Monday, April 13, 2009

mom's cookin = Moor Korambe

My mom and dad are in town for the week and my goal for my mom is to teach me south Indian cooking, it is freaking hard unless you watch someone! And my mom's generation, they do not measure anything so I made her give me measurements while we made the food. My dad is just hanging out on the couch and the cutest thing is that my husbands name is Amrit and he keeps calling him amurth and we've been married for 7 months now!
Now for the recipe, this is for Moor Korambe (i can't explain what it is so just check out the ingredients and if it suits your taste try it out) The okra in this recipe can be switched our for white pumpkin, green squash or green pepper) This recipe will make for about 6-8 people.

1 TBSP = channa dhal
1/8 Cup = thur dhal
1-1/2 cup = home made yogurt
15 pieces = cut coconut (for size see picture)
6 pieces = med/small green chili (see picture for size)
1 TSP = cumin
1/4 TSP = turmeric powder
pinch = asafoetida
preference = cilantro
preference = curry leaves
preference = okra
preference = canola oil
salt = per steps below
water = per steps below

1. Soak Channa Dhal and Thur Dhal in warm water for 15-20 min & cut okra pieces (see picture for size)
2. Mix yogurt and 1 cup water, wisk together.
3. Put yogurt mixture into the pot that will hold your final dish, set aside.
4. Put coconut, green chili, cumin, soaked dhals (minus the water they were soaking in), 1/2 tsp salt and 1-1/4 cups water into blender and blend till all the ingredients are grinded well.
5. Take the blended mixture (add water in blender to get all of it out) and add to the yogurt mixture.
6. Add turmeric, asafoetida, 1 tsp slat, and clinatro to mixture.
7. Turn the stove to medium and boil the mixture.
8. While that is getting hot, in a seperate pan add canola oil, mustard seeds and curry leaves and fry till curry leaves are a bit brown, then add this to the mixture. (be carefull the mustard seeds when hot will pop)
9. Using the same pan you just used for the curry leaves, add canola oil and the okra and fry till okra are a bit brown.
10. Smell the mixture to see if the turmeric smell is gone, when it is then it is done.
11. Add the okra to the mixture, taste for salt content and add as needed.

You eat this with white jasmine rice. A good veggie to go with it is okra. Directions are easy-

1. cut okra
2. add oil, mustard seeds, channa dhal and urad dhal to pan, fry for a bit till you can smell it
3. add turmeric powder and red chilli powder to pan
4. add okra (see picture for size) and fry
5. add salt

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