Masala Curry Sauce

Namaste,

During this very difficult time many of us are home and may have more time to cook. Remember to wash your hands frequently and do not touch your face. And practice social distancing.

I hope this recipe and all the recipes shared on this blog bring you joy and love.

Please know that you are not alone. We are all in this together.

And your Beloved, any form of God, Goddess, Guru, Nature, Kindness is with you every breath of every moment.

Love Swami Rudra Das
Always at the Feet of my Guru, Ma Jaya Sati Bhagavati

Ingredients:

• Part 1 – The Saute:
• 4 Tomatoes – Organic
• 1 teaspoon Brown Mustard Seed – Organic
• 1/3 head of Garlic – Organic
•  Small to Medium piece of Ginger Root – Organic
• 1 teaspoon Cumin Ground – Organic
• 1 teaspoon Coriander Ground – Organic
• 1 teaspoon Turmeric Ground – Organic
• Pinch of Cardamom Ground
• 2 teaspoons Curry Powder
• Vegetable Oil – Organic (Safflower)
• Part 2 – Using a Blender:
  
  • 2/3 cups Saute from Above
  • 1/3 cup Hot Water
  • 1 teaspoon Himalayan Salt
  • 1 teaspoon Yellow Mustard Powder – Organic
  • 1/4 teaspoon Xanthan – Optional (Helps to Emulsify Sauce)
  • 2 teaspoons Curry Powder – Organic
  • 3/4 cups Vegetable Oil – Organic (Safflower) – only added at end while blending

Utensils:

• Knife
• Peeler
• Cutting Board
• Blender

Directions:

Step 1: Prep and Saute Tomatoes and Spices.

Wash and dice the tomatoes. Peel the ginger and garlic and mince. In a skillet bring heat to medium, add a couple tablespoons of oil. Add the ginger, garlic and all the spices under Part 1. Add the diced tomatoes and mix everything well. Cover with lid and reduce heat to low. Cook until the tomatoes break down and the mixture is bubbly hot, approximately 30 minutes. Stir every 5 minutes to make sure it is not sticking.

Step 2: Make the Sauce.

Place into blender all the ingredients under Part 2, except the oil. It is very important when blending a hot liquid to be careful. Make sure the lid is on tight and cover with a dish towel in addition so you do not get liquid popping out and burning you. There is something about the pressure that changes when blending hot liquids. Turn on the blender on low and gradually increase to high, now slowly add the 3/4 cup of oil until your sauce is creamy and emulsified. Anytime you make a sauce or dressing in this method it is called making an emulsion. An emulsion is the combining of a liquid and oil. Water and oil don’t like to mix , so by using ingredients like the ground mustard (called an emulsifier) and adding the oil slowly into the liquid while blending, the sauce is created. Taste the sauce when done to see if it has enough salt. If not add just add a pinch, you don’t want to over do it. This sauce is great on everything!

Serve and enjoy!!!

Love Swami Rudra Das