My Favorite Curry

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It’s probably wrong for a curry blogger to have a favorite curry — that’s sort of like a parent having a favorite child — but if I had to choose, I’d say Thakkali Payaru Curry from South India.

Of course, I’ve come to love my coconut Thai curries…but this Indian dish has such an elegant simplicity that I’d made it countless times (and, in fact, once won my family’s Iron Chef competition for my efforts). It’s also vegetarian, which should please my numerous readers who have asked for veggie recipes.

So this isn’t my original recipe (is there such a thing?) but my own version of a recipe listed on page 110 of Curry Cuisine, which I’ve mentioned numerous times is the Best. Cookbook. Ever.

Please note, if you’re a vegan, you could omit the yogurt.

Try this dish — it’s an easy one. You’ll be hooked, like me, on curry cuisine.

Thakkali Payaru Curry

3 tbsp oil (I use sunflower)
1/2 tsp black mustard seeds
4 cloves garlic, diced
10 curry leaves (I use dried ones purchased at Kalustyan’s)
one yellow onion, diced
2 green chiles, sliced lengthwise
1/2 tsp chili powder
1 tsp coriander
1/2 tsp turmeric
3 ripe tomatoes, diced
5 oz spinach (about half of bag)
1 can black-eyed peas
2-3 tsbp yogurt

Heat oil in skillet. Add mustard seeds; when they pop, add onions and stir for a few minutes. Add garlic and curry leaves. When onions are soft, add all the spices and chili peppers; stir well. Add the tomato. Let cook for a few minutes. Stir in spinach, and cook over low heat for several minutes until spinach starts to wilt. (You could briefly cover the pan for a while, if desired.) Stir in the black-eyed peas. When warmed through, take off heat. Add the yogurt. Stir, serve….and fall in love. Yum!

*Please note the above photo. Anyone from upstate may recognize the Syracuse China pattern…Strawberry Hill.

5 Responses to “My Favorite Curry”

  1. Healy Jones Says:

    Would this taste good with chickpeas instead of the black eyed peas? Not the biggest black eyed pea fan.

  2. colleen Says:

    I haven’t tried it with chickpeas….but that sounds like a fine alternative. Let me know how it turns out!

  3. S Au PanD'ore Says:

    I used pinto beans which are my favorite and it was sooo good!

  4. crackingcurry.com » Blog Archive » Happy National Curry Week! Says:

    […] that’s cause for celebration. Tonight, I’ll be making an old favorite,¬†Thakkali Payaru Curry from South India, to pay tribute to this momentous event. Could an American version of National Curry Week be far […]

  5. crackingcurry.com » Blog Archive » Ridiculously Easy Vegetarian Curry Says:

    […] eye chiles and spices like turmeric, corinder and chili powder — then please make this much better version. If you’re in a pinch, the following will do. Actually, it will do just fine (see above […]

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