Curry Kitcherie is a family favorite passed down from my fathers side. Kitcherie simply referring to the rice, this recipe has been changed and adapted by so many regions and families. This is how I make it. Simple in its ingredients yet bursting with flavor, it has earned its place on my table, and hopefully on yours!
Curry Kitcherie
This recipe is a 3 step process - rice, potatoes and then the curry.
Rice:
1 cup rice of choice 1 1/2 cups hot water 1 tablespoon olive oil 1 teaspoon salt
1/2 teaspoon turmeric
Place rice in a bowl and thoroughly wash the rice to remove starchy water. Once water runs clear, fill the bowl again with water and set aside. Rice should soak for at least 15 minutes.
After 15 minutes drain the water and set washed rice aside.
In a pot add oil. Once oil has heated add washed rice to pot and cook till the rice begins to change color to opaque. Then add water, salt and turmeric. Turn heat down to low and cook for 10 - 15 minutes till the water has reduced to rice level. Then turn heat off and place the lid on the pot to steam. Do not remove off stove heat.
Potatoes:
4 large potatoes 1 teaspoon salt 1/2 teaspoon turmeric 1/2 - 1 teaspoon chili powder (depending on desired spiciness - add more add less)
Oil 1/2 can liquidized tomatoes Hot water
Peel and cube potatoes. Place in pot and add salt, turmeric and chili powder. Drizzle with oil and mix well till oil and spices evenly coat the cubed potatoes. Place on stove on medium heat and add boiling water to potato level.
Leave to cook till potatoes have softened. Then add tomato and mix well. Leave to simmer for 5 minutes. Then turn heat off.
Potatoes and rice can be cooked at the same time.
Curry:
500ml buttermilk or Laban 2 heaped tablespoons chickpea flour (chana flour) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 teaspoon turmeric 1 teaspoon salt 1 teaspoon crushed green chili (reduce for less heat or leave out all together)
Add all ingredients to a bowl and whisk till well incorporated. Set aside.
Finely slice 1/2 small onion. Add to pot with oil. Allow onion to cook till translucent then add 2 teaspoons mustard seeds and 2 curry leaves (curry leaves optional). Cook till fragrant then add curry mixture. Stir and allow to come to a gentle boil. The color will change to a bright yellow. Turn heat off.
Serve hot with rice and potatoes.
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