Skip to main content

Fenugreek Curry

Fenugreek Curry

Ingredients

2tbsp of fenugreek seeds(soaked in water for 30 minutes)
Tamarind- size of a lemon soaked in warm water
1/4 cup of freshly grated coconut
6pcs of dried chillies
1/2 cup of chopped shallots
1/4tsp of mustard seeds
1/4 cup of sesame oil
1/4 cup coriander powder
1/4tsp hing powder
3tbsp of olive oil
Salt to taste
4 curry leaves


Preparation Methods:
In a heavy wok,add 3tbsp of olive oil fry shallots,dried chillies and curry leave. Once the shallots are semi-cooked,add coriander powder and grated coconuts. Fry till the coconut turn slightly brown. Once the mixture is cooled, pour enough amount water and grind it into a smooth paste,keep aside.

In the same work, pour 1/4 cup of sesame oil,add the mustard seeds. when the mustard seeds starts to pop stir in the soaked fenugreek and the tamarind paste.Once the mixture starts to boil, add the hing powder pour in the grinded paste and let it boil another 15 minutes. Add more water if the curry is too thick. Serve hot with steaming rice or crispy dosai.





Comments

Popular posts from this blog

Spicy Tofu Sambal in South Indian Style

Spicy Tofu Sambal in South Indian Style Many have known that we recently celebrated my son's 6th b'day few days ago and I had quite a number of vegetarian guests for the party. Well I'm not very creative in preparing veg dish like others but I wanted them to taste a very popular taste bud of my hometown prepared in the essence of South Indian flavor.Since we had chicken briyani and Kashmir Pulao I wanted make a dish that can blend well with both. Finally I decide to prepare a Malaysian delicacy know as sambal-very spicy chilli paste which can be added to any type of dishes. The taste was really good and all my guests really loved it and I would like to share the recipe with all..... Ingredients For The Paste: Serving Size: about 10 20 dried red chillies-soaked in hot water for 30 minutes 1/2 cup chopped shallots 2tbsp ginger garlic paste 1/2 cup chopped tomatoes 2tbsp tomato paste 1tsp sugar 1tbsp lime juice salt to taste 2tbsp chili oil Saute all the ingr

Spicy Sambal Fried Mee Hoon

Spicy Sambal Mee Hoon "COOKING FROM HEART" is born from unleashed creativity triggered by boredom and ideas turning the once dreaded chore into timeless pleasures past-times. As many would have know that I'm basically from the South East region and I tend to love Asian Cuisine using sambal paste most of the time preparing noodles. Sambal paste are commonly used as foundation for so many Asian Cuisine and a condiments to e served at the table. Back at my home theres used to be batches of Sample paste bottled up for Future usage. Here I prepare fresh ones whenever I crave for my hometown badly missed food like - " NASI LEMAK, BEE HOON< FISH BALL NOODLES , CURRY NOODLES !!! " Well I tend to go head over heels for noodles. What's Sambal- a common question asked by many a whenever I mention them. Sambal are basically dried chilies either pounded, pureed or finely chopped with shallots garlic and incorporate with wide range of ingredients lik

Cauliflower and Broccoli Stir Fry South-Indian Style

Cauliflower and Broccoli Stir Fry South-Indian Style We are always trying to eat more vegetables, more greens! A quick stir-fry is one of the fastest, easiest, tastiest ways to make a last-minute vegetable side dish to suit any meal. Vegetable stir fry is healthy as you retain all the goodness of the vegetables by cooking them for a short time.For this stir fry recipe, you can use a mixture of your favorite vegetables such as onions, beans, carrots, peas, capsicum, cabbage, cauliflower, broccoli, zucchini, bel peppers of different colors, egg plant etc.Cut all the vegetables in bite size pieces. Cut them of the same size too. Here I'm just using cauliflower and broccoli only as it's my daughter's all time fav and a perfect way for me to make her clean up a plate without as any" Mom not again or I hate it". Just keep this in mind when preparing any kinda of veg- The secret to good stir frying is not to put too much in the wok at the one time, if you do, t