Ease of Preparation: Easy
Preparation Time: 10 min
Cook Time: 10 min
Servings: 1
Recipe By: Monisha Bharadwaj
From: Gourmet Indian in Minutes
Used with permission of Kyle Books
Other Indian
Other Indian
Cumin and Pepper Curry
This sharp curry is from southern India, where it is served as a soup or over steamed rice. It is flavored with whole cloves of garlic. In the villages, people hang strings of garlic outside their homes to ward off evil forces. This dish is often recommended to those whose appetite needs a boost.
Ingredients
2 tablespoons sunflower oil
1 teaspoon cumin seeds
10 peppercorns
1 teaspoon tamarind paste
10 ounces dry, unsweetened coconut (3 1/2 cups)
pinch asafoetida
salt
2 cloves garlic, lightly smashed
1 teaspoon cumin seeds
10 peppercorns
1 teaspoon tamarind paste
10 ounces dry, unsweetened coconut (3 1/2 cups)
pinch asafoetida
salt
2 cloves garlic, lightly smashed
Directions
Heat half the oil, and lightly fry the cumin seeds and peppercorns.
Add the tamarind, coconut, and asafoetida. Stir.
Grind this mixture, along with a little water, in a blender to make a smooth paste. Add 3 cups water to make a thin curry. Add salt and heat.
Heat the remaining oil. Add the garlic, brown it, and pour into the curry. Stir and serve hot.
Add the tamarind, coconut, and asafoetida. Stir.
Grind this mixture, along with a little water, in a blender to make a smooth paste. Add 3 cups water to make a thin curry. Add salt and heat.
Heat the remaining oil. Add the garlic, brown it, and pour into the curry. Stir and serve hot.
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