This weekend I was planning to make a curry from Tarla Dalal’s cookbook Curries and Kadhis. Though chettinad karakozhambu is very famous and makes a good combination for rice and pappadams, this curry is almost like a side dish for dosas/idlis/parathas as well as rice.
The interesting part in making this dish was that, when I was reading the recipe instructions I saw a list of vegetables to use, only to find that they were never included in the recipe! In the end, I made a curry paste using the book and the rest according to the vegetables I had!
Onion- finely chopped- 1/4 cup
Cauliflower florets -1/4 cup
For the spice paste:
Grated coconut- 1/4 cup
Coriander seeds- 1 tsp
Cumin seeds-1/2 tsp
Pepper corns- 2
Poppy seeds- 1/4 tsp
Cashews- 1 tsp
Red chili powder- 1/2 tsp
Turmeric powder 1/2 tsp
Salt to taste
Oil- 1 tbsp
Curry leaves- few springs
Mustard seeds- 1/2 tsp
Soak poppy seeds and cashews in hot water for 5 minutes.
Toast together the ingredients given under the spice paste list to a golden brown color. Grind them to a powder and then add just enough water and make it like a paste along with poppy seeds and cashews.
Chop the tomatoes into cubes. Cut potatoes and cauliflower into 1″ cubes.
Heat oil in a pan and add mustard seeds, when they splutter add curry leaves. Add the chopped onions and salt and stir fry well. Add tomatoes, red chili powder, turmeric powder and saute well till the oil separates. Finally add cauliflower and potatoes and mix them well. Add about 2 cups of water and let the vegetables cook.
Once the vegetables are 3/4th cooked, mix in the ground spice paste and let it simmer for 5 minutes, till the gravy thickens and oil floats on top.
Switch off. Garnish with cilantro leaves(optional) and serve hot with rice or rotis.