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Parthade Curry

Parthade Curry is a traditional Indian recipe for a classic curry of parthade (steamed vegetarian dish of greens and chillies in a ground rice dough). The full recipe is presented here and I hope you enjoy this classic Indian version of: Parthade Curry.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Additional Time:

(+2 hours marinading)

Serves:

4-6

Rating: 4.5 star rating

Tags : CurryChilli RecipesVegetarian RecipesSpice RecipesIndian Recipes



Method:

Extract 250ml thick coconut and 750ml thin coconut juice from 1 coconut as follows: Grind the fresh coconut to a paste and when the paste is smooth add 300ml water (and the juice of 1 coconut) and mix thoroughly. Squeeze as much coconut milk from the resulting mixture as possible. Then add a further 800ml water, mix and squeeze the coconut milk out into a separate bowl to give you a thin coconut milk.

Roast each spice separately in a dry frying pan and when fragrant place in a coffee grinder and grind finely. Then add to 500ml of the thin coconut milk. Fry the grated flesh from the remaining coconut and 1 onion, finely sliced in a little ghee. When the onion is soft and translucent add the thin coconut with the spices. Cook for five minutes then add the remaining thin coconut milk. Season with salt and simmer for a few minutes. Finally, add the tamarind paste and the parthade. Cook for 15 minutes and serve with rice and/or naan bread.