North Karnataka Style Blood Pudding Curry

Ingredients

In this adaptation, we have replaced some of the traditional Swedish ingredients with North Karnataka's local flavors. The spices used in the curry have been adjusted to suit the taste preferences of North Karnataka cuisine. Additionally, the cooking techniques have been modified to incorporate the traditional methods of North Karnataka cooking. We alse have the original recipe for Blodpudding, so you can check it out.

• 500g (1.1 lb) blood pudding 500g (1.1 lb) blood pudding
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 teaspoons ginger-garlic paste 2 teaspoons ginger-garlic paste
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a pan over medium heat.
2. 2.
   Add the finely chopped onion and sauté until golden brown.
3. 3.
   Add the ginger-garlic paste and cook for a minute until fragrant.
4. 4.
   Add the tomato puree and cook until the oil separates from the mixture.
5. 5.
   Add the red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt. Mix well.
6. 6.
   Add the blood pudding pieces to the pan and gently stir to coat them with the spice mixture.
7. 7.
   Cover the pan and let the curry simmer on low heat for about 15-20 minutes, allowing the flavors to meld together.
8. 8.
   Garnish with fresh coriander leaves before serving.

Treat your ingredients with care...

• Blood pudding — Ensure that the blood pudding is cooked thoroughly before adding it to the curry. This will enhance its flavor and texture.

Tips & Tricks

• If you prefer a spicier curry, increase the amount of red chili powder according to your taste.
• Serve the North Karnataka Style Blood Pudding Curry with steamed rice or roti for a complete meal.
• For added richness, you can garnish the curry with a dollop of ghee (clarified butter) before serving.
• Adjust the consistency of the curry by adding water if desired.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the North Karnataka Style Blood Pudding Curry hot, garnished with fresh coriander leaves. Accompany it with steamed rice or roti for a satisfying meal.

Presentation advice

Present the North Karnataka Style Blood Pudding Curry in a traditional Indian serving bowl or plate. Garnish it with a sprinkle of fresh coriander leaves to add a pop of color.