After the success of my previous recipe, ‘Rogan Josh’, here’s a veggie delight for my vegetarian viewers. I just have one word to express my emotion for this fabulous curry, ‘YUMM…’
Vegetable Malabar Curry is a South Indian dish which is a perfect ‘comfort food’ with high nutritious value. Once you taste it, you would just fall in love with it! This Curry is extremely simple to prepare. It tastes superb with Neer Dosa (Indian rice crepe), Paratha (Indian Flat bread) and Rice.
Preparation time: 10 mins
Cooking time: 30 minutes
You will need:
Clarified Butter / Ghee – 2 Tablespoons
Mustard Seeds / Sarso – ¼ Teaspoon
Curry Leaves – 1 sprig
Asafoetida / Hing – ½ Teaspoon
Coconut Oil – 1 Tablespoon
Turmeric Powder – ½ Teaspoon
Kashmiri Chili Powder – 1 Tablespoon (Kashmiri chilli powder is mild and gives a nice red color to the food.)
Ginger (Finely Grated) – 1 Tablespoon
Onion (Finely Chopped) – 2 (medium size)
Ripe Tomato (Blend to fine puree) – 2 (medium size)
Carrot (Chopped into small pieces) – ½ Cup
French Beans (Chopped into small pieces) - ½ Cup
Cottage Cheese /Paneer (Small Pieces) – ½ cup (Optional)
Sweet Corn Kernels/pieces - 1 Corn
Coconut milk – 300 ml
Warm Water – 1 cup
Cilantro/Coriander – To garnish
Salt –To taste
Sriram's Malabar Curry Powder - 2 Tablespoons (Its a white colored box. Available in the Indian grocery stores. Here's the link.
Any other brand would also do.If you can't find it, make the spice at home by following the whole spice recipe.')
Whole Spices: (Use this only if you don't find the ready made Malabar Curry Spice)
Cinnamon Stick – 2 inches
Cloves – 2
Black Cardamom(Peeled) – 2
Green Cardamom(Peeled) -1
Grind the whole spices to fine powder
1. Heat clarified butter in a pan. Once the butter is hot enough, add mustard seeds + curry leaves + asafoetida and let them splutter for a few seconds. Make sure that you don’t burn it or else it will taste bitter. Add chopped onions + grated ginger and fry till they turn soft pink. Then add pureed tomatoes + salt. Mix properly and cover it with a lid for 10 minutes on a low flame.
2. Once the mixture starts to leave oil from the side of the pan, add red chilli powder + turmeric powder + Malabar ready made spice OR ground whole spices + vegetables and mix well. Add warm water and cover it with lid for 10 minutes or till the vegetables are cooked completely.
3. Turn off the heat and add coconut milk + cottage cheese. High temperature curdles the coconut milk. Once you have mixed the milk, turn on the heat on low flame and keep stirring the curry for 2 minutes. Add coconut oil and stir again.
4. Garnish it with cilantro/coriander and serve hot with lots of love.
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