South Indian Yogurt Curry Recipes

SOUTH INDIAN YOGURT CURRY

South Indian Yogurt Curry image

Number Of Ingredients 17

Ingredients

4 to 6 tablespoons vegetable oil
5 quarter-size slices peeled fresh ginger
2 dried red chili peppers, such as chile de arbol, with stems
12 to 15 fresh curry leaves
1 teaspoon fenugreek seeds
1 tablespoon coriander seeds
1 tablespoon dried white urad beans (dhulli urad dal), sorte
1 tablespoon dried split pigeon peas (toor dal), sorted
1 tablespoon , dried yellow split garbanzo beans, (channa dal), sorted
1/4 cup grated fresh or frozen coconut, or shredded unsweetened dried coconut
1/8 teaspoon ground asafoetida
3 cups nonfat plain yogurt, whisked until smooth
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/4 teaspoon ground paprika

Steps:

1. Heat 1 tablespoon oil in a small nonstick saucepan over medium-high heat and add the ginger, red chili peppers, and curry leaves. Cook, stirring, until golden, about 1 minute. Add the fenugreek and coriander seeds, all the dals, coconut, and asafoetida, and cook, stirring, about 1 minute. Let cool, transfer to a blender, and blend, adding some of the yogurt to facilitate blending, until smooth. Then add the rest of the yogurt, turmeric, and salt, and blend again until smooth.2. Transfer to a large nonstick wok or saucepan and cook, stirring constantly, over medium-high heat until it comes to a boil. Then reduce the hat to medium and cook, stirring, until the curry thickens a little and is smooth, about 5 minutes. Transfer to a serving dish.3. Heat the remaining 1 tablespoon of the oil in the saucepan you used in Step 1, and add the mustard and cumin seeds they should sizzle upon contact with the hot oil. Remove from the heat, quickly add the paprika, and transfer to the kadhi. Swirl lightly to mix, with parts of it visible as a garnish, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

SOUTH INDIAN YOGURT AND COCONUT MILK CURRY WITH VEGETABLES

South Indian Yogurt and Coconut Milk Curry with Vegetables image

Number Of Ingredients 20

Ingredients

1/4 cup dried split pigeon peas (toor dal), sorted and washe din 2 to 4 changes of water
1 tablespoon , dried yellow split garbanzo beans, (channa dal), soreted and washed in 3 to 4 changes of water
2 1/2 cups water
1 cup Coconut Milk or store-bought
6 to 8 quarter-size slices peeled fresh ginger
2 to 5 fresh green chili peppers, such as serrano, stemmed
15 to 20 fresh curry leaves
2 tablespoons ground coriander
1 teaspoon ground cumin
1 teaspoon salt, or to taste
2 cups nonfat plain yogurt, whisked until smooth
1 tablespoon vegetable oil
4 whole dried red chili peppers, such as chile de arbol, skins pierced to prevent bursting
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon ground fenugreek seeds
1/8 teaspoon ground asafoetida
2 to 3 small Chinese or Japanese eggplant, cut into 1-inch pieces
1 large tomato, cut in 1/2-inch pieces
1/4 cup finely chopped fresh cilantro, including soft stems

Steps:

1. Soak the dals in the water 1 hour or longer. Meanwhile, prepare the coconut milk. Then, drain the dals, reserving the water. Place the drained dals, ginger, green chili peppers, and curry leaves in a blender and blend, adding some of the water to facilitate the blending, until smooth, about 30 seconds Add 1 tablespoons coriander, the cumin, and salt, and blend again. Then add the yogurt and blend once again until smooth.2. Heat the oil in a large nonstick wok or saucepan and fry the red chili peppers until golden, 1 minute, then add the cumin and mustard seeds they should splutter upon contact with the hot oil, so cover the pan until the spluttering subsides. Quickly add the remaining 1 tablespoon coriander, fenugreek seeds, and asafoetida, stir 30 seconds, and add the eggplant, bell pepper, and tomato. Cook, stirring, 1 minute.3. Add the yogurt mixture, a little at a time, stirring constantly to prevent it from curdling, until it comes to a boil. Rinse the blender with the remaining water, add it to the kadhi, and boil again. Reduce the heat to medium and cook, stirring, 5 to 7 minutes, then ad the coconut milk and cilantro and simmer until the vegetables are soft and the kadhi is thick and smooth, 5 to 7 minutes. Serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

SOUTH INDIAN CABBAGE WITH YOGURT

South Indian Cabbage With Yogurt image

This spicy curry is inspired by a recipe by the cookbook author Madhur Jaffrey. I've seen other vegetarian recipes for cabbage cooked with dal (which I've made optional here, so you don't have to go to a special Indian market), spices and coconut, but this one is the only one I've seen that's enriched at the end with warmed yogurt. Make sure that you don't let the yogurt get too hot or it will curdle. For a vegan dish, omit the yogurt.

Provided by Martha Rose Shulman

Categories easy, quick, weekday, side dish

Time 25m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons peanut oil or canola oil
2 teaspoons black mustard seeds
2 teaspoons split, peeled urad dal, or 1 teaspoon each urad dal and channa dal, soaked for 1 hour and drained (optional)
1 1/2 teaspoons cumin seeds, lightly toasted and ground
2 dried red chilies, or 1/4 to 1/2 teaspoon cayenne
2 teaspoons ground coriander seeds
1/2 teaspoon turmeric
1 medium onion, cut in half root to stem, then thinly sliced across the grain
1 small cabbage (or 1/2 large), cored and shredded
Salt to taste
3 to 4 tablespoons grated coconut (to taste)
1 cup plain low-fat yogurt

Steps:

Heat the oil over medium heat in a 14-inch wok or 12-inch skillet, and add the mustard seeds and dal (if using). As soon as the mustard seeds begin to pop, add the cumin, chilies or cayenne, coriander seeds and turmeric. Stir together, and add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the cabbage. Cook, stirring, for one minute until it begins to wilt. Salt generously, stir together, cover and turn the heat to low. Cook for about eight minutes until the cabbage is just tender. Stir in the coconut, taste and adjust seasoning. Keep warm.
Place the yogurt in a bowl, and place the bowl in a pot of hot water. Stir until the yogurt is warm. Scrape into the pan with the cabbage, and fold in. Serve warm with rice.

Nutrition Facts : @context http, Calories 96, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 167 milligrams, Sugar 4 grams, TransFat 0 grams

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