Madras curry is a popular curry enjoyed widely across Tamil Nadu. Madras curry is an easily available street food delicacy relished by people from all socioeconomic background. Madras curry is known by different names. Salna, Salaan, Serva are some of the most commonly used references. The following recipe of madras curry will yield two servings, sufficient for two adults. A single serving will supply 297 kilo calories.To cook madras curry you will need the following ingredients,
Ingredients, Measurements & Nutritional Values
|For Curry Paste|
|Fennel seeds||1 teaspoon|
|Black pepper||1/2 teaspoon|
|Green cardamom||2 pods|
|Green Chilli||1 small|
|Curry leaves||10 leaves|
|To Parboil Cauliflower|
|Everything Else For Curry|
|Sunflower oil||1 tablespoon|
|Curry leaves||10 leaves|
|Turmeric powder||1 teaspoon|
|Red chilli powder||1 teaspoon|
|Coriander powder||1 tablespoon|
Click on the nutritional chart below to zoom
- Coconut in madras curry aids thyroid function. It also boosts metabolism by providing instant energy.
- Cauliflower, the vegetable of our choice in madras curry is rich in Vitamin C. High fiber and water content in cauliflower improves bowel movement.
Video walk through : Vegetarian Madras Curry – Parotta Salna
Instructions – Vegetarian Madras Curry – Parotta Salna
Make Curry Paste
- Set a pan on medium heat.
- Add coconut, fennel seeds, green cardamom,cinnamon stick and black pepper for a minute. Toast them for a minute or two. Pay close attention so that you don’t burn them
- Set aside and allow them to cool down.
- Once at room temperature, transfer the toasted ingredients to a blender. Add shallots, onion, tomatoes, curry leaves and green chillies.
- Add a splash of water and blitz into a smooth paste.
- Bring a pot of water to a rolling boil.
- Add cauliflower florets and cook them for 5 minutes.
- Drain the cauliflower through a colander and retain the stock. It is a better alternative to plain water.
Make Madras Curry
- Set a sauce pan or pot on medium heat.
- Add sunflower oil.
- Add some curry leaves and saute for a minute.
- Add the parboiled cauliflower and saute for a minute.
- Add the curry paste and salt to taste. Mix well and cook for 5 to 10 minutes.
- Add turmeric powder, red chilli powder and coriander powder. Mix and simmer for a minute or two.
- Add cauliflower stock or water. Maintain a semi thick consistency. Don’t dilute it too much.
- Cover and cook on medium-low hear for 15 to 20 minutes.
- 20 minutes later, taste the curry and balance the flavours.
- Turn off the heat and rest the curry for at least for an hour or two before serving.
Serve madras curry with any rice, millet or bread.
Madras Curry, the hissing cooker way. Enjoy responsibly.