Samstag, 15. Mai 2010

South Indian breakfast dish and curry

I've been away for two weeks; cooking little in my mother's kitchen, but I did make a curry one night, and I‘ll also include today's breakfast.


This is one of my favourite curries. It goes well with plain white (basmati) rice, rice noodles or idli.

2 bananas or plantains (depending on how sweet you like it, choose underripe or green bananas if using)
or 1 sweet potatoes
veg of your choice: carrot, green beans, peas and cauliflower or broccoli are classic and go well
1/2 tsp turmeric
200 ml water
200 ml plain yoghurt
1 tsp ground coriander
1/2 tsp ground cumin
1-2 chopped green chilli
chilli powder to taste
2-4 tbsp desiccated coconut
2 tbsp oil or ghee
1 tsp minced ginger
1 tsp black mustard seeds
a few curry leaves

boil the veg in the water with salt and turmeric. I usually pre-cook those that take longer and add the bananas and more delicate veg later. While they are cooking, combine the yoghurt with the coriander, cumin, chilli and chilli powder and coconut. When the veg are tender, take off the heat, add the yoghurt mix (it shouldn't boil!) and fry the ginger, mustard seeds and curry leaves in the oil or ghee. Add to the veg, stir in and serve.

The following is a classic South Indian breakfast dish which is also nice as a light lunch or afternoon tea. You can add vegetables like pre-cooked potato cubes or frozen peas if you like. There is lots of variation possible, including different nuts and different basis like semolina, pounded rice or vermicelli noodles. Here is what we ate this morning, with chutney powder, yoghurt, a banana and chai:


2 tbsp ghee or oil
1 tsp minced ginger
1 small minced onion (optional)
a handful of cashews (bits or whole)
1 tsp mustard seeds
some curry leaves
150g coarse semolina
1-2 tbsp brown or palm sugar (optional)
1/2 tsp turmeric
some freshly ground black pepper
2 tbsp lemon juice
2 cups boiling water

Heat the ghee. Throw in the mustard seeds and soon after the ginger, onion and cashews. When the cashews start to brown, add the curry leaves. Then add the semolina and fry briefly while adding the salt, sugar, turmeric and pepper. Add the water and lemon juice. Cooks and thickens in a few minutes. Enjoy!

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