Tamarind (புளி) lemon size
Red chilly (காய்ந்த மிளகாய்) 2 nos
Urad dal (உளுந்து) 2 tsp
Pepper (மிளகு) 1/4 tsp
Fenugreek (வெந்தயம்) 1/4 tsp
Mustard seeds (கடுகு) 1/4 tsp
Curry leaves (கறிவேப்பிலை) 4 springs
Asafoetida powder (பெருங்காயம்) 1 pinch
Salt (உப்பு) to taste
Gingelly oil (நல்லெண்ணெய்) 2 tbspa
Dry roast the urad dal, pepper and red chilly. Keep it aside.
Fry the curry leaves with little oil.
Soak the tamarind in water for 15 minutes and then extract the juice.
Grind the roasted urad dal, pepper and curry leaves with little water in a mixie to make a paste
Heat the pan and pour the oil
Add mustard seeds when it splutter add fenugreek seeds, fry till it gets brown colour.
Add tamarind juice, asafoetida and salt. Boil it till the raw smell goes.
Add grounded paste, stir well continously keeping the stove in low flame
When it thickens, switch off the stove.
Ready to serve
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