South Indian Mixed Vegetable Curry Recipes
SOUTH INDIAN MIXED-VEGETABLE CURRY
Known as a vegetable kurma in the Tamil Nadu region, there are hundreds of versions of this dish throughout southeastern India. Its basic premise is very simple: you parboil diced vegetables-two vegetables or ten, whatever is in season-drain them, and then dress them with a coconut-yogurt mixture seasoned with spices such as mustard seeds and whole dried chilies. All vegetables are fair game-eggplants, zucchini, squashes, peas, carrots, potatoes, cauliflower, pumpkins.... The motto of this dish seems to be "What have you got? I can use it." It is also quite delicious. Grated fresh coconut is now sold in a frozen form at most South and Southeast Asian stores. If you wish to use unsweetened, desiccated coconut instead, soak 2 1/2 tablespoons in warm water to barely cover, let that sit for an hour, and then proceed with the recipe. In the South it is generally eaten at room temperature-balmy-with rice and legumes, but I often serve it in the summer, when my garden is at its most productive, as a salad/ vegetable dish that accompanies Indian or Western meats.
Yield serves 4
Number Of Ingredients 12
Steps:
- Bring 1 cup water to a boil in a small pan. When boiling, add 1/2 teaspoon salt and the carrots, beans, and peas. Boil for about 3-4 minutes or until the vegetables are just tender. Drain and put in a bowl.
- Combine the coconut, yogurt, cayenne, and 1/2 teaspoon salt, stirring well to make a sauce. Pour this over the vegetables. Do not mix yet.
- Pour the oil into a small frying pan and set over medium-high heat. When hot, put in the mustard seeds, urad dal, and red chili. As soon as the mustard seeds begin to pop, a matter of seconds, put in the curry leaves and then pour the oil and spices over the coconut-yogurt dressing. Now mix the vegetables gently with the dressing and spices, and serve warm or at room temperature.
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