Regional Curries of South India

 

Regional Curries of South India 



1. Tamil Nadu -Kuzhambu (Tamarind Curry)



Ingredients:

  • Tamarind (lemon-sized)
  • Onion / shallots
  • Garlic
  • Drumstick / brinjal / ladies figure.
  • Sambar powder
  • Turmeric powder
  • Mustard seeds
  • Curry leaves
  • Gingelly oil
  • Salt

Preparation:

  1. Soak tamarind and squeeze juice.
  2. Add mustard seeds and curry leaves and heat oil.
  3. Add vegetables, garlic and onion; sauté.
  4. Other ingredients include adding turmeric, sambar powder, the tamarind water, and salt.
  5. Simmer till vegetables have cooked and curry thickens.
  6. Serve with hot rice.


2. Kerala – Vegetable Ishtu



Ingredients:

  • Salad mixed (potato, carrot, beans)
  • Coconut milk (thin & thick)
  • Green chillies
  • Ginger
  • Curry leaves
  • Coconut oil
  • Salt

Preparation:

  1. Prepare vegetables using green chilli, ginger, salt and water.
  2. Add in some thin coconut milk and boil.
  3. Serve with fat coconut milk and curry leaves.
  4. Heat coconut oil, pour on top.
  5. Accompanied with appam or idiyappam.


3. Andhra Pradesh - Gongura Pachadi (Sorrel Leaf Curry)



Ingredients:

  • Gongura leaves
  • Dry red chillies
  • Garlic
  • Tamarind (small piece)
  • Mustard seeds
  • Oil
  • Salt

Preparation:

  1. Rinse and dry sautee gongura leaves.
  2. Blend red chillies, garlic, salt and tamarind.
  3. Heat oil, add mustard seeds.
  4. Stir the temper with paste.
  5. Serve with rice and ghee.


4. Karnataka - Bisi Bele Bath Curry Style



Ingredients:

  • Toor dal
  • Rice
  • Mixed vegetables
  • Bisi bele bath powder
  • Tamarind
  • Ghee
  • Mustard seeds
  • Curry leaves

Preparation:

  1. Cook rice and dal together.
  2. Cook the vegetables using tamarind water.
  3. Add cooked rice-dal, spice powder and salt.
  4. Simmer till thick.
  5. Lightly fry ghee, mustard and curry leaves.


5. Telangana – Bagara Baingan



Ingredients:

  • Small brinjals
  • Peanuts
  • Sesame seeds
  • Coconut
  • Onion
  • Tamarind pulp
  • Spices
  • Oil
  • Salt

Preparation:

  1. Dry roast peanuts, sesame seeds, coconut; grind.
  2. Fry brinjals and keep aside.
  3. Fry spices and onion paste.
  4. Add tamarind water, brinjals and ground paste.
  5. Cook till gravy thickens.


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