Notes about Recipes in this book

• Tamil roasted curry powder 2 (Thool 2): method B

  • VineTomato on October 21, 2017

    The smell as you roast the spices is incredible!

• Idli

  • mjes on May 26, 2017

    One can get an idli mold that fits into your Instant Pot. It is useful for several steaming applications.

• Spicy carrot relish (Carrot sambol)

  • VineTomato on October 21, 2017

    A nice way to add a bit of fresh veg to your curry. Added more for the goodness of the veg than the flavor. I also made the beetroot version which is all the same ingredients minus the grated coconut (and swapping carrot for beetroot!) - nice, but same comment for the carrot version.

• Warm bitter gourd relish (Karawila sambol)

  • kitchen_chick on April 11, 2018

    The recipe doesn’t say how long to soak the bitter gourd in salted water. It reads as if the slices are only in the water for a few minutes at best. I did a bit of googling, and I’m seeing 10-30 minutes soak time to reduce bitterness.

• Lentil mallung (Parippu mallung)

  • kitchen_chick on October 10, 2018

    Very tasty. Love the tang that the squeeze of lime at the end adds. There’s a conversion mistake for the water. Use 400ml (1.5 cups), not the 7oz listed.

  • Kiwibackhome on April 10, 2025

    Delicious. Added spinach. I always double the curry leaves!

• Stuffed [bell] peppers (Malu miris)

  • kitchen_chick on April 17, 2018

    Very tasty! (Vegetarians/vegans: leave out the maldive fish and you're good.) That said, I used cubanelle peppers, and the stuffing recipe was a bit scant for my peppers. I will make 1.5 the amount of stuffing next time. The recipe says that they normally use banana peppers, but it calls for bell peppers. If you use bell peppers, I'd probably make 2x or more stuffing, especially if they're large. Rampe leaves are the same as pandan leaves, and while it's better if you have it, the recipe will work without.

• Aubergine [eggplant] and tamarind curry (Kathirikai pitattal)

  • Kiwibackhome on April 10, 2025

    Very nice. Roasted the aubergine. Doubled the curry leaves. Added a bit too much tamarind (hard to judge when the recipe asks for 300ml but it cooks down)

• Tamil mutton curry (Aatturatchi kari)

  • VineTomato on October 21, 2017

    I’m giving this a four star as the flavors are good and I didn’t have the best result but went about my own way of cooking the curry! I made in pressure cooker and then roasted the curry with the marrow bones at the end. I added too much water to the pressure cooking stage. The roasting worked well. I am after making the same bone marrow curry they serve at Hoppers in Soho (it is the best!) - this was not it, but through no fault of the recipe which was good. The search continues.