Friday, March 7, 2008

Red Chori Curry

This is another curry I do regularly . There are two versions : gravy type and dry type. The gravy type is similar to 'puli kuzhambu'. The dry version can be eaten as a evening snack or as a side item for rice. I'm not good in giving a nice write-up about the recipes I'm blogging. But this curry tastes really good. You will agree with me once you try this.

Gravy Type:


red chori- 1 1/2 cups
onion- 1(medium,chopped)
brinjal-3(cut lengthwise)
chilli powder- 1 tsp
corriander powder- 2 tsp
cumin powder- 1/2 tsp
turmeric powder- 1/4 tsp
tamarind paste- 1 1/2 tsp
curry leaves
coconut milk- 1/4 cup

Soak red chori overnight and cook it with some salt and turmeric powder. Heat oil in kadai and fry mustard seeds & urad dal. Then fry onions and brinjal until half done. Now add tomato, curry leaves and all the masala powders. Fry until raw smell goes. Then put tamarind paste, required salt and the water used to boil chori. Bring it to a nice boil. When the brinjal is cooked add chori and coconut milk. Allow it to boil for one more time and switch off gas. Serve with hot rice.

Dry Curry:

Red Chori- 1 cup (cooked)
onion- 1/2 (small,chopped)
red chillies- 2 (broken)
curry leaves- few
grated coconut- 3 to 4 tbsp

Heat oil and fry mustard seeds,urad dal and channa dal. Then add onions and cook till transparent. Also add red chillies and curry leaves. After a few minutes add chori, required salt and coconut. Mix well.

No comments: