Thought for Today
Mysore Pak Curry Recipe
Ingredients:
For Mysore Pak Curry:
- 1 cup besan (gram flour)
- 1/2 cup ghee (clarified butter)
- 1/2 cup grated coconut
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon garam masala powder
- Salt to taste
- Chopped coriander leaves for garnishing
Instructions:
- Prepare Mysore Pak:
- In a heavy-bottomed pan, heat ghee over low heat.
- Add besan (gram flour) to the melted ghee and roast it on low flame, stirring continuously, until it turns golden brown and aromatic. This process may take about 15-20 minutes.
- Once the besan is roasted well, add grated coconut and continue to roast for another 2-3 minutes.
- Turn off the heat and allow the mixture to cool down slightly.
- Grease a plate with ghee and pour the roasted besan-coconut mixture onto the plate. Spread it evenly using a spatula. Allow it to cool completely and set. Once set, cut it into small pieces to make Mysore Pak.
- Prepare Curry:
- Heat 2 tablespoons of ghee in a pan over medium heat.
- Add mustard seeds and cumin seeds. Let them splutter.
- Add chopped onions and sauté until they turn translucent.
- Add ginger-garlic paste and sauté until the raw smell disappears.
- Add chopped tomatoes and cook until they turn soft and mushy.
- Add Spices:
- Add turmeric powder, red chili powder, coriander powder, and salt to taste. Mix well and cook for a couple of minutes until the spices are well combined and aromatic.
- Add Mysore Pak:
- Now, add the pieces of Mysore Pak to the curry mixture. Gently mix them together, taking care not to break the Mysore Pak pieces.
- Simmer:
- Add a little water to adjust the consistency of the curry. Bring it to a gentle simmer and let it cook for 5-7 minutes, allowing the flavors to meld together.
- Finish with Garam Masala:
- Sprinkle garam masala powder over the curry and give it a final stir.
- Garnish and Serve:
- Garnish the Mysore Pak Curry with chopped coriander leaves.
- Serve hot Mysore Pak Curry with steamed rice, roti, or any Indian bread of your choice.