How To Cook Indian project - Dishes 23-24

After all the time that went into making the samosas, the biryani from a few weeks back, I wanted to find something that didn’t have a million steps. In steps the following lamb pulao recipe.

Erachi Choru (Lamb pulao - page 480)

My regular substitutions applied here, halved the red onions and the green chilies, and then used a brown rice instead of a white rice. Other than that, followed the recipe. I do still need to work on adjusting the rice to water ratio, when I substitute brown rice in. I still feel like my rice is ending up more moist and starchy instead of light and fluffy.

Vendakkai Mor Thalippu (Okra in a yogurt coconut curry- pages 245-6)

I finally figured out where to find fresh okra. Apparently you need to go a larger grocery store, because the small ones don’t think it’s important enough to carry. That’s fine, I’ll make a special trip for okra.

I feel like when I seem pictures of yogurt sauces, they turn out very white in color. But the second I add even a pinch of turmeric, it becomes much more yellow. I don’t know if others are doing some magic in Lightroom or something else, but this is how mine turned out - a very turmeric-colored sauce.

My regular adjustments applied, reduced the chilies and red onions by half.

Disclaimer and links: As I can’t just post the recipe from the book (I guess I don’t want to get in trouble over copyright) I am including links to similar recipes. That said, I didn’t make the linked recipes, so I can’t vouch for them. I’m only including them in case you want to make something similar, but don’t want to buy the book.

• A Kapoor Vendakkai Mor Thalippu recipe online. It seems similar enough to the one in the book. And his pictures have a yellow curry too! I feel less alone now.

• I could not find an Erachi Choru recipe online from Sanjeev Kapoor, though. There are a few that came up in a online search, but didn’t feel comfortable linking them since they were unrelated to the book.