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Side Gravy For Pulao
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| Ingredients: Ingredients- 1: 2 nos Dry red chili | |
| 1 tbsp | Corainder seeds |
| 1/2 tsp | Cumin seeds |
| 1 tsp | Black peppercorns |
| 1/2 tsp | Fennel seeds |
| 1/2 ” inch Cinnamon stick 2 nos Cloves 1 no Green cardamom 1 petal Star anise Ingredients-2: 15 nos Small onion 2 nos Green Chili | |
| 5 cloves | Garlic |
| 1 inch Ginger Ingredients-3: 2 nos Bay leaves | |
| 1/2 tsp | kasuri methi, (Dry fenugreek leaves) |
| 1 tsp | Kashmiri Chili powder |
| 1 tsp | Coriander powder |
| 1/4 tsp | Turmeric powder |
| 5 nos Curry leaves | |
| 2 tbsp | Coriander leaves,, (chopped) |
| 3 tbsp | Oil |
| 2 nos Tomato | |
| 1 tsp | Fresh ground coconut paste |
| 1 1/2 tsp | salt |
| 1/2 cup | Water,, (only if necessary) |
Instruction:
1.First step is to make a spice powder. Combine all ingredients in table-1 and dry grind to fine powder. (Dry roasting is not required)
2.Second step is to finely mince all the wet ingredients. This is really the key…. make sure you mince the onion, green chili ginger and garlic. If that’s a hard task then put them in the mixie along with ground spice powder and just use the pulse setting twice. (Do not add water, just run the mixie to mince them)
3.Heat oil in a pan and add bay leaves, dry fenugreek and curry leaves. Let them sizzle, then add the ground paste and keep frying over medium flame for about 10 minutes. You have to fry till the onion mixture gets rid of the raw smell. Now add the chopped tomatoes, red chili powder, coriander, turmeric powder and salt. Cook for another 10 minutes. The gravy will look slightly watery at this stage.
4.Keep sauteing until the oil separates. Once the gravy looks dark brown as shown, you are ready to add any veggie.
Veggie options: Mushroom / Potato or Long Green Peppers suits well for this gravy.Include little water to cook them thoroughly.
5.Last part is to add the teaspoon of ground coconut paste which gives good consistency. Simmer for few minutes and garnish with finely chopped coriander leaves.
6.Gravy consistency can be either adjusted with water or coconut paste.
a.For thick dark brown gravy – No coconut paste. Just add 1/4 cup water and simmer.
b.For light brown gravy – 1 tsp of coconut paste + 1/2 cup water.
c.For thin yellowish gravy – 4 tbsp coconut paste + 1 cup of water
Note:
This recipe will yield just enough gravy to feed 3 adults. You may adjust with water or coconut milk if you have few unexpected guests.
This version is very very spicy, so please cut down on the chilies if you are feeding the kids.
Recipe uploaded with Shop'NCook for iPhone.
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