Quick & Easy Payar Curry
This homestyle mixed curry is built on a foundation of shallots fried dark in coconut oil and spices toasted until they release their full aroma. It tastes even better the next morning, spooned over cold leftover rice.
Ingredientsfor 4 servings
- Payar : 1 cup
- Onion : 1 no
- Chilly powder : 2 tsp
- Turmeric powder : 1 tsp
- Mustard seeds : 2 tsp
- Garlic : 3 cloves
- Ginger : 1 inch piece
- Tomato : ½ no
- Salt, to taste
- Oil : 1 tsp
Preparation
Step 1
Soak payar in water for 5 to 6 hours.
Step 2
Heat a pan add oil in it and when its hot add mustard seeds.
Step 3
When it allow to crackles add onion, garlic and ginger then cook it, stirring well.
Step 4
When it gets brown add tomato to it.
Step 5
Give it a good stir and add chilly powder, turmeric powder and salt.
Step 6
Give it a good stir.
Step 7
Add 1 cup water and soaked payar to it.
Step 8
Close the pressure cooker and wait for the whistle to get the payar cooked.
Step 9
Transfer to the serving dish.
Step 10
It will take only 10 minutes to cook.
Tip
Coconut oil and curry leaves at the very end, off the heat, give the curry its characteristic Kerala aroma. Never skip this final step.
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