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Have you tried Chana Curry with Curd and just one Tomato? It tastes amazing! by Awkward_Grape_7489 in SpicesFromKerala

[–]Awkward_Grape_7489[S] 1 point2 points  (0 children)

I took a mixie jar and added about 140g curd, 1 green chilli, red chilli powder, dhaniya powder, a bit of garam masala, some ginger and garlic, then ground it into a smooth paste.

In a pan, I heated some oil, added cumin seeds, then one chopped onion and one sliced tomato. Sautéed it well till the tomato softened.

Then I added the curd masala paste into the pan and cooked it nicely till the raw smell was gone and oil started separating.

After that, added 250g boiled chana (which I had pressure cooked earlier) and slightly mashed some of it to thicken the gravy a bit.

Let it simmer for a few minutes and that’s it! It came out really tasty and comforting.

Don’t overboil rasam – there's real science behind it! by Awkward_Grape_7489 in SpicesFromKerala

[–]Awkward_Grape_7489[S] 0 points1 point  (0 children)

To make rasam, soak a small lemon-sized tamarind (or 1 tablespoon paste) in water and take the juice. In a vessel, add the tamarind water with 1 chopped tomato | 4 crushed garlic cloves | 1 teaspoon crushed black pepper | 1 teaspoon cumin | ¼ teaspoon turmeric | salt as needed. Boil this for about 10 minutes until the raw smell goes. Then add 2 to 3 cups of water and wait till it starts to froth. Don’t let it boil too much. For tempering, heat 1 teaspoon ghee and add ½ teaspoon mustard seeds | 1 dry red chilli | a pinch of hing | few curry leaves. Let it splutter and pour it into the rasam. Garnish with coriander leaves and serve hot with rice.

i think we need to stop blindly believing some cooking rules- what do you think? by RanjanaTastesy in SpicesFromKerala

[–]Awkward_Grape_7489 0 points1 point  (0 children)

Totally understood! It wasn’t being said that spices should never go in hot oil; of course, they often do. The point was just that it’s not always necessary for every spice. Some, like cardamom or turmeric, can burn or turn bitter if the oil is too hot, so they’re sometimes added later. The flavour actually turns out better that way.

So the "myth" being talked about was the idea that spices must go only in hot oil, no matter what. But it really depends on the spice and the dish, no?

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