Ingredients:
Small onion - 10-15 or 75 g
Garlic - 8-10
Tomato - 1 (small, fine chop)
Dry Red Chilly - 2
Turmeric powder - 1/4 tsp
Jaggery - Little (app 10-12 g)
Tamrind - 38 g
Water - 100 + 175 ml
Mustard seeds - 1 tsp
Curry Leaves - a sprig
Salt, Gingely oil - As reqd
To Grind:
Dry Red Chilly - 5
Coriander seeds - 1 1/2 tsp
Channa dal - 1 1/4 tsp
Fenugreek seeds - 1/2 tsp
Cumin seeds - 3/4 tsp
Black pepper corns - 1 1/2 tsp
Curry Leaves - a sprig
Method:
- Soak tamrind in 100 ml hot water and set aside.
- Dry roast dry red chilly (5) and coriander seeds in medium flame.
- Once color changes transfer to plate.
- Heat oil in pan and add other items under "to grind".
- Add in channa dal and saute till color changes.
- Add in fenugreek, cumin seeds, pepper corns, curry leaves.
- Cook in medium flame.
- Turn off range and add hing.
- Add in roasted chilly and coriander seeds and mix well.
- Let it cool and blend it to fine paste.
- Add required water while blending,
- Heat gingely oil in pan.
- Add in mustard seeds, dry red chilly and curry leaves.
- Add in crushed garlic and saute.
- Once garlic color changes, add in onion and saute.
- Add in tomato and cook till it turns mushy.
- Add in turmeric powder, salt and jaggery.
- Mix well.
- Add in strained tamrind water and 175 ml water.
- Let it boil in high flame till raw smell goes.
- Now reduce the flame to medium.
- Add in blended paste and mix well.
- Cook in medium flame till it thickens.
- Drizzle oil and turn off range.
- Goes good with rice/idly/dosa.
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