TONIGHT! South Indian cuisine wraps up :)
Potato Sabzi–Fry mustard & cumin seeds, dried red chilies, and curry leaves in hot oil, then add in minced ginger and green chilies, uncooked split urad dal and chana dal lentils, and cashew pieces, then toss in some sliced onions and cook till soft. Mix in turmeric, salt, and boiled, chopped potatoes, then finish with a spritz of lime and cilantro. Makes a great stuffing for dosas or its own dish.
Coconut Chutney–blend together frozen-fresh (not dried) shredded coconut, dry-seared green chilies, cilantro, and ginger, yogurt, salt, and coconut milk, then fry mustard seeds, red chilies, asafoetida, curry leaves, and split urad dal lentils in hot oil and pour in (then mix in, but it looked cooler this way!). Delicious spread or dip.
Spicy Tomato Chutney–fry cumin and mustard seeds in hot oil, then add in red onions and eventually garlic and dried red chilies, then finally tomatoes, salt, and red chili powder. Cover and cook till softened, chill, then blend into chunky dipping sauce or spread. So tasty!
On the left–vegetable sambar! A spicy Indian stew thickened with cooked lentils and flavored with mustard seed, cumin seed, coriander powder, turmeric powder, red chili powder, coconut milk, tamarind paste, curry leaves, and dried red chilies. The veggies include diced onion, whole shallots, crushed garlic, plus chunked up sweet potatoes, carrots, bottle gourd, and tomatoes. Boil till softened and mix in some cilantro and salt to taste. I mixed in a little rice to bulk it up a bit.
Beside that, we’ve got a mysore masala dosa foldover–the urad dal and rice batter from last night has fermented beautifully into a thick, foamy batter that spreads out into thin crispy dosa crepes. Once you’ve got one nice and crisp, spread on some tomato chutney, potato sabzi, mozzarella cheese, and cilantro and fold it over. Delicious!
Finally, there’s a plain, rolled dosa–crisp, light, and tasty!
What a fuckin’ supper, man :-D
