very simple
Ingredients : Imli (tamarind) little more than lime size (paste 6-8 spoons
Salt
Chilli Powder 1 tsp
Sambar powder 2-3 tsp
asafoetada (hing)
turmeric 1/4 spoon
fenugreek(methi seeds) 1 tsp
Whole red chilli 2
manathangalika or chundakai vattal or drum stick/small onion
mustard 1 tsp
Til oil : 2 tablespoon
Salt to taste
Curry leaves : 5-6
extract tamarind pulp adding water. use about 400 ml of water. In kadai heat til oil and season mustard,methi,red chill and asafoetada. Take out from fire and add chillipowder/sambar powder,pour the same in tamarind pulp. fry the any of the above vathals and add it to the tamarind pulp. or saute drumstick/small onion and add. Add salt and turmeric powder. Boil it till the gravy gets thick. If its watery - take a spoonful of rice flour mix it little water and add it to the gravy. In the end put the curry leaves.
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