It's hard to satisfy all palates in one dish. While i might prefer the sourish white version of morkolumbu, the man of the house prefers curry in everything and then there's momsy who doesnt like anything spicy and kiddo who will whack anything spicy and sour.
So wat i do, is keep to everything to medium and hope it makes everyone happy.
I picked up 8 ulunthu vadai from my fav local restaurant this morning, i hd a packet of homemade tairu in the fridge and the man's hd purchased a peeled pineapple from village grocer the other day begging for some action.
So heat up some oil in a pot, whack in 3 chopped onions, 3 minced garlic, 1/2 inch ginger pounded. Also roughly grounded of a tsp jeera, coriander and cumin. Then whack in (jamie oliver lingo) 2 tbsp of fish curry powder and 2-3 cloves, a stick cinnamon, star anise, cardamons.. all for extra kick and a dash of garam masala and nutmeg powder. Wanted to achieve the nutty chettinad texture without the kas kas. Once the aroma lifts, in went 2 chopped tomatoes, a cup of thick coconut or dairy milk, a cup yogurt and 3 cups water. When it comes to simmer, whack in the vadai, a cup of chopped pineapples and curry leaves, let cook 3 mins and shut off. Salt to taste and a sprinkling of sugar. Thick and nice.
I picked up 8 ulunthu vadai from my fav local restaurant this morning, i hd a packet of homemade tairu in the fridge and the man's hd purchased a peeled pineapple from village grocer the other day begging for some action.
So heat up some oil in a pot, whack in 3 chopped onions, 3 minced garlic, 1/2 inch ginger pounded. Also roughly grounded of a tsp jeera, coriander and cumin. Then whack in (jamie oliver lingo) 2 tbsp of fish curry powder and 2-3 cloves, a stick cinnamon, star anise, cardamons.. all for extra kick and a dash of garam masala and nutmeg powder. Wanted to achieve the nutty chettinad texture without the kas kas. Once the aroma lifts, in went 2 chopped tomatoes, a cup of thick coconut or dairy milk, a cup yogurt and 3 cups water. When it comes to simmer, whack in the vadai, a cup of chopped pineapples and curry leaves, let cook 3 mins and shut off. Salt to taste and a sprinkling of sugar. Thick and nice.
Serve on hot par boiled rice and a vege of choice, i opted spinach for added iron. For extra heat, i added some minched cilipadi for the man.
2 comments:
sedaap
looks gd
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