Rendang Curry

About Rendang Curry

Ingredients

• Mixed vegetables (baby corns, carrot, French beans), chopped 1 cup
• Potatoes, boiled, peeled and cubed 1 cup
• Fresh red chillies, seeded and finely chopped 2
• Garlic cloves, finely chopped 6
• Ginger, finely chopped 1 tbsp
• Turmeric powder ½ tsp
• Oil 2 tbsps
• Galangal, finely chopped 1 tbsp
• Lemongrass stalk, slit in the middle 1
• Shallots, finely chopped ½ cup
• Kaffir lime leaves 6 to 7
• Coconut milk 3 cups
• Salt to taste
• Fresh coconut, scraped and lightly roasted for 5 minutes 3 tbsps

How to Make Rendang Curry (Stepwise Photos)

Method

1. Put fresh red chillies, garlic, ginger and turmeric powder in a mixer jar and grind to a fine paste.
2. Heat oil in a non-stick pan, add galangal, lemon grass and shallots and saute for 1 minute.
3. Add the ground paste, mix and add lime leaves. Saute for 2-3 minutes.
4. Add the mixed vegetables and boiled potato and mix till all the vegetables are well coated with the sauce.
5. Add coconut milk and mix. Add salt and roasted coconut and mix. Cover and cook for 5 minutes.
6. Transfer into a serving bowl and serve hot.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps