Kichri Kari

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Step 1

In a deep pot add around 1/4 cup oil and heat, add the sliced onion, cumin seeds, cardamom pods and cinnamon sticks and fry until lightly golden. Add the boiled water and bring to the boil again. Lower the heat, Drain the water from the rice and then add rice to the boiling water, let this come to a boil again and then as the water reduces also reduce the heat until the water has reduced completely. Cover the pot and leave in medium heat until the rice and daal is fully cooked. (I leave in oven to keep warm)

Step 2

Mix the yoghurt with the salt, turmeric, ginger/garlic paste, curry masala and the gram flour, add enough cold water to thin the yoghurt mix (not too thin and not too thick)

Step 3

In a pot add around 2 TBS oil and add the Curry leaves, mustard and cumin seeds. Let this sizzle and pop. Now add the yogurt mixture and heat on medium heat while slowly stirring ensuring the yoghurt does not curdle and mixture has heated through. Turn off and leave on the side.

Step 4

Heat some oil in a non stick pan and add some mustard seeds and curry leaves and let these pop, then add sliced potatoes with salt, turmeric, red chili powder, coriander/cumin powder, garlic paste and salt. Mix all together and cover and let this cook on low heat until potatoes are cooked. Keep stirring every so often to make not sticking and if it is sticking then add a little water.

Step 5

In a non stick pan heat the oil and add the spinach and the sliced onions, mix gently and on medium heat let the spinach wilt. When the oil comes to the surface add all the spices and the cubed tomatoes and mix. Cover and let this all cook gently.

Step 6

Add sliced onion to the heated oil with the cumin seeds, cinnamon stick and Cardamom

Step 7

Fry until lightly golden

Step 8

Wash the rice and toor daal thrice and let this soak for around 30 minutes in warm water

Step 9

Add boiled water to the fried onions and then add the washed rice and cook until the rice and daal is Cooked throughout (the tomatoes are in the image as I steam them in the rice to make tomato Chutney)

Step 10

Now for the potato fry add mustard seeds and curry leave to the heated oil

Step 11

Wash and Slice the potatoes and add the to the pan

Step 12

Add the spices to the potatoes and mix well

Step 13

Cover and cook on low heat until the potatoes are cooked

Step 14

Add sliced onion to a pan with oil

Step 15

Add the chopped spinach and mix well and cook on low heat until the spinach has wilted

Step 16

Add all the spices and cubed tomatoes, mix and cook covered on low heat

Step 17

For the Kari, add cumin seeds, mustard seeds and curry leaves with oil to a pot and let this pop, add the yoghurt mixture and stir whilst heating gently (make sure the kari does not curdle

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