Saturday, June 21, 2008
To all our friends out there who would like to try out plant-based food and don't know how to go about it, here's a dish that will be well-accepted by all Malaysians alike, regardless of religious beliefs and racial status.
Malaysians are really blessed to thrive in a harmonious and multi-racial society - to be able to enjoy the different cultures - not forgetting our scrumptious array of food!!! What better way to enjoy each other's culinary delight than to partake in food that is free from meat that may be taboo to most of us.
I hope you'd like this Indian dish which can be served with rice, roti canai, chapati or naan bread.
It's so versatile !! Hope you like it.
VEGETABLE CURRY (Kerala style)
(serves 4-6 persons)
350g yellow dhal (Malawi) ) Wash dhal and cook in about 1200ml of water with the turmeric
1/2 tsp turmeric powder ) for about 20-30 minutes or until you can mash it soft with the back
) of a wooden spoon. You can lightly mash it or leave them whole. Do
) not pour off the water. Set aside for later.
6-7 okra (ladies fingers) cut into 1" lengths
1 medium size onion, sliced
3 medium size potatos, cubed
2 medium size tomatoes, cut into wedges
2 tbsp tamarind juice (optional)
100g grated coconut
curry leaves (10-12 leaves)
2 tbsp sambar powder (from Malay/Indian grocery shops. It's premixed ground spices)
1 tsp mustard seed (biji sawi)
1 red chilli, cut into short lengths
Salt and oil
(1) Fry the cut ladies fingers in 1 tbsp of oil for 2-3 minutes or until oil is absorbed. This helps to
keep the veg firm. (The Chinese do this by dry-pan frying them for 1-2 minutes to stop
them from becoming goo-ey before cooking). Dish up and keep aside.
(2) Return the cooked dhal to the stove and stir in the potatoes and onion slices and continue
cooking over low heat for 8-10 minutes or until veg are half-cooked.
(3) Add in tomatoes and the pre-fried okra and cook for another 10 minutes or so until all veg
are tender. Add in extra water if too dry. Stir in the tamarind juice (if using) and turn off
heat. Cover to keep hot.
(4) Fry the grated coconut and half the curry leaves in 1 tbsp of oil. Add a little water to the
sambar powder and blend in with the coconut before adding all to the cooked vegetables in
(5) Heat a little oil in pan, add the mustard seeds (biji sawi), remaining curry leaves and the cut
chilli and let them sizzle for a few minutes over low heat. Cove pan otherwise the mustard
seeds will pop out of pan!!! Add this to the pot. Finally, add salt to your taste before
Happy cooking and enjoy your handiwork!!