Archive for South Indian

Spicy Red Chili Dipping Sauce For Fried Fish

January 24, 2012 Chutney/Pickles, Indian Cooking, Indian Non Vegetarian, South Indian No comments

Ingredients:

Small onions – 4-5

Ginger – 1/2 inch piece

Garlic -  4 pods

Mustard Seeds – 3/4 teaspoon + 1 pinch

Red Chili Powder – 3/4 tablespoon

Cumin – 1/2 teaspoon

Vinegar – 1 tablespoon

Curry Leaves – 2 sprigs

Oil – 3 tablespoons

Salt – to taste

Water – 1/2 cup

How to:

Grind to a smooth paste peeled onions, ginger & garlic, 3/4 teaspoon mustard seeds, Cumin, and red chili powder, by adding a little water.

In a pan add oil and splutter mustard seeds, add curry leaves and the ground masala paste and cook on a low flame till the oil separates.

Add 1/2 cup water to the pan and bring the sauce to a boil, cook for about 10 minutes, till the raw smell goes away.

Add vinegar and salt, check seasoning, remove sauce from flame. Serve hot or cold with fried fish, either by pouring it over the fish or serving it separately in a small bowl.

Tip:

Preparing the sauce with the left over oil after you fry the fish, will make it taste better.

Brinjal and Potato Curry (Eggplant)

December 9, 2011 Indian Cooking, Indian Vegetarian, South Indian No comments

A simple eggplant and potato curry, you can enjoy with chapatti.

Ingredients:

Brinjal – 2 small

Potato – 2 medium sized

Onion – 1 medium sized (thinly sliced)

Green chilies – 1 large (finely chopped)

Curry leaves – 1 sprig

Chili flakes – 1 teaspoon

Turmeric – 1 pinch

Chili powder – 1/4 teaspoon (optional)

Oil – 2 tablespoon

Mustard seeds – 1/2 teaspoon

Salt – to taste

How to:

Cut the brinjal and the potatoes into cubes, wash, and cook in about a cup and a half of water until soft. Lightly mash the brinjal and potato mixture using the back of a spoon.

In a non stick pan, add oil and splutter mustard seeds. After the mustard seeds stop crackling add the onions and curry leaves and sauté till the onion softens.

Add the chili flakes and turmeric and stir for a minute, till the raw smell of the turmeric disappears. You can add the red chili powder at this point, if you think the curry needs a little colour.

Add the chopped green chilies to the pan and stir, lastly add the brinjal-potato mixture to the pan and season with salt. Combine it with the masala. Check for seasoning and add more salt if necessary. Add more water at this point if you would like more gravy.

Cover with a lid and let the curry simmer for about three minutes. Remove from flame and serve hot with chapattis.

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