Garlic Curry with Chapatis & Cucumber Pachadi

I now laugh in the face of normal quantities of garlic. Since chicken with 40 cloves I consider myself a hardcore garlic eater. I’m sure you can smell my breath from wherever you are. This recipe contains a whopping 3 whole bulbs and on top of that 3 whole onions, which is a lot of allium considering there’s not much else bulking out this curry save a couple of tomatoes, chillies and spices.

The recipe comes from a book called ‘Indian’ by Das Sreedharan. In it, Das describes how people, “wonder how the garlic is so well tamed by the spicy and tangy tamarind sauce” and it is, but still…wow. Eating this curry is a little bit like being slapped in the face with a spicy lemon, I imagine. At first you pucker up with all that tamarind and then the double heat of red and green chilli kicks in before you cautiously lift a now yellow clove to your lips and bite down on a still crisp and still strong, whole clove of garlic. Then another and another. I really got into munching them down but it definitely felt a bit weird.

I served it will a coconut-heavy vegetable number and we scooped up the lot with my first attempt at chapatis using my new tava. I need to practice getting the shape more uniform but otherwise they were pretty fine and I even managed to get them to puff up a little bit.

I am of the opinion that no curry meal is complete without some sort of raita or other yoghurt based accompaniment and my favourite now is this cucumber pachadi, a recipe from one of my Flickr contacts, which you can find here. It is unusual (to me, at least) in that diced cucumber is first gently simmered with ginger so it is lightly cooked and then cooled and mixed with the yoghurt and a coconut, chilli and mustard seed paste. A temper of coconut oil, dried red chilli and curry leaves is poured on top. I served this to friends recently and they literally squabbled over the bowl.

One more thing about that garlic curry – I would suggest leaving it overnight before serving if you can bear it. Most curries are better the next day but with this the garlic and tamarind really get busy with each other overnight, melding into something  just that little bit softer. You still won’t need to worry about vampires though; I was sweating that shiz for a week.

Garlic Curry (from ‘Indian’ by Das Sreedharan)
Serves 4

75g tamarind pulp (from a block)
3 tablespoons vegetable oil
200g garlic cloves, peeled (yep)
1 teaspoon fenugreek seeds
1/2 teaspoon fennel seeds
10 curry leaves
3 onions, peeled and finely chopped
3 green chillies, slit lengthways
1/2 teaspoon chilli powder
1/2 teaspoon turmeric
2 tomatoes, finely chopped

Put tamarind pulp in a bowl with 900ml hot water, breaking the pulp up as much as possible. Allow it to soak for 20-30 minutes before straining the water into a bowl through a sieve, pressing down on the pulp to extract as much as possible.

Heat 1 tablespoon of the oil in a pan and add 50g of the garlic, 1/2 teaspoon of the fenugreek seeds and the dried chillies and fry for 1 minute. Remove and drain oon kitchen paper. Transfer to a blender and process to a fine paste.

Heat the remaining oil in a large pan then add the fennel and remaining fenugreek seeds and cook for 1 minute or until they are golden brown. Add the onions, curry leaves and chillies and cook on medium heat for 5 minutes or until the onions are soft and then add the turmeric and chilli powder, followed by the chopped tomatoes. Mix well and cook for 5 minutes, stirring often.

Add the remaining garlic cloves, the garlic paste from the blender and the tamarind liquid. Cook on a low heat, stirring often for 15 minutes or until the mixture is thick and the garlic well cooked. I actually cooked this for about 15 minutes longer and the garlic was still crisp.

Chapatis (from Madhur Jaffrey’s Curry Bible)

Mix 125g chappati flour (or equal mix of white and wholemeal flours) with about 120ml water and a pinch of salt (my addition, chapatis don’t usually have any) to make a soft dough. Knead well for 10 minutes then shape into a ball and put aside in a bowl with a damp cloth over the top for at least 15 minutes. You can also chill for future use.

When ready to cook, set your tava or heavy based frying pan over a medium high heat while you knead the dough again and divide into six balls. Dust your surface with flour and roll out into a circle about 13cms in diameter. Pick up the chapatti and slap it in your hands to get rid of extra flour then slap it on the tava. Cook for ten seconds then flip it. Cook for another 10 seconds then flip again and using a damp cloth, dab it all over then flip it again – this should make it puff up.

Repeat with the remaining balls of dough. Apparently you can do the puffing up bit just by putting it in the microwave.

Category: Bread, Curry, Far Out Crazy, Healthy, Main Dishes, Sauces, Condiments and Spreads, Side Dishes, Vegetables | Tags: , , , , , , 17 comments »

17 Responses to “Garlic Curry with Chapatis & Cucumber Pachadi”

  1. Lizzie

    Holy moly. That is a fuck-lot of garlic. I wondered what that smell was… It looks delicious though.

    I usually get chapatis to puff up by slapping them on a naked fire for a few seconds. They puff up like a dream and you get nice scorchy bits.

  2. Helen

    Lizzie – Yep, that smell was me. Nice tip on the chapatis! I’ll try it next time.

  3. shayma

    really lovely. and i shall try pachadi- i love food from kerala. your chapatis are beautiful! x shayma

  4. Gail

    Looks amazing – as long as the nearest and dearest are also having the same amount of garlic, it’ll be fine, right?

  5. Sharmila

    I love that book – got it for about £2 in some bargain bin, the fools.

    Pachadi’s are great. The okra dish I sent to you is a pachadi too. Particularly tasty if you have alongside rice with spinach in coconut milk.

  6. Johanna GGG

    sounds amazing – love garlic and want to eat it just like this – ok maybe a few less chillis

    just made your chard tart with carrot and oat crust – e thought it the best thing he had had for ages and ages – kept raving – it was a big hit – thanks!

  7. Kavey

    Wow! Never heard of garlic curry, very interesting.
    My mum puffs up rotis/ chapatis same way as Lizzie suggests – cooking on tava and then a final few moments on the naked flame, she holds and turns them there using a tong, holding at the edge… definitely a skill I don’t have, am too cackhanded.

  8. Su-Lin

    Geeeeeeeeeeez… Saw this on your Flickr and am glad you blogged it. That is a SERIOUS curry.

  9. James

    So brave. That’s this month’s garlic supplements in one go.

    Maybe interesting to try with black garlic?

    Spinach and coconut milk sounds lush.

  10. Jenn AKA The Leftover Queen

    That looks so good – but I bet you needed to pair this meal with a napkin to wipe your brow in between bites! Talk about medicinal!

  11. The Graphic Foodie

    …”I was sweating that shiz for a week”. Ha ha classic! Looks mighty fine.

  12. Becci

    This looks a.maze.ing. FMM (f**k my mouth).

  13. Y

    Garlic curry? Cucumber pachadi? Not familiar with either, but they both look like two fantastic dishes! AND you made your own chappati! Will you please adopt me and cook for me every day??

  14. aforkfulofspaghetti

    Garlic curry? I am SO all over that – what a fantastic thing!

    Looks fantastic, Helen – looking forward to trying it. And breathing it over everyone else for days on end. Mwahahahahahah.

  15. Dangerous Variable

    Reminds me of home in Malaysia… the garlic curry is called a rassam back home.

  16. gastrogeek

    are those your chapattis? They look just like my aunties. Being a bit of a garlic fiend this definitely appeals, a must try if ever I saw one.

  17. oxfordfood

    Well, you shouldn’t be getting any colds for a while. I love garlic, and garlic curry is a completely new one on me, so thanks for making me aware of its existence!


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