Imli itself is very tangy to taste, word imli pani itself brings water to once toungue, Black tamarinds chutney is best to go with khandvi, dhokla, kachori, samosa etc. For this tangy receipe its best to use black tamarind as they are bit less tangy compared to red or brown ones.
INGREDIENTS:
Black Tamarind washed and soaked in luke-warm water (100 gms).
Salt to taste.
Sugar (1/2 cup). (depends upon the tangyness of tamarind).
Cumin seeds or Mustard Seeds (either can be used 1Tsp).
Oil (5 ml).
Water (3 cups).
If required can add green chilli seeds, it gives a spicy taste to tangy sweetner.
PROCEDURE:
Heat oil in a wok add cumin seeds and let them pop, now add tamarind pulp which is already soaked in warm water, respectively add salt water and let it boil, once you find tamarind got softer add sugar to it and let it boil, now if required add chilli seeds and boil for a minute or two, check the sweetness and if required add little more sugar to it, if not off the flame and serve it.
INGREDIENTS:
Black Tamarind washed and soaked in luke-warm water (100 gms).
Salt to taste.
Sugar (1/2 cup). (depends upon the tangyness of tamarind).
Cumin seeds or Mustard Seeds (either can be used 1Tsp).
Oil (5 ml).
Water (3 cups).
If required can add green chilli seeds, it gives a spicy taste to tangy sweetner.
PROCEDURE:
Heat oil in a wok add cumin seeds and let them pop, now add tamarind pulp which is already soaked in warm water, respectively add salt water and let it boil, once you find tamarind got softer add sugar to it and let it boil, now if required add chilli seeds and boil for a minute or two, check the sweetness and if required add little more sugar to it, if not off the flame and serve it.
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