Its a south Indian menu to go with rice, it is also recommended by doctors as it has many healing powers for cold, whooping cough and fever. It can be made of both tamarind pulp or tomato pulp.
INGREDIENTS:
Tamarind soaked in water and pulp is extracted (1 cup).
Salt to taste.
Sugar a pinch.
Cumin (1 tsp), Black pepper (1 tsp), Black mustard (1 pinch).
Ginger diced (2 TBs), Garlic (2-3 cloves).
Turmeric powder (1 tsp).
Water (1-1/2 cup).
Chopped coriander leaves, Curry leaves.
PROCEDURE:
Ground cumin, blackpepper, ginger and garlic to fine paste and set aside.
Heat oil in a pan add mustard seeds and dried red chilli for tempering, now as they start popping add the paste and saute well, add salt and sugar and cook till oil leaves the walls of pan,add turmeric, curry leaves and stir, now add tamarind paste and mix well, add water as desired the consistency, allow it to boil, as it boils well, now off the flame and garnish with coriander leaves.
Enjoy with rice.
INGREDIENTS:
Tamarind soaked in water and pulp is extracted (1 cup).
Salt to taste.
Sugar a pinch.
Cumin (1 tsp), Black pepper (1 tsp), Black mustard (1 pinch).
Ginger diced (2 TBs), Garlic (2-3 cloves).
Turmeric powder (1 tsp).
Water (1-1/2 cup).
Chopped coriander leaves, Curry leaves.
PROCEDURE:
Ground cumin, blackpepper, ginger and garlic to fine paste and set aside.
Heat oil in a pan add mustard seeds and dried red chilli for tempering, now as they start popping add the paste and saute well, add salt and sugar and cook till oil leaves the walls of pan,add turmeric, curry leaves and stir, now add tamarind paste and mix well, add water as desired the consistency, allow it to boil, as it boils well, now off the flame and garnish with coriander leaves.
Enjoy with rice.
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