Tuesday, April 29, 2014

tindora curry

tindora: 1 pound
onion: 1 big (chopped)
chillies: 3 (chopped)
velluli kaaram: 1 tbs.
pappula podi: 1 tsp. (optional)
curry leaves: as much as you want
salt: as needed
turmeric powder: 1 tsp.

for tempering:
cumin seeds: 1 tsp.
mustard seeds: 1 tsp.
channa dal: 1tsp.
urad dal: 1 tsp.
oil: 2 tbs.

Cut tindora into small pieces (I use the vidalia vegetable cutter).
Take a pan and once oil heats, add all the ingredients under tempering.
Now, add curry leaves and after few seconds, add onions and chillies.
Let this fry for 2 minutes. After that, add tindora.
Mix it well and let it cook for 15 minutes on low flame and keep the lid on during this time.
Now, remove the lid and  add salt and turmeric powder.
Let it cook for 5 more minutes now.
After that, add velluli kaaram, mix and turn off the stove.
You can add a litlle pappula podi here before turning off the stove if you desire.
Garnish with coriander.

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