SOUTH INDIAN LOW SPICE CURRY
General method for a south indian styled curry, especially when working with starchy vegetables like potato, plantain (green unripe banana, yams, beet root, sweet potato etc:
Sweet potato curry
- (Add to hot oil at medium/high heat in this order left to right) --> Mustard seeds (let it sputter for 1-2 mins), coriander seeds, cumin seeds, chopped cashews (can substitute with peanuts or yellow split peas - mainly for texture).. All of these sputter and splatter, so a half closed lid or splatter screen is useful at this stage.
- (Add to hot oil at medium/high heat in this order left to right) --> Mustard seeds (let it sputter for 1-2 mins), coriander seeds, cumin seeds, chopped cashews (can substitute with peanuts or yellow split peas - mainly for texture).. All of these sputter and splatter, so a half closed lid or splatter screen is useful at this stage.
Reduce the heat a little then..
If I have curry leaves and hing (a pungent edible resin) I add them at this stage...once these were browned, I added chopped onions, let it brown or caramelize depending on taste preference. and after this..
I add chopped ginger..(and garlic sometimes).. after couple minutes I add the sweet potatoes (or any other vegetable).. after this I sprinkle salt, turmeric and also a little bit of black pepper. Turmeric's bio-activity is best when consumed with some pepper/chili powder etc.
if you do not want it spicy SKIP the red chili powder but do use some black pepper.
if you want it spicy, add red chili powder after you add turmeric. You can also supplement with chopped green chili peppers (
Cook to tenderness and it's ready to eat!
Similar method can be applied to most root/tube or starchy vegetables like carrot, jicama, beets, potatoes, green plantains etc. This method it can also be used with turnip roots but cook it for lesser duration
Fresh curry leaves will be there at many Indian grocery stores. Their aroma is amazing when added to hot oil.
if you like crisp green plantain curry specifically.. check out this recipe that I posted on my blog a while ago..
http://spicetruck.blogspot.
This is a recipe adapted from a live demo I conducted for my friends at New River Gorge when I had participated in a plein air painting workshop. I apologize for any errors in the language. Please let me know in comments or on my facebook page, and I will strive to fix it soon!
Thank you for your thyme :) !
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