Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Coconut, Tamarind and Curry Leaf Broth
This is one of my favourite South Indian dishes; think of it as a dal, but without the lentils. The flavours from just a few ingredients – tamarind, curry leaves and spiced coconut – come together beautifully in this light accompaniment to rice. If you spot curry leaves in the supermarket, this is the perfect dish to make with them. Leftovers can be frozen.
|fresh curry leaves, roughly torn
|small shallots, peeled and halved
|black split urad dal
|Greek yogurt, at room temperature
|sea salt flakes, or to taste
|dried red bird’s eye chilli
|black mustard seeds
From the book