Malabari Curry

Born and brought up in Mumbai, my understanding of South Indian food was limited- limited to idli, dosa and uttapams for quite many years. But, then food boom happened and the city has seen a lot more variety since. My favourite south Indian restaurants are banana leaf and rice boat (sadly, it shut down). When dating, Pawan and I went to rice boat couple of times where they served Kerala food. I was slowly falling in love.

I was already introduced to lemon rice, rasam wada, curd rice and many other delights by whom else but my dear sister. She has introduced me to some of the best tasting food.

So, when I came across a recipe for Malabari Curry in Tarla Dalal’s pressure cooker cooking, I jumped at the opportunity. And it was opportunity well used. Pawan and I both loved the curry so much that it became a monthly, sometimes even fortnightly affair. It tastes best with Lachha / Kerala paratha or plain steamed rice. So let’s take a leap into the coconuty world, delicious and delicious :)

The following recipe is adapted from Tarla Dalal’s recipe. 

It serves four.

Ingredients:

For the paste:

¾ cup freshly grated coconut (original recipe says ½ , but I just can’t get enough ;) )

4-5 curry leaves

1 tbsp cooked rice

2 -3 medium spicy green chillies

4 cloves garlic (you can skip this if you don’t eat garlic)

1” piece cinnamon (dalchini)

1 clove (laung)

2-3 black peppercorns (kalimirch)

1 whole dry Kashmiri red chilly, broken into pieces.

2-3 tbsp water

Blend the above ingredients in a smooth paste in a mixer-grinder. 

Other ingredients

1-2 tbsp oil

4-5 curry leaves (kadi patta)

1 medium sized onion cut in juliennes

½ cup finely chopped tomatoes

½ cup potato cubes

½ cup cauliflower florets

¼ cup finely chopped French beans

¼ cup carrots cut in juliennes

1/3 cup green peas

½ cup bell peppers

¼ mushrooms, cut in thin slices (Original recipe didn’t ask for it)

½ cup baby corn cut in juliennes  (Original recipe didn’t ask for it)

2 pinch turmeric

Salt to taste

1+1/2 packs coconut milk (I used Dabur’s )

Method:

1.       Heat oil in the pressure cooker. Fry onions and tomatoes with curry leaves. Add turmeric powder and mix well. Cook for 2-3 minutes on medium flame.

2.       Add other vegetables except for mushrooms, prepared paste and salt. Mix well and sauté on medium flame for 2-3 minutes.

3.       Add 1 cup hot water and mix well and pressure cook in high flame for 2 whistles.

4.       Allow the steam to escape naturally and open them lid only when it has cooled down.

5.       Add mushrooms and cook for 2 minutes on medium flame. Add coconut milk just before serving. Serve hot with parathas or steamed rice.

It is one of the most satisfying and delicious dishes and you feel so good after eating it. Love it!