Month: May 2003

In Kerala, idlis are often served with this powder, which is mixed with coconut oil and used for dredging the idli to give it a tangy flavor. At Indian groceries, it’s called “Chutney Powder.”

Ingredients
Chana dal – 1 Cup
Urad dal – 3/4 Cup
Red Chilies – 20
Asafoetida – 1/4 tsp
Salt – to taste
Dried curry leaves – few
Garlic – 3 cloves

Method
Heat a heavy bottomed pan and toast the garlic till it turns golden brown. Add curry leaves and remove from the stove. Cool well. Toast all the other ingredients over low heat till they give off aroma. Grind everything to a coarse powder with salt.

Serve a teaspoon sized portion with idli, make a little cavity in the top as you would for mashed potato, and mix in enough coconut or sesame oil to soak through but not run off. Dredge idli in the mix and enjoy.

Ingredients

Two pounds of cubed leg of lamb, trimmed of fat
Six teaspoons ground coriander, lightly toasted
Half teaspoon ground cumin
Half teaspoon ground red pepper (cayenne)
Half teaspoon ground black pepper
Quarter teaspoon ground turmeric
Pinch of ground cinnamon
Pinch of ground cloves
Half teaspoon fennel seeds, coarsely ground with a mortar and pestle
One and half tablespoons white vinegar
Salt to taste
Two medium boiling potatoes, peeled and cut into small cubes
Half cup thinly sliced onion
Five tablespoons vegetable oil
Two teaspoons minced garlic
Two teaspoons minced ginger
Half cup water
Half teaspoons mustard seeds
10 curry or two bay leaves
Quarter cup minced onion

Method

Marinate the lamb in the mixture of ground spices, fennel seeds, and vinegar for at least one hour.

In a saucepan of salted water, parboil cubed potatoes for 12 minutes, set aside.

In a large frying pan over medium- high heat, fry half cup sliced onion in oil until the edges are nicely browned. Add garlic and ginger and stir for two minutes, or until the onion turns medium brown.

Add marinated lamb and stir until the meat is no longer pink. Add salt and half cup water to keep the meat simmering. Cook, uncovered, over low heat for about 30 to 40 minutes, or until the meat is tender and sauce is reduced to a very small amount.

Meanwhile, in a nonstick frying pan, over medium high-heat, fry the potatoes in 2 tablespoons oil until light brown, crusty and cooked through, for about 20 minutes. Add potatoes to lamb. Raise heat to medium-high and stir to coat thoroughly with sauce. Turn heat down to low.

In a small covered frying pan, heat mustard seeds and curry leaves in one tablespoon of oil over medium heat until the mustard seeds begin to pop. Add a quarter cup of minced onion and fry until they turn light brown. Pour contents of frying pan over lamb and potatoes, stir well, and remove from heat. Taste for salt.

The whole effort takes about 80 minutes, apart from the marinating time. Serves six.

Source: Source: Curried Favors, Maya Kaimal

Ingredients

Five tablespoons vegetable oil (note: coconut preferred)
1 pound fresh okra, trimmed and cut into thin slices
2 green chilies, split lengthwise
Salt to taste
1 cup grated, unsweetened coconut
Half teaspoon mustard seeds, coarsely ground with a mortar and pestle
Half teaspoon cumin seeds, coarsely ground with a mortar and pestle
15 curry leaves
Water
One cup plain low-fat yogurt
Half-teaspoon mustard seeds
Two dried red peppers
One teaspoon fresh lemon juice

Method

In a wok or large frying pan heat three (note: or four) tablespoons oil over medium heat. Add sliced okra and one green chile and stir-fry until the okra softens and browns around the edges. Stir in salt. Remove to a bowl and set aside.

In a food processor or blender combine coconut, coarsely ground mustard, cumin seeds, one green chile and five curry leaves with just enough water to make a fine paste. (note: if using desiccated coconut, re-constitute it in water or coconut milk for thirty minutes before blending.)

Wipe clean the wok, and combine in it coconut paste, yogurt, half-cup water and little salt. Bring mixture to a simmer — do not allow it to boil — and remove from heat immediately (or else yogurt will separate).

In a small covered frying pan over medium heat, heat mustard seeds, dried red peppers, and 10 curry leaves until the seeds begin to pop. Stir contents of pan into coconut-yogurt mixture.

Stir in fried okra, adding more water if necessary to form a thick but pourable mixture. Stir in lemon juice; taste for salt. Serve at room temperature.

It takes 40 minutes to prepare and serves six to eight people.

Note: Similar method can be used with eggplant or bitter melon instead of okra.

Source: Curried Favors, Maya Kaimal

(also spelled okra kichidi, okra kichedi)