Friday, April 26, 2024

 

Carrot Curry 

Ingredients:

Carrot 200 Gms
Onion 1 medium
Green chilli 3
Mustard seeds 2 teaspoon
Milk 1 cup

Method:

Scrape carrots on the outside and wash.

Dice into ¾ inch cubes.

In a pot, add little oil and when hot add mustard seeds and fry until they pop.

Add the carrot pieces, diced onion, green chilli cut lengthwise and milk and cook until carrot is cooked well and liquid is reduced.

Remove from fire.

Variation:

Some people cook this with potato: dice potato into ¾ inch cubes and mix with carrot cubes and cook.

 

 

Carrot Sambal - Salad  

Ingredients:

Carrots 200 Gms
Green chillies 4
Onion 1 medium
Salt
Lime juice 1 teaspoon

Method:

Scrape the skin of the carrot, wash and grate the whole carrot finely.

To this add chopped green chillies, diced onion and lime juice and salt and mix thoroughly.

Keep this in the refrigerator until used.

 

Tapioca curry - மரவள்ளி கிழங்கு கறி 

Fresh tapioca is nicer but you can buy this as frozen product and it is good too
.
Ingredients:

Tapioca 200 Gms
Curry powder 1 tablespoon
Onion 1 medium
Green chilly 3
Milk 1 cup
Salt

Method:

If fresh, peel the skin and wash. If you are using frozen tapioca, there will be no skin.

Cut into medium sized pieces.

In a cooking pot, place these pieces, diced onion, curry powder, green chillies split into two lengthwise, and one cup water and bring to boil.

Do not cover the pot. (Very important to cook tapioca in an open pot)

Cook on low heat and stir intermittently and check if this is sticking to the bottom of the pan.

When the yam is cooked and soft, keep stirring and break up pieces into coarse mash.

Add milk and salt and keep stirring until the whole thing boils.

Simmer on low heat until the curry has lost all the liquid and is a thick paste.

There is a strong tendency for this to stick to the bottom of the pan so keep stirring and cook on low heat.

Garnish and remove from fire.

 

 

 

Beet Root Curry 

This is sweet dish with added savoury.

Ingredients:

Beetroot 200 Gms
Onion 1 medium
Green chillies 3
Curry powder 2 teaspoon
Milk 1 cup
Salt

Method:

Skin, clean and cut beetroot to ¾ inch cubes.

In cooking pot add beetroot pieces, diced onion, curry powder, chopped green chillies and ½ cup water and boil.

Stir occasionally and check if cooked.

When water has been reduced and beet root is well cooked and soft add milk and salt and keep cooking for a further 3 minutes.

Simmer until curry thickens.

Garnish before you remove from fire.

 

 

 

 

Tapioca Fried 

You need to use fresh tapioca for this dish, as frozen is unsuitable.

Ingredients:

Tapioca 200 Gms
Chilli powder 2 teaspoon
Turmeric powder ½ teaspoon
Salt

Method:

Skin and wash the tapioca. Split into two lengthwise and try and remove the central root in the middle.

Slice tapioca into thin slices mix with salt, turmeric powder, chilli powder and little water so that all the pieces are coated with spice powders.

Deep fry in oil until crisp.

Drain before use.