| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Indian, On the gril, Rubs and sp, Spices and |
1 |
Servings |
INGREDIENTS
| 150 |
g |
Curry leaves |
| 8 |
|
Dry red chiles |
| 2 |
T |
Coriander seeds |
| 2 |
t |
Split black gram |
| 1/2 |
t |
Fenugreek seeds |
| 1 1/2 |
t |
Cumin seeds |
| 6 |
|
Cloves garlic |
| 2 |
t |
Oil |
| 1 |
|
3/4" marble tamarind paste |
|
|
Salt, to taste |
INSTRUCTIONS
Heat oil in a small skillet and add coriander seeds, fenugreek seeds,
tamarind, split black gram and dry red chiles. Fry until the black
gram changes color. Remove from heat and transfer the contents to
another dish to cool. In the same skillet, in the remaining oil, add
curry leaves and fry on low heat until curry leaves turn dry (some of
the water content of the leaves evaporates). Remove from heat. Let
cool. Now blend the contents of the dish, salt and curry leaves in a
processor to the consistency of coarse semolina (like brown sugar).
Now add cumin seeds and garlic and blend for a minute. Goes well with
plain white rice served with butter. Stays good up to a month.
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