I totally love the sour/tangy curry!!! it is really yummmy... and i recently realised too that the sugar/jaggery at the end is very imp... When i first made this curry without the sugar/jaggery, Ram's like 'its sour..' i was like 'well, that's the point isint it.' (the name in telugu means 'sour').. but that's when he said its supposed to be sweet :D I thought he was nuts and laughed at him. But then he added jaggery to it the next time i made it and it tasted so much better with the sweetness!!
If I may, can I add that you can do the same curry with any veggie really.. tastes best with raw banana (again, learnt from Ram), okra and tomato.. In the case of veggies, u add them right at the beginning - after the onions brown a bit, add the veggies n fry them till they stop smelling 'raw' :D after that, u continue with the tamarind etc. Megs.. do u know any other veggies that r good for this? i can only think of these..
I tried making a spicy chicken over the weekend.. looked up recipes and mixed up a couple and ended up with this whcih tasted awesome and blew our mouths away.
Spicy chicken curry
Grind together into a paste (with a small amt of water if needed):
Cumin - 1 tsp
Poppy seeds - 1 tsp
Corriander seeds - 1 tsp
Whole cloves - 3
Cardamom pod - 1 small one
Ginger - small piece
Garlic - 2 cloves
Other ingredients:
Chicken - I used 2 boneless breasts
Onions - 2, chop up as big/small as u want
Green chillies - 3, slit into halves
Red chilli powder - 1 tsp (maybe add acc to taste)
Turmeric powder - 1/4 tsp
Add the chilli pwd, tumeric pwd and a bit of salt to the chicken and keep aside for about 15-20mins. Meanwhile fry the onions in oil till brown, add the green chillies, chicken and the masala paste. Mix well and add a bit of water if u want gravy.. if u want it dry, dont add water. Cover and simmer till the chicken's done.
It turned out really yummy and very 'authentic' :D
:)
0 comments:
Post a Comment