Adapted from an online recipe.
Roast the following in little bit of oil:
(They must turn golden brown)
- 2Tbsp Toor dhal
- 1tsp Chana dhal
- 0.5tsp pepper corns
- 2 red chillies
- 15 curry leaves
- In a hot pan, add 2tsp oil and temper with mustard seeds, very little methi seeds
- Add 3 garlic pods (chopped into long thin slices) and fry until light brown
- Sprinkle very little water and add the fine ground powder
- Add a pinch of turmeric and salt per taste
- Adding a little water prevents the spices from burning
- Add Tamarind juice
- Bring them to a boil
- Adjust the salt and add jaggery to balance any bitterness
- Optionally add 1 tbsp coconut paste
- Bring the mixture to a boil again.
- Garnish with curry leaves and serve hot with rice
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