South Indian Bites

This is not the entire meal, I made a dal too, but it didn’t turn out well. The following recipes were all successes.

Peanut Chutney (1 1/2 cups):

  • 1/4 cup oil
  • 1 1/4 cups raw shelled peanuts
  • 12 green chiles
  • 1/4 cup tamarind juice
  • 2 tbsp dried (unsweetened) coconut
  • 1 red onion, finely chopped
  • salt to taste
  • 3 dried red chiles
  • 6 curry leaves
  • 1/2 tsp cumin seeds

Fry the peanuts in oil until golden. Remove from oil and add chiles to oil. Fry for 1-2 minutes, or until they change color a bit. Remove and set aside, reserving oil. Blend together chiles, peanuts, tamarind, and coconut. Season with salt as needed. Reheat the oil, add the dried chiles, curry leaves, and cumin. In about 1 minute, when cumin starts to sputter, add chopped onions and fry until onions are golden brown. Add peanut mixture and briefly fry. Serve immediately.

Pumpkin Mash with Coconut (serves 4):

  • 1 small pumpkin or 1 large winter squash, cut into pieces
  • pinch of tumeric
  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 2 dried red chiles
  • 1/4 cup brown sugar
  • 1/4 cup unsweetened dried coconut
  • salt to taste

Boil some water with salt and a pinch of tumeric. Add the pumpkin and cook until tender, 5-10 minutes. Remove peels and reserve flesh. Heat the oil over medium heat, add mustard seeds, urad dal, and the dried chiles. Fry for 1 minute, or until mustard seeds start to sputter. Add pumpkin and sugar. Stir and mash. When sugar begins to dissolve, add the coconut. Cook for about 5 minutes, mashing to the consistency desired. Season as needed with salt.

Lemon Rice (4 servings):

  • 2 cups dry basmati rice, cooked
  • 3 tbsp oil
  • 1 tsp mustard seeds
  • 10 curry leaves
  • 2 tbsp chana dal
  • 6 green chiles
  • 1/2 cup lemon juice, freshly squeezed
  • 1 tsp ground tumeric
  • 2/3 cup unsweetened grated coconut
  • 1 sprig cilantro, chopped
  • salt as needed

Heat the oil on medium heat. Add mustard seeds, curry leaves, chana dal, and chiles. Fry for 1-2 minutes, until dal browns a bit. Add lemon juice and tumeric, stir for 15 seconds. Mix this, coconut, cilantro, and salt into the cooked rice.


About tandooritaco

This is a blog about food.
This entry was posted in pakistani and indian, rice, vegan, vegetables, vegetarian. Bookmark the permalink.

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