This is a south Indian gravy that is mixed with rice. It is very strong and rich and one of Mahesh's favorites. This is a winter curry and can be made with preserved vegetables or even papadam instead of vegetables. Or, instead of garlic and onion, you can substitute the same amount of
eggplant, drumstick, flat bean, or even cooked applam (papadums) instead
of onion and garlic.
Garlic and Pearl Onion Vetta Korrumbuh
Ingredients:
-- 1 1/2 cups pearl onions (I will likely sub red onion for this)
-- 2 heads of garlic
-- 2-3 T. Sesame oil (gingerly oil)
-- 1/4 t. mustard seed
-- 2 big shakes asofetida powder
-- 1 1/2 T. chana dal
-- 1/2 t. fenugreek seed (or a little more)
-- 3 t. sambar powder
-- 1 T. tamarind concentrate
-- 2 t. salt
-- little jaggery or sugar if tamarind is too sour
1. Peel the garlic and onions and set aside.
2. Put the oil in the pan with the mustard seed and asofetida powder. Too much asofetida will make it bitter. Turn on the pan. After the mustard pops, add in the chana dal, and then add in the fenugreek.
3. When the dal is a little brown add in the peeled garlic and onions. After a minute add in the sambar powder.
4. After that fries a little add in 2 cups of water and tamarind concentrate and salt. Add a little jaggery or sugar if the tamarind is too sour.
5. Boil until it becomes korrumba consistency (a thickish sauce). If you want to stretch it further you can thicken with a little rice flour mixed with water.
Instead of garlic and onion, you can substitute the same amount of eggplant, drumstick, flat bean, or even cooked applam (papadums) instead of onion and garlic.
Often served with potato curry and raita.
Garlic and Pearl Onion Vetta Korrumbuh
Ingredients:
-- 1 1/2 cups pearl onions (I will likely sub red onion for this)
-- 2 heads of garlic
-- 2-3 T. Sesame oil (gingerly oil)
-- 1/4 t. mustard seed
-- 2 big shakes asofetida powder
-- 1 1/2 T. chana dal
-- 1/2 t. fenugreek seed (or a little more)
-- 3 t. sambar powder
-- 1 T. tamarind concentrate
-- 2 t. salt
-- little jaggery or sugar if tamarind is too sour
1. Peel the garlic and onions and set aside.
2. Put the oil in the pan with the mustard seed and asofetida powder. Too much asofetida will make it bitter. Turn on the pan. After the mustard pops, add in the chana dal, and then add in the fenugreek.
3. When the dal is a little brown add in the peeled garlic and onions. After a minute add in the sambar powder.
4. After that fries a little add in 2 cups of water and tamarind concentrate and salt. Add a little jaggery or sugar if the tamarind is too sour.
5. Boil until it becomes korrumba consistency (a thickish sauce). If you want to stretch it further you can thicken with a little rice flour mixed with water.
Instead of garlic and onion, you can substitute the same amount of eggplant, drumstick, flat bean, or even cooked applam (papadums) instead of onion and garlic.
Often served with potato curry and raita.
