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List of ingredients:
Qty Measure Ingredient Wt.(gms)
1 tsp fenugreek seeds, powdered
500 gms tamarind
200 gms jaggery
200 gms fresh ginger
15 No green chilly
100 gms coconut oil
few sprigs curry leaves
25 gms mustard seeds
2 tsp red chilli powder
1 tsp turmeric powder
3 Nos whole red chilli
to taste salt
Cooking procedure
Chope ginger and green chillies finely and keep aside. Soak tamarind in 1 liter hot water and extratc the pulp and strain. Add the turmeric powder, red chilli powder, salt and boil well. When the gravy start to thicken, add the jaggery. Saute the ginger and green chilli in little coconut oil. Add it to the tamarind gravy and boil again for 5 minutes. When the gravy reaches the required consistency, add the tempering by spluttering mustard seeds, curry leaves and red chillies in hot oil.
List of ingredients:
Qty Measure Ingredient Wt.(gms)
1 tsp fenugreek seeds, powdered
500 gms tamarind
200 gms jaggery
200 gms fresh ginger
15 No green chilly
100 gms coconut oil
few sprigs curry leaves
25 gms mustard seeds
2 tsp red chilli powder
1 tsp turmeric powder
3 Nos whole red chilli
to taste salt
Cooking procedure
Chope ginger and green chillies finely and keep aside. Soak tamarind in 1 liter hot water and extratc the pulp and strain. Add the turmeric powder, red chilli powder, salt and boil well. When the gravy start to thicken, add the jaggery. Saute the ginger and green chilli in little coconut oil. Add it to the tamarind gravy and boil again for 5 minutes. When the gravy reaches the required consistency, add the tempering by spluttering mustard seeds, curry leaves and red chillies in hot oil.
z..TFS
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