I got home from work about 6:30pm and still wanted to cook something nice for the family. I too wanted some comfort food...
Menu like rasam sadham, Kari kootu came to mind. Reminded me of warm summer days in ammamma's house. Yes, I wanted that feeling. It is funny how much of our memories are tied to food and smells... I guess that would be the Indian in me.
So here goes...
Wash and drain 1.5 lb meat (i prefer goat but lamb will do as well). Add meat to cooker and mix well with little castor oil, salt, pepper pdr, jeera pdr, and turmeric pdr. Add some curry leaves too. Let simmer for a while before closing with whistle. Then cook till preferred tenderness. I like it almost falling off the bones. Keep this aside.
In another vessel, heat abt 1-2 tbsp oil. Add a small stick of cinnamon (pattai) and some curry leaves. Add thinly sliced cabbage (1 cup) or halved brussel sprouts or red cabbage or nool kol(cut like French fries). Nool kol is called kohl rabi here. Cook till veges are half cooked. In a mixing bowl, mix together 1/2cup tomato sauce/ crushed tomatoes from can or equivalent fresh tomatoes. If you are using fresh tomatoes then crush them gently. Not pureed. Mix in some chili pdr, pepper pdr and jeera pdr. The last 2 are optional. I cook half the masala with the meat and add half to the sauce. Blend the sauce well and add to veges. Boil for not more than 2-3 minutes.
Now add the meat and all contents from cooker. Add cilantro chopped. One thing is to not chop the cilantro too small, cos they lose the power to flavour and get lost. So all in moderation. Let the whole kootu come together. Simmer till this happens.
Enjoy with chapathi or rasam sadham.
Menu like rasam sadham, Kari kootu came to mind. Reminded me of warm summer days in ammamma's house. Yes, I wanted that feeling. It is funny how much of our memories are tied to food and smells... I guess that would be the Indian in me.
So here goes...
Wash and drain 1.5 lb meat (i prefer goat but lamb will do as well). Add meat to cooker and mix well with little castor oil, salt, pepper pdr, jeera pdr, and turmeric pdr. Add some curry leaves too. Let simmer for a while before closing with whistle. Then cook till preferred tenderness. I like it almost falling off the bones. Keep this aside.
In another vessel, heat abt 1-2 tbsp oil. Add a small stick of cinnamon (pattai) and some curry leaves. Add thinly sliced cabbage (1 cup) or halved brussel sprouts or red cabbage or nool kol(cut like French fries). Nool kol is called kohl rabi here. Cook till veges are half cooked. In a mixing bowl, mix together 1/2cup tomato sauce/ crushed tomatoes from can or equivalent fresh tomatoes. If you are using fresh tomatoes then crush them gently. Not pureed. Mix in some chili pdr, pepper pdr and jeera pdr. The last 2 are optional. I cook half the masala with the meat and add half to the sauce. Blend the sauce well and add to veges. Boil for not more than 2-3 minutes.
Now add the meat and all contents from cooker. Add cilantro chopped. One thing is to not chop the cilantro too small, cos they lose the power to flavour and get lost. So all in moderation. Let the whole kootu come together. Simmer till this happens.
Enjoy with chapathi or rasam sadham.
"It is funny how much of our memories are tied to food and smells."
ReplyDeletegud lines shobs ! Keep writing errr cooking!