South Indian Green Curry Recipes
SOUTH INDIAN SPICY EGG CURRY
This south Indian spicy egg curry recipe is quick ever-day dinner or lunch recipe that you cook. It pairs well with rice or rotis(flatbread). It's super easy recipe and takes less than 30 minutes to get the curry from your stove to the dinner table. Hard boiled eggs cooked in simple yet flavor packed Indian masala is this egg masala curry. It's spicy, decadent, satisfying and comfort meal on your plate.
Provided by Jyothi Rajesh
Categories curry Dinner Lunch Main Course
Time 27m
Number Of Ingredients 15
Steps:
- Make hard boiled eggs using the instructions mentioned above. After peeling the shells, make 4 slits on the egg whites and keep aside.
- Heat 1 tablespoon oil. Add 1 teaspoon turmeric powder and 1 tablespoon red chili powder. Stir immediately else the spices will burn. Place the hard boiled eggs in the pan and roast it in oil for few minutes on low flame. Ensure eggs are coated well in the spices and gets roasted well. Remove eggs from the pan, keep aside.
- Into the same pan pour remaining oil. Fry all the whole spices mentioned in the ingredients list (bay leaf, cinnamon, cloves). Saute finely chopped onions in oil until it turns pink. Add ginger-garlic paste and saute till raw smell of the paste is gone and onions turn brown.
- Now add all the spice powder and give it a quick stir.
- Pour tomato puree and cook till puree turns thick and you see oil separating from the sides of the pan.
- Pour about 1 cup water and salt to taste and let it bring to boil and all the spices blend to-gether.
- Place hard boiled eggs into the curry now, cover eggs with the curry masala.
- Place a lid and cook for few minutes on low flame. Turn off the stove. Garnish with coriander leaves. Serve hot with rice or roti.
Nutrition Facts : Calories 143 kcal, Carbohydrate 14 g, Protein 8 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 186 mg, Sodium 88 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
SOUTH INDIAN-STYLE VEGETABLE CURRY RECIPE
This easy one-pot meatless main gets its complex flavor from a combination of spices including coriander, cumin, turmeric, cayenne, and cinnamon. The spices marry in a rich, flavorful sauce that has a comforting, belly-warming appeal. Read Ellie Krieger's blog post to learn more about the healing power of spices and how this recipe came together. Slideshows: Browse more One-Pot Meals and 30-Minute Vegetarian Dinners.
Provided by Ellie Krieger
Categories Main Course
Yield 6
Number Of Ingredients 22
Steps:
- In a 5- to 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes. Add the cauliflower, sweet potatoes, tomatoes, and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick. Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with the cilantro.
Nutrition Facts : ServingSize 6, Calories 300 kcal, Fat 90 kcal, SaturatedFat 2 g, TransFat 10 g, Carbohydrate 45 g, Fiber 12 g, Protein 12 g, Sodium 680 mg, UnsaturatedFat 6 g
CLASSIC INDIAN GREEN CURRY
This delicious Green Curry is a household favorite!! It uses minimal ingredients, is extremely easy to make and tastes spectacular!! Definitely a perfect weekend meal for the family!
Provided by Scrambled Chefs
Time 25m
Number Of Ingredients 10
Steps:
- In a blender, take chopped coriander, green chilies and 2 tablespoon of yogurt and blend into a smooth consistency. Add this to the remaining yogurt and mix. Set aside.
- In a saucepan, on medium heat, add cooking oil, garlic and ginger paste and cook for 30 seconds. Add the chicken to this and cook till the color of the chicken becomes white - indicating that it has cooked from the outside.
- Add salt, turmeric and garam masala at this stage and cook for 30 seconds more.
- Now immediately add the blended green yogurt mixture to the saucepan. Leave it to cook on low heat for 10-15 minutes or until the water evaporates and the curry becomes thick.
- Make sure, before taking the curry off the stove, that the chicken is tender and has cooked all the way through. If the chicken isn't tender yet, add a little more water and cook for 5 minutes more.
- Serve hot with Naan.
Nutrition Facts : Calories 348 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 103 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 36 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 779 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
SOUTH-INDIAN GREEN CURRY
This is a unique family recipe for a simple curry that can be made by beginners.
Provided by naaz_jazz
Time 45m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Wash the chicken and marinate it for an hour with salt and turmeric powder.
- In a food processor,make the green curry paste as follows :
- Grind together the garlic,ginger,green chillies,corriander and mint leaves ,green chillies and onion halves with a dash of water till you get a smooth paste.
- Heat oil in a pan,add bay leaves,cloves,whole black pepper,star aniseed,stir for just half a minute.
- Then add the green curry paste,saute it for about 1minute.
- Mix one pint of warm water with the dessicated coconut powder in a separate bowl,stir till no lumps remain,and pour this into the pan.(Leave a tablespoon cocnut cream aside for garnishing)Stir till you get a smooth,even,green consistency for a minute
- Add the marinated chicken,stir slightly ,cover and cook on medium heat for 30minutes with occasional stirring
- Garnish with a swirl of fresh single cream and coriander leaf.
- Serve hot with Turmeric Basmati rice and mini Naans
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