The craving stuck - as it always does - in the late hours of the night. Food from home - my mom's awesome cooking. The words of hermeneutics and subject were starting to blur and form flakes of rice and spots of curry in front of me. I closed the book, had a cup of chai and then went to sleep. But, that feeling of course will not just say goodbye.
So, found some frozen grated coconut at the supermarket. And, a nice ripe eggplant[brinjal]. Came back and got to work. The curry of this blog post is called Nadiya bara tarkari or fried coconut balls in spicy gravy. I served this curry is served with a baigana bhaja[brinjal sabzi] and steamed rice. Oh, yumm and joy has come back to the world.
My mother of course makes this curry best. That was discovered after having this meal. I mean, the author is good but not that good - yet. This curry is authentic and luxurious - something you can make for a nice Sunday lunch or an Indian dinner to surprise and impress. For me personally, I think Oriya cuisine is very underrated. I mean, you have your butter chicken, your dosa even your vada pav - but, where are the dahibara aludum, kasa mansa or nadiya bara tarkari. So this post will be the start of a series of posts highlighting and promoting this cuisine so close to my heart.
I have taken some shortcuts with this meal simply because you usually do not have time to grate coconut and then blend your spice paste. So, I have studded this post with nice little cheats for a express treatment of this homely classic.The main work over here would be the boiling the potatoes, slicing the onion and chopping the chili. Once that is done, it is ready-set-go.
Make your baras or the coconut balls
1 packet frozen grated coconut
1tbsp turmeric
1tbsp red chili powder
1tsp coriander powder
1tsp cumin powder
salt to taste
flour for coating
Oil for frying
In a bowl add 80 percent of grated coconut. Add the spice powders and salt according to your taste. Mix everything together and then make nice round balls.
As the oil heats to a smoking point, dust the balls with flour. Fry till golden brown. Remove.
Make your curry:
1 medium onion sliced
1 chili chopped
1 and half tbsp ginger-garlic paste
2 tbsp tomato puree
1tbsp red chili powder
1tsp haldi
1tsp coriander powder
1tsp cumin powder
1tbsp garam masala
1 large potato cubed and boiled
salt
water
Heat oil. Add the onion and chili and fry.
While the onions are frying, add the ginger-garlic paste, tomato puree, red chili, turmeric, coriander and cumin powder and make a paste to 2 tbsp of water. This is a major cheat that saves you time and concentrates your flavor.
Add the spice paste and stir. Add some water to the spice bowl, clean and then add the water to the gravy. Adjust salt and spice and cook. It will take some five minutes.
Add the potatoes and fold in. Add a cup of water and simmer for a few minutes till all the curry comes together. Add the coconut balls and fold in the curry. Be careful so as not to break them.
Sprinkle some garam masala and simmer for two more minutes. Your curry is done.
So, found some frozen grated coconut at the supermarket. And, a nice ripe eggplant[brinjal]. Came back and got to work. The curry of this blog post is called Nadiya bara tarkari or fried coconut balls in spicy gravy. I served this curry is served with a baigana bhaja[brinjal sabzi] and steamed rice. Oh, yumm and joy has come back to the world.
My mother of course makes this curry best. That was discovered after having this meal. I mean, the author is good but not that good - yet. This curry is authentic and luxurious - something you can make for a nice Sunday lunch or an Indian dinner to surprise and impress. For me personally, I think Oriya cuisine is very underrated. I mean, you have your butter chicken, your dosa even your vada pav - but, where are the dahibara aludum, kasa mansa or nadiya bara tarkari. So this post will be the start of a series of posts highlighting and promoting this cuisine so close to my heart.
I have taken some shortcuts with this meal simply because you usually do not have time to grate coconut and then blend your spice paste. So, I have studded this post with nice little cheats for a express treatment of this homely classic.The main work over here would be the boiling the potatoes, slicing the onion and chopping the chili. Once that is done, it is ready-set-go.
1 packet frozen grated coconut
1tbsp turmeric
1tbsp red chili powder
1tsp coriander powder
1tsp cumin powder
salt to taste
flour for coating
Oil for frying
In a bowl add 80 percent of grated coconut. Add the spice powders and salt according to your taste. Mix everything together and then make nice round balls.
As the oil heats to a smoking point, dust the balls with flour. Fry till golden brown. Remove.
Make your curry:
1 medium onion sliced
1 chili chopped
1 and half tbsp ginger-garlic paste
2 tbsp tomato puree
1tbsp red chili powder
1tsp haldi
1tsp coriander powder
1tsp cumin powder
1tbsp garam masala
1 large potato cubed and boiled
salt
water
Heat oil. Add the onion and chili and fry.
While the onions are frying, add the ginger-garlic paste, tomato puree, red chili, turmeric, coriander and cumin powder and make a paste to 2 tbsp of water. This is a major cheat that saves you time and concentrates your flavor.
Add the spice paste and stir. Add some water to the spice bowl, clean and then add the water to the gravy. Adjust salt and spice and cook. It will take some five minutes.
Add the potatoes and fold in. Add a cup of water and simmer for a few minutes till all the curry comes together. Add the coconut balls and fold in the curry. Be careful so as not to break them.
Sprinkle some garam masala and simmer for two more minutes. Your curry is done.
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