Regional flavours of India are truely amazing. The same type of dish will taste differently in every state of India. The secret lies in the spices of course. Each state and sometimes even cities have some favourite spice which is dominant in most dishes. Todays recipe is the do pyaaza. Almost every indian is familiar with this dish where onion is used in 2 forms, a ground paste of onions as well as sliced onions. In todays recipe, I have used whole shallots ( also called sambhar onions) as well as sliced onions. The Dakshin or southern twist is in the simple masala made dominantly with udad dal also known as black lentils. Udad dal rules southern India where its use in almost all idli and dosa preparation is extensive. Using Paneer in this dish gives it a north Indian twist.
Growing up in Pune, my knowledge of south Indian food was limited to dosa, idli and medu wada. Going to Priya restaurant for these treats was often, and something to look forward to. The fragrance of food as you entered this small and cozy restaurant on main street was mouth watering . Of course, the waiters would always direct us to go upstairs where it was for families and ladies only.
My interest in cooking led me to try out different dishes from all over India, leaving a medly of recipes in my cookbook. Spices in the south use udad dal which is roasted slowly and powdered with red chillies and asafoetida, peppercorns etc. Aside from the mainstays,South India also has a huge variety of delicious vegetatarian and non vegetarian food.
Todays recipe is based on chettinad style of cooking. Please do try this simple dish and serve with chappaties or adai rotis made with rice flour.
200 gms paneer cut into cubes
1 sliced onion
2 sprigs of curry leaves
1 tbsp tamarind paste
1 tsp mustard seeds
1/4 th tsp hing/ asafoetida
2 or 3 dry red chillies
15 black peppercorns
1 tbsp split udad dal
Corriander leaves to garnish
1. Dry roast together, udad dal, black peppercorns and dry red chillies. When the dal turns a light golden brown, shut the flame and keep aside to cool. Grind into a fine powder and keep aside.
2. Heat 1 tbsp of coconut oil, add mustard seeds , hing and curry leaves.
3. Now add whole shallots and stir fry on a low flame till the out skin of the shallots starts turning soft and light golden…about 4 to 5 mins.
4. Add the paneer and stir fry further for 5 mins and add sliced onions. Also add the tamarind paste.
5. Add salt to taste and powdered spice mixture. Mix well.
6. Cook further for few mins and add chopped corriander leaves.