Jeerige Kattu

Like I mentioned in my previous posts, we are enjoying a prolonged period of feasting. My aunt J used to make this delicious curry which I last tasted decades ago. The taste lingered in my memory and it took us these years to get down to the kitchen stove and simmer a pot of curry. When she visited us this time, we all wanted her to make this curry. She did and we loved the curry very much.

We will need,

Toor dal 1/4 cup
Turmeric a pinch
Black pepper corns 1 tsp
Ghee 1 tsp

For the masala paste
Onion 1 medium
Dried red chillies 6-8(Byadagi chillies)
Huli Pudi/ Sambar powder 1 tsp
Tomato 1 medium
Jeera 1.5 tsp
Coconut 3 tbsp
Garlic 3 cloves
Tamarind 1/4 tsp

Ghee 3 tbsp
Mustard 1/4 tsp
Curry leaves a handful
Dried red chillies 2-3  
Salt to taste

Method:

• Wash and clean the dal and combine it with 2-3 cups of water, pepper corns and turmeric in a pressure cooker.
• In a wok, toast all the ingredients for the masala paste except the tamarind one by one. Remove and allow the mixture to cool down. Pulse the mixture into a smooth paste.
• Combine the masala paste with a cup of water and bring it to a boil. Reduce heat and bring it to a simmer.
• Meantime, pulse the dal and the peppercorns in a blender till smooth. 
• Pour the dal paste into the simmering masala paste. Increase heat and add a little water to bring the mixture to a desired consistency. Bring the mixture to a boil and simmer the mixture again.
• Prepare the Oggarane/Tadka. Heat the ghee. Throw in the mustard, curry leaves and he dried red chillies. Once they splutter, remove from heat and pour into the simmering curry. 
• Adjust salt and serve hot with rice.