Wednesday, March 30, 2011

Root Vegetable curry

This is a quick and easy curry to make and has an authentic taste to it.  Give it a try and no one will know it was made under 30 minutes.  Most of the times I use frozen vegetables to make my life easier and also to get some vegetables into our diet. 

  • Lotus Root (frozen) - 12 ounces cut into bite size pieces
  • Ratalu / Violet Yam (frozen) - 12 ounces.  cut into bite size pieces. You can substitute this with Potato or Yam.
  • Val Lilva (frozen) - 12 ounces.  You can substitute this with Peas or Tuvar Lilva.
  • Coconut milk (light) - 2 cups
  • Water - 3 cups
  • Salt - 1 tea spoon (add per taste)
  • Turmeric - 1/2 tea spoon
  • Coriander powder - 1 tea spoon
  • Sambar powder/ Curry powder- 1 table spoon
  • Clove powder - 1/2 tea spoon
  • Cinnamon powder - 1/2 tea spoon
  • Tamarind paste - 1/2 tea spoon
  • Coconut oil - 1/2 tea spoon
  • Crushed Red pepper - 1/2 tea spoon (add per taste)

To a pan on medium heat, add Coconut milk and water.  Let it come to a boil.  To this, add all the above ingredients except Crushed Red pepper and Coconut oil.  Cook it for about 15 to 20 minutes until the Lotus root is cooked.  Add the Coconut oil.  Keep some curry aside for the non spicy version.  Add the Crushed red pepper and turn the heat off.

This can be served with plain white rice and some papads and yogurt dried chilies.

  • I found Rutalu, Lotus Root and Val Lilva in the frozen section of the Asian market. I have also seen it in Indian grocers.
  • I used Madras appalam made out of urad dal.  4 papads took about 1 min in the microwave to crisp.
  • Use the sambar powder which does not have chili powder in it if you would like to keep aside the non spicy version. 
  • Yogurt dried chilies-Indian spicy chilies dried after they are marinated in Yogurt and Salt first for a few days.  You will find this in Asian/Indian grocers.

1 comment:

  1. Curry looks simply delicious and inviting..