Ingredients
1 cup (200 g) dhal (lentils – orange variety)
¼ teaspoon turmeric
2 cups water
1 tablespoon oil
¼ teaspoon mustard seeds
¼ teaspoon fenugreek seeds
¼ teaspoon cumin seeds
½ onion chopped fine
few curry leaves
¼ teaspoon salt
¼ cup milk
Method
Wash dhal in about 3 changes of water
Put the dhal in a pan. Add water and turmeric and let it boil on a medium heat. Care should be taken not to cook on a high heat as dhal tends to boil over. Once the dhal is cooked, it will turn yellow in colour and will have a nice mushy content.
Take another small fry pan. Heat the oil, fry the mustard seeds and cumin seeds and when mustard seeds, fenugreek seeds and the cumin seeds. Then add the onions and curry leaves and when the onions caramalise add this to the cooked dhal and cook over a low heat. Add salt and the milk and continue to cook for about 5 minutes and the dhal curry is ready for serving.
Eggplant and Cashew nut Curry
4 cloves garlic peeled and sliced
21/2 teaspoons salt
1 green chilli
1/4 teaspoon turmeric powder
1 sprig curry leaves
2 cups oil
1/2 teaspoon mustard seeds
30g cashew nuts
1/4 teaspoon fenugreek seeds
1 large onion sliced fine
1/4 teaspoon chilli powder
1/3 cup milk
Method
Cut the eggplant into 3 pieces and cut across into thin 3cm-long pieces. Wash and mix with 2 teaspoons of salt and turmeric powder and marinate for about half an hour.
Heat the oil in a pan on high and fry the cashew nuts very quickly and drain. Fry the eggplants, a few at a time, until they turn to a golden colour. Drain well on a paper towel. Do this until all the eggplants have been fried.
Drain off the oil leaving about 3 tablespoons and fry the sliced onions, garlic, green chilli and curry leaves. When the onions turn a golden colour turn the heat down to low and fry the mustard seeds and fenugreek seeds. When mustard seeds begin to pop, add the chilli powder and stir and add the milk. When the milk begins to simmer add the fried ingredients (eggplants and cashew nuts). Stir well and cook for a few minutes and take the pan off the stove. The curry is now ready to be served.
Beetroot Curry
Ingredietns
500 grams Beetroot
1 tablespoon oil
½ teaspoon mustard seeds
½ teaspoon fenugreek seeds
1 sprig curry leaves
½ onion chopped fine
2 green chillies (slit in the middle)
¼ teaspoon chilli powder (Babas)
¼ cup milk
¼ cup water
1 ¼ teaspoon salt
Method
Peel the beetroot wash and cut the beetroot into small cubes and set aside.
Heat the oil and fry the mustard seeds and the fenugreek seeds. When the mustard seeds begin to splutter, add the curry leaves, and chopped onions and the green chillies and stir. Lower the temperature and add the chilli powder and stir quickly, so that the chilli does not get burnt.
Add the beetroot cubes and stir well and then add the salt. Add the water, cover the pan with a lid and cook the beetroot for about 10 minutes.
Once the beetroot is cooked add the milk and cook for a further 10 minutes. Stir well and take the pan off the stove and serve onto a dish.
Tempered Sri Lankan Style Beans
450 grams frozen or fresh beans (if using fresh beans, finely slice)
3 tablespoons oil 1 teaspoon mustard seeds
1 teaspoon fenugreek seeds 2 dry chillies (optional)
3 or 4 curry leaves roughly broken
1 1/2 teaspoons chilli powder
2 sprigs curry leaves
1/2 onion sliced
1 1/2 teaspoons salt
1/4 cup water
1/2 cup milk
Method
If using fresh beans slice them finely. Heat the oil in a pan.
Add mustard and fenugreek seeds, curry leaves and dry chillies (if using).
Stir and add sliced beans and cook for about 20 minutes on medium heat, stirring occasionally.
Add the sliced onion and cook for about 10 minutes. Add the chilli powder and stir until incorporated. Add the salt and water and cook for about 10 minutes on medium heat with a lid on.
When the beans are cooked add the milk and cook for about 5 to 10 minutes on low heat until the curry has a dry appearance. Serve with rice.
Polos Ambula (Green Jack Fruit Curry)
Ingredients
1 Green Jack fruit(2 cans of green jack fruit)
Unroasted curry powder
Red chillie powder
Chopped green chillie
Chopped garlic
Sliced onions
1 stick cinnamon
1 tspn mustard seeds
Curry leaves and rampe
1 cup coconut milk
Salt to taste
Method
Peel the skin of the jack fruit and cut it in to suitable pieces.Heat a pot(use a pressure cooker if possible) and add a little cooking oil and temper the onions.Then add curry leaves,Rampe,mustard seeds,1 stick cinnamon,chopped garlic and green chillies.Now add the green jack fruit and chillie powder,salt and unroasted curry powder and mix well.Add sufficient water cook well.When it's done add thick coconut milk and bring it to a boil.Finally add a little black roasted curry powder(kaku kudu) and shake well.
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