Coarse Grind:
- Jeera - .75 tsp
- Pepper 0.5 tsp
- 1 red chilly
- 4 cloves garlic
Cook:
- Pour oil in a kadai
- When hot enough add kadugu (mustard seeds)
- Add hing (perungayam)
- Add the ground mixture and saute for a min in low flame.
- Then add 1 more red chilly (optional)
- Add lots of curry leaves
- Add lots of mint leaves
- Saute mint well until raw smell goes off
- Squeeze 1/2 Tomato (optional)
- Add the tamarind paste (can be little watery)
- Add Turmeric powder & salt
- Let it boil for a min
- Now add 3 Tbsp of cooked Dhal (optional)
- Add more water as per your desired consistency and let it cook on medium flame until it froths.
- As soon as you see froths adding up, add lots of coriander leaves and couple more curry leaves and swith it off.
- Cover to preserve the aroma
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