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Main Course

Masala Curry

Cooked low and slow until the masala melds into the gravy, this potato curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.

Ingredientsfor 4 servings

1 nos Potato big
1 cup Green peas
1 cup Cauliflower
2 nos Tomatoes
1 tbsp Chilly powder
½ tsp Turmeric powder
Curry leaves A, a few
Salt, to taste
1 tbsp Oil
1 tsp Mustard seeds
Cumin seeds A pinch (Jeerakam)
Curry leaves A, a few
2 nos Dry red chillies (Kollamulaku)

Preparation

Step 1
Chop the veggies into big pieces.
Step 2
Pressure cook them along with the powders, salt, curry leaves and 2 cups of water, upto 1 - 2 whistles.
Step 3
Heat a tbsp of oil in a pan or a kadai.
Step 4
Add coriander seeds, aniseeds, cinnamon, cloves, pepper and garlic.
Step 5
Add coconut and fry, till it turns light brown.
Step 6
Add poppy seeds and fry again.
Step 7
Grind this to a fine paste.
Step 8
Add this paste to the cooked veggies.
Step 9
Adjust the consistency by adding required amount of water.
Step 10
Add more spices, if needed.
Step 11
Bring the contents to a boil.
Step 12
Heat a tbsp of oil in a small pan.
Step 13
Let the mustard seeds crackle and cumin seeds.
Step 14
Add broken red chillies and curry leaves and cook for a while.
Step 15
Pour this seasoning into the curry.
Step 16
Goes well with steamed rice, pappad and pickle or chappathis.
Step 17
After adding the ground paste, you can add a small amount (about 1/2 tsp) of garam masala powder for added taste.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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Main Course

Masala Curry

Ingredientsfor 4 servings

1 nos Potato big
1 cup Green peas
1 cup Cauliflower
2 nos Tomatoes
1 tbsp Chilly powder
½ tsp Turmeric powder
Curry leaves A, a few
Salt, to taste
1 tbsp Oil
1 tsp Mustard seeds
Cumin seeds A pinch (Jeerakam)
Curry leaves A, a few
2 nos Dry red chillies (Kollamulaku)

Preparation

Step 1
Chop the veggies into big pieces.
Step 2
Pressure cook them along with the powders, salt, curry leaves and 2 cups of water, upto 1 - 2 whistles.
Step 3
Heat a tbsp of oil in a pan or a kadai.
Step 4
Add coriander seeds, aniseeds, cinnamon, cloves, pepper and garlic.
Step 5
Add coconut and fry, till it turns light brown.
Step 6
Add poppy seeds and fry again.
Step 7
Grind this to a fine paste.
Step 8
Add this paste to the cooked veggies.
Step 9
Adjust the consistency by adding required amount of water.
Step 10
Add more spices, if needed.
Step 11
Bring the contents to a boil.
Step 12
Heat a tbsp of oil in a small pan.
Step 13
Let the mustard seeds crackle and cumin seeds.
Step 14
Add broken red chillies and curry leaves and cook for a while.
Step 15
Pour this seasoning into the curry.
Step 16
Goes well with steamed rice, pappad and pickle or chappathis.
Step 17
After adding the ground paste, you can add a small amount (about 1/2 tsp) of garam masala powder for added taste.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.