How to Make South Indian Curries

Most Indian restaurants in America serve north Indian cuisine. Try making a south Indian curry to discover the art of the ‘dry curries,’ and just how flavorful, simple and delicious they can be.

Difficulty: Moderately Easy

Instructions

1. Choose 2-3 vegetables for the dish, such as combinations of carrot, cabbage, cucumber, eggplant, squash, tomato, spinach or okra. South Indian food is predominantly vegetarian.

2. Pre-chop the vegetables, including 1-2 medium onions.

3. Place the onions in a pan with some vegetable oil, black mustard seeds, cumin seeds and whole dried red chilies. Heat and sautee for ten minutes, adding a pinch of turmeric half-way through.

4. Add the rest of the vegetables, along with a teaspoon of cumin, crushed coriander seed, salt, pressed garlic, grated ginger and garam masala. Sautee for five minutes.

5. Stir in about one quarter cup of shredded, unsweetened coconut. Add a pinch of red chili powder and salt.

6. You may need to add a little water to soften the vegetables, but let it evaporate eventually so your curry is dry.

7. Just as the vegetables are becoming tender, add a teaspoon of tamarind, some fresh chopped cilantro and a pinch of sugar

8. Serve with basmati rice and plain yogurt.

Tips & Warnings

• Vary the amounts of Garam Masala and red chili powder to control the level of spice in your curries.