Coriander Curry – South Indian Style

Step 1: Prepare Masala (Dry Roast Spices)

Heat 1 tablespoon of sesame oil in a pan. Add 2 tablespoons of coriander seeds and fry them well until you get a nice aroma and the seeds turn slightly brown. This should take about 1-2 minutes.

Step 2: Add Remaining Spices and Chillies

To the pan, add 1 teaspoon of cumin seeds, 1 teaspoon of fennel seeds, and 1 teaspoon of peppercorns. Give everything a nice sauté for another 2 to 3 minutes until well roasted. Once done, add a few curry leaves and 2 to 4 dry chillies (adjust according to your spice preference). Continue frying until the chillies are slightly roasted.

Step 3: Grind Masala Paste

Let the roasted spices cool down completely. Once cooled, transfer them into a mixer jar. First, grind the spices without any water to a coarse powder. Then, add the tamarind water (from a lemon-sized tamarind soaked in 1/2 cup of water for 10 to 15 minutes, with waste removed) into the mixer jar. Now, grind this mixture into a fine paste.

Step 4: Prepare Tempering

Take a clean pan and add around 2 to 3 tablespoons of sesame oil. Once the oil is hot enough, add 1/2 teaspoon of mustard seeds, 1/2 teaspoon of split black gram, and 1/2 teaspoon of fenugreek seeds. Allow them to splutter. Add 8 to 10 garlic cloves and a few curry leaves. Also, add 1/4 teaspoon of asafoetida. Sauté everything well until the garlic cloves turn slightly golden brown.

Step 5: Cook the Curry

At this stage, add 1/2 teaspoon of turmeric powder and 1 tablespoon of sambar powder (if using chili powder, add less). Give everything a nice mix. Now, add the ground masala paste to the pan. Along with this, add 1 cup of water (you can rinse the mixer jar with this water to get all the masala). Give everything a nice mix, ensuring no lumps. Add the required amount of salt.

Step 6: Simmer and Garnish

Close the pan with a lid and cook on a medium flame until the oil oozes out and separates from the curry, indicating it's well cooked. Once the oil has separated, switch off the flame. Top the coriander curry with a few fresh coriander leaves for garnish. Your spicy South Indian coriander curry is now ready to be served hot with rice and roti.

• Adjust the quantity of dry chillies based on your spice preference, as some varieties are spicier than others.

• Ensure the garlic turns slightly golden brown during tempering for optimal flavor.

• If sambar powder is not available, you can use chili powder, but add a lesser quantity as it might be spicier.