It’s 10.30 PM and I am facing computer screen since a while trying to finish up an upcoming post. Everyone in the house are in deep sleep relaxing themselves after the daily chaos of life. But right now I am hard on myself to finalize some of the recipe posts to be scheduled during my vacation. But you know what, I feel zero words. No thoughts at all. It’s like I sit down, bring in the recipe, edit the pictures. Now, uh, what do I have to say ? Blank. It seems so simple but it is sometime very hard to make the thoughts to flow through fingers as words. Today actually I had to write about a rice accompaniment, say yogurt curry which is prepared using tindora (tondekayi) one of my favorite veggie. Tondekayi majjige huli is a basic comforting rice side dish that tastes amazingly yummy.
It’s probably a curry that can alone beat the heat of sunny days and cool our body internally. Being in UAE since 5 years, I have learnt to keep myself cool and hydrated during summer through food. Because the electrical appliances like AC can run 24 hours a day to keep us cool externally. But our internal organs should be kept intact with right food during right season. Which is why yogurt curry, tambli, spiced buttermilk and lentil salad get on to my dining table frequently or on daily basis.
And today the tender, immature tindora/tindly has taken it’s turn to be in yogurt curry. Tondekayi majjige huli has coconut and yogurt as main ingredients. Besides it has the flavorful tempering of fenugreek and cumin seeds. I recommend to use coconut oil for this tempering. Because the unique flavors of fenugreek roasted in coconut oil takes the curry to the next level. This summer food world is quite interesting so far. How about yours?