| 1 cup dry matki (moth), soaked overnight and sprouted (yields 3-4 cups)
1 tsp cumin seeds
1 tsp mustard seeds
1 onion, diced
5-6 fresh curry leaves
1/2 cup raw or roasted peanuts
1 large potato, peeled and cubed
1 heaped tbsp kolhapuri chutney (adjust to taste)see below for the recipe to make chutney
1/2 tsp turmeric
1 tsp tamarind paste
2 tsp jaggery powder (unrefined sugar)
salt to taste
3 tbsp oil
Method:
1. Heat oil and saute the cumin seeds, mustard seeds, curry leaves and onions.
2. Add the peanuts, sprouts, potato, turmeric, kolhapuri chutney and salt and saute for a couple of minutes.
3. Add 5-6 cups of water (or enough to make a curry of your desired consistency) and bring the curry to a boil. Simmer till the sprouts are tender and the potatoes are cooked.
4. Add the tamarind and jaggery and simmer for a few minutes more.
5. Taste and adjust the seasoning for the balance of salt, sweet and sour flavors.
Servings: -3-4 people
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(Kolhapuri Masala)
Ingredients
1 cup red chilli powder
1 cup coriander seeds
1 tbsp cumin seeds
1/2 cup shredded dry coconut (unsweetened)
1 tbsp sesame seeds
1/2 tbsp black peppercorns
1/2 inch cinnamon stick
1/2 tbsp cloves
1 tsp fennel seeds
1/2 cup onions, roughly chopped
8-10 garlic cloves
1 cup cilantro leaves, patted dry and minced
2 tbsp oil
Method:
1. Toast all the whole spices on a dry skillet. Set aside.
2. Fry all ingredients (except red chilli powder) together in oil till dry and browned.
3. Grind the fried stuff to a fine powder.
4. Mix with the red chilli powder.
5. Cool and store in an air-tight container in the refrigerator.
Note: This spice mixture is made with fresh onions so please take care that they get well-browned and dry, otherwise the chutney will spoil. You might want to cut the recipe down to 1/4 or so, since the quantities given are pretty large. Once the chutney is ready, usal is made in minutes. |
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