Ingredients with Measurements:
- 2 cups cooked rice
- 1 cup curd
- 1 onion, chopped
- 1 tomato, chopped
- 1 potato, diced
- 1 carrot, diced
- 1/2 cup green peas
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- Salt to taste
- 2 tbsp oil
- 2 cups water
Special equipment needed:
- None
Step-by-step instructions:
1. In a pan, heat oil and add cumin seeds and mustard seeds. Let it splutter.
2. Add chopped onions and sauté until golden brown.
3. Add chopped tomatoes and cook until they turn mushy.
4. Add diced potatoes, carrots, and green peas. Mix well.
5. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
6. Add 2 cups of water and bring it to a boil.
7. Reduce the heat and let it simmer for 10-15 minutes or until the vegetables are cooked.
8. In a separate bowl, whisk the curd until it is smooth.
9. Add the curd to the pan and mix well.
10. Add the cooked rice to the pan and mix well.
11. Let it simmer for 5-7 minutes or until the curry thickens.
12. Serve hot with papad or pickle.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 250 kcal
- Fat: 8 g
- Carbohydrates: 40 g
- Protein: 6 g
Substitutions for ingredients:
- You can use any vegetables of your choice.
- You can use yogurt instead of curd.
Variations:
- You can add coconut milk to make it creamy.
- You can add roasted peanuts for a crunchy texture.
Tips and tricks:
- Use fresh curd for best results.
- You can adjust the spices according to your taste.
Storage instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the curry in a pan or microwave until it is hot.
Presentation ideas:
- Serve the curry in a bowl with a spoon.
Garnishes:
- Garnish with chopped coriander leaves.
Pairings:
- Serve with papad or pickle.
Suggested side dishes:
- None
Troubleshooting advice:
- If the curry is too thick, add more water or curd to adjust the consistency.
Food safety advice:
- Make sure to cook the vegetables properly to avoid any foodborne illnesses.
Food history:
- Pakhala Curry is a traditional dish from the state of Odisha in India. It is usually served with leftover rice and curd.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve hot with papad or pickle.
Related Categories
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Region: Indian