Ingredients with Measurements:
- 500g parrot feather (cleaned and chopped)
- 2 onions (finely chopped)
- 2 tomatoes (finely chopped)
- 2 green chilies (finely chopped)
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- Salt to taste
- 2 tbsp oil
- 1 cup water
Special equipment needed: None
Step-by-step instructions:
1. Heat oil in a pan and add cumin seeds. Let them splutter.
2. Add onions and green chilies. Saute until onions turn translucent.
3. Add ginger-garlic paste and saute for a minute.
4. Add tomatoes and cook until they turn mushy.
5. Add coriander powder, turmeric powder, red chili powder, and garam masala powder. Mix well.
6. Add chopped parrot feather and salt. Mix well and cook for 5 minutes.
7. Add water and cover the pan. Cook for 10-15 minutes or until the parrot feather is cooked and the curry thickens.
8. Serve hot with rice or roti.
30-40 minutes
Temperature: Medium heat
Serving size: 4-5 people
Nutritional information:
- Calories: 150 per serving
- Fat: 8g
- Protein: 10g
- Carbohydrates: 12g
- Fiber: 3g
Substitutions for ingredients:
- Parrot feather can be substituted with chicken or any other meat.
- Green chilies can be substituted with red chili powder or black pepper powder.
Variations:
- Add coconut milk for a creamy texture.
- Add vegetables like potatoes, carrots, or peas for a more wholesome curry.
Tips and tricks:
- Clean the parrot feather thoroughly before chopping.
- Use fresh spices for better flavor.
- Adjust the spice level according to your preference.
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 pan or microwave until hot.
Presentation ideas:
- Serve the curry in a bowl with rice or roti on the side.
- Garnish with fresh coriander leaves.
Garnishes:
- Fresh coriander leaves
Pairings:
- Rice or roti
Suggested side dishes:
- Raita (yogurt dip)
- Papad (crispy Indian flatbread)
Troubleshooting advice:
- If the curry is too thick, add more water.
- If the curry is too thin, cook for a few more minutes without the lid.
Food safety advice:
- Make sure to clean the parrot feather thoroughly before cooking.
- Cook the curry until the parrot feather is fully cooked.
Food history:
- Parrot feather curry is a traditional dish from the Indian state of Kerala.
Flavor profiles:
- Spicy, tangy, and flavorful
Serving suggestions:
- Serve hot with rice or roti.
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