Friday, June 17, 2011

Bhutti / Spicy Coconut Curry

Bhutti is a spicy Mangalorean curry made with the following combinations- mushroom, cabbage and cauliflower and potato, cabbage and potato, cauliflower and potato, potato, ivy gourd or tendli. I made it with cauliflower and potato combination in the photo. It is usually served with the bland dalithoy or dal. 

3 cups chopped cauliflower and potato (you can select the vegetable quantity as desired)
3 medium onions
1 cup grated coconut
6-7 red chilies (byadgi or kashmiri with mild pungency prefered) 
1 teaspoon tamarind paste or 1/4 lemon sized tamarind
1 tablespoon coriander seeds
4 tablespoons oil (preferably coconut oil)
salt for taste

Fry the coriander seeds on low flame for 3-4 minutes till it is slightly heated. Take care so that it should not change color to brown. Grind the coconut, tamarind, chilies and coriander into a coarse paste. Traditionally, the coriander seeds are put in the end of the grinding process and only a pulse or two is run to ensure that the coriander is very coarsely ground. The paste should be ground with as little water as possible into a thick paste.
Heat oil in a pan and add chopped onions. Fry onion till transparant and ensure that it does not turn brown or caramelize. Add the cauliflower and cook covered. the cauliflower should be half cooked and not be mushy. Add the ground coconut paste and get the curry to a boil on very low flame for around 10-15 minutes. Serve hot with rice and dal.