Reshma Seetharam

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My recipe edition in the Herald, January

on January 10, 2018

In the news

Tamarind goat curry

My telugu (people from Andhra, a southern Indian state) friends make this curry so well, I just fall for the color of the curry, and the way the tamarind soaks the meat to make it tender and juicy. Yum, try it. You may use goat, lamb or pork.
What I used: Serves 4
2lb goat meat with bone
½ cup tamarind cleaned and soaked in 1 cup water or 3 tsp thick tamarind paste
Whole garam masala (4-6 cloves,1 inch cinnamon, 2 cardamoms, 2 bay leaves, 1tsp fennel seeds)
1 tsp black pepper seeds
2 tsp ginger garlic paste
2-3 tsp red chili powder
½ tsp cilantro seed powder
2 cups red onion diced
¼ cup dry coconut powder
4tsp canola oil
Salt to taste

Use a large, heavy-based pot. Over medium heat, add oil. Toss the whole garam masala and pepper seeds. Toast for 2-3 minutes until aromatic. While they are toasting, add half the onion. After the onions turn golden brown, turn off the heat and let cool. Add the tamarind and coconut to the cooled mixture, and grind to a fine paste.
Back in the large pot, Add oil, on m…

Almond obbattu/holige/puran poli - almond stuffed sweet bread

Yet another version of obbattu/holige/puran poli. This version is crisp and flaky, similar to a coconut obbattu.

Kasi soppina haalu saaru/ Ganike haalu saaru/ Greens milk curry

This is a fresh green that can be found growing everywhere in South India. It belongs to the Solanum family, with lovely green leaves and produces tangy little blue or red berries. The solanum nigrum leaves are also uses as herbs in medicine. The curry is unmistably green, and has a subtle yet distinct taste. It can be made into chutneys or curries. Try it, I bet you will like it.
What you need: Serves 4 3 cups kasi soppu/ganike soppu/solanum nigrum leaves 3-4 Garlic 4-5 Black pepper seeds 3 red chilies 3 tsp dry coconut 2 tsp ghas ghase/khus khus /poppy seeds 1/2 cup milk 1/2 cup hesarukalu(green gram)/kadalekalu(channa dhal)/dry avarekalu/fresh kadale beeja (peanuts) Tempering : A tsp of ghee/oil, curry leaves and mustard seeds.
If you use dry grams/dhals, then warm them well on dry heat, and cook them well. If you are using fresh peanuts, just boil them with a little water and salt. Set aside.
In a bowl, add the greens, sprinkle a little water, and add in the garlic, black pepper, red chilie…

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