Vegetable curry

Pumpkin stir-fry

| Rekha Vengalil

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Ulli theeyal

| Rekha Vengalil
 
Ulli means pearl onion/shallot and theeyal means fried curry. Shallots has always been an integral part of Kerala cuisine. A simple and flavorful curry where the shallots are cooked in roasted coconut paste. Simple yet a delicious curry.
 

You need –

  • Shallots/ pearl onions – 1 cup, Cut into half if big
  • Grated coconut – 3/4 cup
  • whole coriander – 1.5 tablespoons
  • Whole died chili – 3-4 or per taste
  • curry leaves – 2+ 1 sprigs
  • Turmeric powder – 1/4 teaspoon
  • Tamarind – 1gooseberry sized ball, Soaked in 1/4 cup warm water and pulp extracted
  • water – as required
  • salt – to taste
  • Coconut oil – as required

For tempering-

  • Mustard seeds – 1/4 teaspoon
  • Fenugreek seeds – 1/4 teaspoon
  • Curry leaves – 1 sprig
  • Dried chili – 1
  • Coconut oil – as required


How to –

Heat a frying pan, dry roast the coconut, dried chili, whole coriander, turmeric powder and 1 sprig of curry leaves till dark brown but do not burn. Turn off the heat and allow to cool. once cooled blend till smooth paste. Set aside.
In pan, cook the shallots, 1 sprig curry leaves with just enough water to cover the shallots or around 1 – 1.5 cups of water till tender and pale.
 
Add the ground paste, tamarind pulp, water as required and salt and bring to a gentle simmer, Turn off the heat.
 
 
For tempering :
 
Heat around 1 tablespoon of oil in a pan, add the mustard seeds, fenugreek seeds, dried chili, curry leaves and allow to splatter. Add this to the curry and serve hot with rice.
 
 

Cauliflower and potato curry

| Rekha Vengalil
An easy and delicately spiced curry; that goes perfect with Indian flat or steamed rice.  You can add any vegetables of your choice but avoid veggies like Okra, eggplants or other veggies that can get too mushy. I do sometimes add baby corn which does taste great.  
 

You need –

  • Cauliflower – 1 small, cut into small florets
  • Baby potatoes – 7-8 nos, halved
  • Fresh grated coconut – 1/3 cup
  • Onion – 1 large
  • Tomato – 1, medium size, chopped
  • Green chili – 2
  • Ginger – 1’inc piece
  • Garlic – 3 cloves
  • Dried chili – 3 or to taste
  • Coriander powder – 2.5 teaspoons
  • Turmeric powder – 1/4 teaspoon
  • Meet masala – 2 teaspoons
  • Garam masala – 1/4 teaspoon
  • Oil as required
  • Salt to taste
  • Fresh coriander leaves to garnish

How to –

In a blender, put the coconut, dried chilies and cumin seeds. Make a fine and thick paste with adding just enough water and set aside. Also make a fine paste (without adding water) of Onion, green chilies, ginger and garlic. Set aside.
 
Heat oil in a heavy bottom pan, add onion paste and cook till the raw smell is gone. Now add the coriander powder, turmeric powder, meat masala and cook till the oil start to separate; for about 3 minutes.
 
Now add the coconut paste and give a quick stir. Let this cook for about 4-5 minutes. Add the chopped tomato and cook till mushy.

Add about 1.5 – 2 cups of water and salt. Bring to a gentle simmer. Now add the potatoes and stir. Cover and cook till the potatoes are 50% cooked. Uncover, add the cauliflower and continue to cook till done. Do not over cook the veggies keep them crisp. Add a little more water to adjust the consistency of the gravy as required. Finally sprinkle the garam masala and chopped coriander leaves.
Serve hot with any Indian flat bread or rice.