Malabari Curry ( Pressure Cooking )
by Tarla Dalal
Malabari curry, an aromatic south indian curry prepared with a silky finish touch of coconut milk! make sure you do not add the coconut milk while pressure cooking or you”ll end up with an unpalatable disaster.
Malabari Curry ( Pressure Cooking ) recipe - How to make Malabari Curry ( Pressure Cooking )
Whistle: High 2 Preparation Time: Cooking Time: Total Time:
Makes 4 servings
To Be Blended Into A Smooth Paste
1/2 cup freshly grated coconut
3 to 4 curry leaves (kadi patta)
1 tbsp cooked rice
1 tsp chopped green chillies
4 clove garlic (lehsun) , peeled
25 mm (1") piece cinnamon
1 cloves (laung / lavang)
2 to 3 black peppercorns (kalimirch)
1 whole dry kashmiri red chilli , broken into pieces
2 to 3 tbsp water
Other Ingredients
1 tbsp oil
4 to 5 curry leaves (kadi patta)
1/3 cup chopped onions
1/2 cup chopped tomatoes
1/4 tsp turmeric powder (haldi)
1/2 cup potato cubes
1/2 cup cauliflower florets
1/4 cup chopped french beans
1/4 cup chopped carrots
1/4 cup fresh green peas
1/4 cup sliced baby corn
salt to taste
1 cup coconut milk
For Serving
steamed rice (chawal)
Method
Handy tip:
- Method
- Heat the oil in a pressure cooker, add the curry leaves, onions, tomatoes and turmeric powder, mix well and sauté on a medium flame for 2 to 3 minutes.
- Add all the vegetables, prepared paste and salt, mix well and sauté on a medium flame for another minute.
- Add ¾ cup of hot water, mix well and pressure cook on a high flame for 2 whistles.
- Allow the steam to escape using automatic/ natural release method, (refer handy tip) before opening the lid.
- Add the coconut milk, mix well and serve immediately.
Handy tip:
- Handy tip:
- Natural release method: to use this method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally. It works best for grains and for beans that you might use for salads, as quick-releasing the pressure can cause the beans to split apart.
- Automatic release method: turn the pressure selector dial on the lid to the release position and the steam will release.
Nutrient values per serving
| Energy | 333 cal |
| Protein | 4.5 g |
| Carbohydrates | 18.9 g |
| Fiber | 9.8 g |
| Fat | 26.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 191.1 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.9 mg |
| Vitamin C | 16.9 mg |
| Folic Acid | 22 mcg |
| Calcium | 32.5 mg |
| Iron | 1.6 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 11.9 mg |
| Potassium | 117.4 mg |
| Zinc | 0.3 mg |
Outbrain
Previously Mrs.Tarla Dalal prepared one special curry and named it as Malbari curry. But the above curry is differing with the previous preparation preparation.It used to be printed on back cover of telugu weeklies. My used to prepare now I am unable to find it. If you have any in your archives kindly post it.
Edited after original posting.