 minutes, or until the sauce has thickened and the mangoes are tender.

Add the jaggery and simmer for a few more minutes. Check the sweet/sour balance.

Best eaten with steamed rice.

Follow the same recipe for pineapple curry.

Chonde Kaymbu Curry

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Chonde kaymbu curry11_chondekaymbucurry

Red stem taro in a sweet and sour sauce

  • 1/2 kg red kaymbu stems, peeled and sliced into 2” lengths or 1/2 kg rhubarb stems
  • 1 1/2 tsp ground coriander
  • 1 tsp chilli powder
  • ½ tsp turmeric
  • 2 medium onions, finely sliced
  • 3-4 dry red chillis, broken and deseeded
  • 5-6 cloves of garlic, crushed
  • ½ cup grated coconut, ground to a fine paste (optional)
  • I tbsp thick tamarind extract**
  • 3 tbsp jaggery
  • Salt to taste
  • 2-3 tbsp oil

Tempering (optional)

  • ½ tsp mustard seeds
  • 7-8 curry leaves
  •  1 tbsp oil

Heat the oil in a shallow pan and add the mustard and curry leaves if using, followed by the red chillis and garlic. Sauté for two minutes, then add the sliced onions and cook on medium heat until the onions are softened and just beginning to brown. Add the chopped kembu, two cups of hot water and cook on medium-high for two minutes.

Reduce the heat, then add the ground coriander,chilli powder, turmeric and salt. Cook on low heat for five minutes or until the kaymbu is tender. Add the ground coconut and jaggery.Simmer for about two minutes, then put in the tamarind extract and cook for a couple more minutes. Remove from heat and serve immediately.

Do not reheat.

A note if you are using Rhubarb. It cooks and breaks down much faster than kaymbu stems, so adjust your cooking time accordingly. Also, reduce the quantity of water to 1 1/2 cups.

* Versions of this can found in other cuisines  like alu wadi in Maharashtra or patra in Gujarat.

** In recipes that don’t use tamarind, the dish is finished with a squeeze of lime or chorangé (a kind of citron) juice. Do not reheat the dish.