Can you tell me which country/region did you get the recepie from? Just curious about the use of fenugreek because in my culture they use it very specifically and never for a curry powder.
I would have no idea on its origins. I grabbed a recipe 20 years ago and made adjustments to it until it felt right. I do remember that fenugreek was part of the recipe and I didn’t change the amount.
The “rule” I follow is, if the recepie is supposed to be sour, say tamarind rice you have to add fenugreek as it adds bitterness and cuts through the sourness a bit.
Further, some other weird rules I follow is, if tamarind goes in then jaggery goes in. Example: Rasam, Sambar or even tamarind rice haha.
That’s interesting. Fenugreek is probably one of the spices I know the least about. I’ve never done any experiments with it and different dishes to see what experience it creates. None of the recipes you named are ones I’ve even heard of. I think most of my Curry experiences from the northern and western parts of the country. For example, I don’t think I’ve ever encountered a seafood recipe in an Indian restaurant and I know seafood is much more common in the South.
Interesting but to make it interesting Bengali cuisine have a lot of sea food dishes. Albeit Bengal is in east of India.
Also tamarind rice is very easy and simple to make.
Ingredients
2 tbsp of groundnuts
2 tsp of urad dal (if available)
2 tsp channa dal (if available)
1 small lime sized tamarind soaked in water
1 brown onion sliced
1 green chilli sliced
2 cups cooked rice
2-3 tsp salt (according to preferance)
1 tbsp brown sugar/ palm sugar/ jaggery
1-2 tbsp oil to saute (neutral oil such as sunflower or peanut oil preferred)
Curry leaf (if available)
Method
In a pan, heat oil until medium hot, add peanuts let it cook for a while, add urad and channa dal saute until crispy/crunchy set aside.
In the same pan add a bit more oil, saute onions, green chilli and curry leaves until you feel right. Squeeze the tamarind and add the tamarind water, add brown sugar cook until the mixture turns jammy. Turn off the gas, add rice and salt accordingly mix it well until rice soaks in the colour of tamarind.
Woala enjoy!!!
Enjoy it with your bean salad(side salad) for your protein and fibre goals :p
Can you tell me which country/region did you get the recepie from? Just curious about the use of fenugreek because in my culture they use it very specifically and never for a curry powder.
I am a south Indian BTW
I would have no idea on its origins. I grabbed a recipe 20 years ago and made adjustments to it until it felt right. I do remember that fenugreek was part of the recipe and I didn’t change the amount.
The “rule” I follow is, if the recepie is supposed to be sour, say tamarind rice you have to add fenugreek as it adds bitterness and cuts through the sourness a bit.
Further, some other weird rules I follow is, if tamarind goes in then jaggery goes in. Example: Rasam, Sambar or even tamarind rice haha.
That’s interesting. Fenugreek is probably one of the spices I know the least about. I’ve never done any experiments with it and different dishes to see what experience it creates. None of the recipes you named are ones I’ve even heard of. I think most of my Curry experiences from the northern and western parts of the country. For example, I don’t think I’ve ever encountered a seafood recipe in an Indian restaurant and I know seafood is much more common in the South.
Interesting but to make it interesting Bengali cuisine have a lot of sea food dishes. Albeit Bengal is in east of India.
Also tamarind rice is very easy and simple to make.
Ingredients 2 tbsp of groundnuts 2 tsp of urad dal (if available) 2 tsp channa dal (if available) 1 small lime sized tamarind soaked in water 1 brown onion sliced 1 green chilli sliced 2 cups cooked rice 2-3 tsp salt (according to preferance) 1 tbsp brown sugar/ palm sugar/ jaggery 1-2 tbsp oil to saute (neutral oil such as sunflower or peanut oil preferred) Curry leaf (if available)
Method
In a pan, heat oil until medium hot, add peanuts let it cook for a while, add urad and channa dal saute until crispy/crunchy set aside.
In the same pan add a bit more oil, saute onions, green chilli and curry leaves until you feel right. Squeeze the tamarind and add the tamarind water, add brown sugar cook until the mixture turns jammy. Turn off the gas, add rice and salt accordingly mix it well until rice soaks in the colour of tamarind.
Woala enjoy!!!
Enjoy it with your bean salad(side salad) for your protein and fibre goals :p