5-ingredient curries

1. Yogurt The simplest curry is the humble yogurt. Yogurt mixed with rice
and eaten with a pickle, is the last course in a traditional South Indian meal.
(Consistency : Thick ) No Cook Recipe (Yogurt)
10 Recipes:: 5 Ingredients
Contrary to popular belief, South Indian
cuisine is not time consuming or need a ton of
ingredients. Tamarind, Yogurt, Tuvar dal and
Coconut are the building blocks of South
Indian cuisine. With these and Red chili, you
can cook up a huge variety of South Indian
recipes.
Using a pressure cooker .
All these curries are eaten with rice. Laerning
to rice is a basic skill you need to acquire. The
easiest way to cook rice & dal is to use a
pressure cooker. A pressure cooker does not
let the steam escape, thus building up pressure
inside the cooker. When stuff is cooked in this
high pressure, it gets cooked faster much
faster! A rubber seal on the lid and a weight
on top is used to maintain this pressure.
Ensure these are assembled properly. Better
still, get someone to show you how to use a
pressure cooker it will take a couple of
minutes and it is a skill well worth learning!
Cooking Rice & Dal
In a pressure cooker, add a cup of rice or dal.
Add two cups of water. Let soak for 15
minutes. Close the cooker and cook for two
whistles. Turn off the stove and wait for
around 15 minutes for the steam to settle.
Open and serve. Many cookers come with two
compartments which let you cook both rice
and dal at one shot.
Cooking for the world
To cook for guests not acquainted with Indian
cuisine, the following replacements can be
done: Red chilies can be replaced by the
milder Paprika and Tamarind by Lemon.
Boiled Tuvar dal is not commonly used in
western cuisine and so let your guests handle
it, taste and get acquainted with it before
tasting a lentil recipe.
Shopping List:
1. Yogurt 1 liter
2. Red Chili - 100 gms
3. Coconut - 2 nos

2. Tamilnadu Thenga Thogayal (Blended Coconut- Tamarind curry) Take a
handful of grated coconut. Mix in a dry red chili, half a spoon of tamarind
paste and a pinch of salt. Blend to a paste.(Consistency : Thick ) No Cook
Recipe (Coconut +Red chili +Tamarind +Salt)

3. Karnataka Thambuli (Raw Coconut- Yogurt blended curry) Take a half a
handful of grated coconut. Add a red chili and two pinches of salt and blend
to a paste. Mix in half a cup (100 ml) of yogurt. (Consistency: Thick) No
Cook Recipe. (Coconut +Red chili +Yogurt +Salt)

4. Andhra Kobbari Pachadi (Coconut chili blended curry) Andhra Take half
a handful of grated coconut. Blend to a paste with a red chili, a couple of
pinches of salt and 2 spoons of water.(Consistency : Thick ) No Cook Recipe
(Coconut+Red Chili+Salt )

5. Andhra Kandi Podi (Lentil - chili powder) Andhra Heat a pan. Add half a
handful tuvar dal. Roast on low fire till it reddens. Let cool. Blend to a
powder with a red chili and a pinch of salt. Eat mixed with hot cooked rice,
drizzled with ghee. (Consistency : Powder) (Roasted tuvar dal+Red chili+
Salt)

6. Tamilnadu Thenga milagai podi (Coconut- Tamarind powder) Heat a pan.
Add a red chili and a handful of grated coconut. Roast till it browns. Add half
a spoon of tamarind paste and a pinch of salt. Blend to a
powder.(Consistency : Gritty powder) (Coconut + Red chili + Tamarind +
Salt)

7. Paruppu (Boiled Lentils) Take half a handful of boiled tuvar dal. Mix in a
spoon of ghee. Paruppu mixed with rice and eaten with a pickle is the first
course in a traditional South Indian meal. (Consistency : Semi solid ). (Tuvar
dal)

8. Tamilnadu Paruppu Podi (Lentil - chili powder) Dry roast half a handful of
tuvar dal on low fire till it reddens. Add half a handful of grated coconuts /
dry coconut powder. Stir and cook for a minute. Let cool. Blend to a powder
with a red chili and a pinch of salt. Eat mixed with hot cooked rice, drizzled
with ghee.(Consistency : Gritty Powder) (Tuvar dal +Red chili +Coconut)

9. Tamilnadu Paruppu Thogayal (Lentil - tamarind blended curry) Heat a
spoon of oil. Add a dry red chili, and half a handful of tuvar dal. Stir and
cook till dal reddens. Add to a blender with half a spoon of tamarind paste
and two pinches of salt. Blend to a paste with a bit of water.(Consistency :
Thick ) (Tuvar dal +Red chili +Coconut)

10. Kerala Kachiya Moru (Heated Buttermilk curry) Blend half a handful of
coconut, a red chili and two pinches of salt to a paste. Mix with half a cup of
yogurt and half a cup of water. Mix well. Gently simmer on a low fire. Do
not boil.(Consistency: Soupy).(Yogurt +Red chili +Coconut)
4. Tamarind paste -250 gms
5. Tuvar dal 250 gms
Courtesy: www.ramkicooks.blogspot.com