Ingredients with Measurements:
- 1 cup mixed pickle
- 1 cup grated coconut
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tsp salt
- 2 tbsp vegetable oil
- 1 cup water
- 1 tbsp lemon juice
- Fresh cilantro, chopped (for garnish)
Special equipment needed:
- None
Step-by-step instructions:
1. In a blender, blend the mixed pickle and grated coconut until it forms a smooth paste.
2. In a large saucepan, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
3. Add the chopped onion, garlic, and ginger to the saucepan. Cook until the onion is translucent, stirring occasionally.
4. Add the coriander powder, turmeric powder, red chili powder, and salt to the saucepan. Stir well and cook for 1-2 minutes.
5. Add the mixed pickle and coconut paste to the saucepan. Stir well and cook for 2-3 minutes.
6. Add the water to the saucepan and stir well. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes.
7. Add the lemon juice to the saucepan and stir well.
8. Garnish with fresh cilantro and serve hot with rice or bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for cooking
Serving size:
- 4 servings
Nutritional information:
- Calories: 215
- Fat: 17g
- Carbohydrates: 12g
- Protein: 3g
- Fiber: 3g
Substitutions for ingredients:
- Mixed pickle can be substituted with any type of pickle.
- Grated coconut can be substituted with coconut milk.
Variations:
- Add vegetables such as potatoes, carrots, or green beans to the curry.
- Add chicken or shrimp for a non-vegetarian version.
Tips and tricks:
- Use a non-stick saucepan to prevent the curry from sticking to the bottom.
- Adjust the amount of red chili powder according to your spice preference.
- Add more water if the curry is too thick.
Storage instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a saucepan over low heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with a side of rice or bread.
Garnishes:
- Fresh cilantro
Pairings:
- Rice or bread
Suggested side dishes:
- Raita (yogurt dip)
- Papadum (crispy Indian flatbread)
Troubleshooting advice:
- If the curry is too thick, add more water.
- If the curry is too spicy, add more coconut milk or yogurt to balance the heat.
Food safety advice:
- Make sure to cook the curry thoroughly to prevent any foodborne illnesses.
Food history:
- Mixed pickle and coconut curry is a popular dish in South Indian cuisine.
Flavor profiles:
- Spicy, tangy, and creamy.
Serving suggestions:
- Serve hot with rice or bread.
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Region: Indian