I like adding some colour to my meals – and orange and red are some of my favourite ones (think squash, pumpkin, beets, carrots, etc.). This dish is a simplified beets curry. Beetroot has been used in Tamil medicine to help control and treat blood pressure and heart conditions, especially when you drink it as a juice. This is a recipe that is perfect for an accompaniment to a Friday veggie day meal.
- Beets (3-4, chopped into cubes)
- Onion - 1 large, slivered
- Curry leaves -~10
- Green chilies - 2, slivered
- Cumin seeds - quarter tablespoon
- Mustard seeds - half a tablespoon
- Fenugreek seeds - half a tablespoon
- Chili powder - quarter - half a tablespoon (depending on your desired heat level)
- Salt - to taste
- Water - quarter cup
- Wash and dice the beetroot into cubes and set aside.
- In a pan, heat oil. Once the oil is hot, add the mustard seeds, fenugreek seeds and cumin seeds.
- Add the onions and green chilies and let it fry until the onions turn golden brown.
- Add the chili powder and salt. Lightly saute and quickly add the diced beets and water.
- Cover the pan with a lid and let it cook until the beets cook thoroughly, about 15 minutes.
- Adjust for salt.
- Some people add milk at the end of the curry, but I really don't like this taste so I don't do it. But if you would like, it is optional to add some milk at the end of the curry.
First of all I want to say thanks for your patience with me on not updating the blog as often. Summer has been so busy and hectic with weddings and family functions. Thankfully things have slowed down a bit now (until August!). I’ll try to be better as posting on a more regular basis.
Katharikai kulambu is one of my favourite things ever. I could just eat this on its own (which is precisely what I did tonight). This dish has all the flavours you want – sweet, sour, tangy and spicy.
A few of you actually requested this dish, and asked me to have some more photos, so here’s to you all. 🙂
To begin, I washed all the eggplant, and then cut two slits in the middle, in a cross. I wanted to keep the eggplant whole for the curry. I cut the stems off for some of them and kept the stems for some of them – this was purely an aesthetic choice, so you can do what you feel like! I then kept the cut eggplants in water (this prevents the eggplant from browning). I then marinated it with a tablespoon turmeric powder, a tablespoon and a half red roasted chilli powder, a tablespoon and a half sambar powder and a tablespoon roasted Jaffna curry powder. You can also add half the amount of salt you want for your curry at this time. I added half a tablespoon. Mix this, and coat the eggplants with this mixture, making sure you get it into all the slits. Then cover, and let it sit for 15-20 minutes.
Next part was to cut up the other things for the curry, pictured below. I chopped a whole red onion, 2 roma tomatoes and 2 green chillies. I also have a few springs of curry leaves.
Next, add some oil and once the oil is hot, add half a tablespoon of mustard seeds. Add the onions and green chillies to the pot and cook it until the onions turn translucent. Add one or two cloves of garlic and then add the tomatoes.
Next, after adding the tomatoes, wait for them to soften, then add the marinated eggplants and let them fry. You can also add some curry leaves at this time. Next, let them fry until they are about half cooked. Many people add lots of oil to fry this since it tastes better (which it does), but I really didn’t want all that oil so I used less oil. You can use more oil if you wish, but I wouldn’t recommend doing that if you regularly eat this.
Once it is half cooked, add a cup of tamarind water. You can get this by soaking a piece of tamarind, the size of two large grapes into one cup of water for 15 minutes then adding it to this. If you want more gravy to your curry, add some more water. But if you cover the lid, the curry will form its own water, and then you can adjust the consistency in the end.
Once the eggplant is like 3/4 cooked through, you can start getting ready for the consistency you want – if you want more gravy, then close the lid and let it cook on heat so it forms more water and finally adjust for salt. If you want less, and want a more dry type, then remove the lid, and let some of the water evaporate and adjust for salt. Add some more curry leaves and you are good to go.
- Chili powder
- Grill corn.
- Mix half a tablespoon of dry chilli powder, half a tablespoon of paprika with salt to taste.
- Slice half a lemon and dip the lemon to the chilli powder and salt powder and spread over your grilled corn.
- If you find it too spicy, add less chilli powder, or add some yogurt to the powder.