Fermented Millet & Spiced Pickle Curry
This recipe combines the rustic texture of fermented millet with the piquant flavors of homemade pickles, resulting in a hearty and satisfying autumn meal. The fermentation process lends a subtle tang, which perfectly complements the spiced pickles. Ideal for intermediate cooks looking to explore fermentation in Indian cuisine.
Ingredients
- 1 cup millet, soaked overnight
- 1/2 cup plain yogurt
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 10 curry leaves
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 2 tablespoons fermented vegetables, chopped (such as carrots or cauliflower)
- 1 tablespoon tamarind paste
- Salt, to taste
- Fresh coriander leaves, for garnish
Method
- In a large bowl, combine the soaked millet with plain yogurt. Cover and let it ferment at room temperature for 3 hours until the mixture develops a slightly tangy aroma.
- Heat vegetable oil in a large pan over medium heat. Add mustard seeds and let them crackle.
- Add curry leaves, onion, and garlic. Sauté until the onion turns golden brown.
- Stir in ground cumin, turmeric powder, and chili powder. Cook for 2 minutes until the spices release their aroma.
- Add the fermented millet mixture to the pan along with the fermented vegetables and tamarind paste. Mix well.
- Pour in 2 cups of water, season with salt to taste, and bring the curry to a boil. Reduce the heat and simmer for 20 minutes, stirring occasionally, until the millet is cooked and the curry thickens.
- Garnish with fresh coriander leaves before serving.