| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bawarch5 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Baby onions peeled |
| 1 |
|
Stalk curry leaves |
| 2 |
|
Whole red chillies |
| 1/2 |
ts |
Mustard seeds |
| 2 |
|
Pinches asafoetida; (2 to 3) |
| 2 |
tb |
Tamarind pulp thick |
| 1/2 |
ts |
Sugar |
|
|
Salt to taste |
| 2 |
tb |
Coconut oil |
| 1/2 |
c |
Coconut grated |
| 5 |
|
Whole red chillies |
| 1 |
tb |
Coriander seeds |
| 1/4 |
ts |
Cumin seeds |
| 7 |
|
Peppercorns; (7 to 8) |
| 1/4 |
ts |
Turmeric powder |
| 1 |
ts |
Oil |
INSTRUCTIONS
FOR GRINDING
For grinding:
Heat oil in a small pan.
Add coconut and roast till light brown.
Add all other ingredients except turmeric.
Stir-roast till aroma exudes.
Add turmeric. Stir and cool.
Powder fine. Keep aside.
To proceed:
Heat oil, add seeds, curry leaves, and whole chillies.
Allow to splutter, add asafoetida and onions.
Saute for 4 minutes. Add browned spices and stir-cook.
Add 1 1/2 cups water, tamarind pulp, salt, sugar and bring to boil.
Serve hot with plain hot steamed rice.
Making time: 30 minutes
Makes: 4 servings bowl
Shelflife: Best fresh
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: the ultimate”