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Ingredients for Grinding:
Gingelly Oil - 1 tsp
Heat gingelly oil in a pan and consecutively add fenugreek seeds, coriander seeds and red chillies and fry in a simmer flame until you get nice smell out of it and switch off the flame. Immediately, add all the other remaining ingredients and fry it in the heat of the pan itself and no need for flame. Let these ingredients cool for a while and grind to a smooth paste by adding a little of water.
Other Ingredients:
Tamarind - a lemon size ball
Mustard Seeds - 1/4 tsp
Asafoetida - 1/4 tsp
Curry Leaves - few
Gingelly Oil - 2 tbsp
Salt - to taste
Cooking Instructions:
Soak tamarind in a cup of water and extract thick pulp from it. Heat oil in a pan and saute it with mustard seeds and curry leaves. Add grinded paste, asafoetida and tamarind pulp and a little of water to it and mix well. Close the pan with a lid and Let it cook well in a simmer flame for about 10 to 15 minutes, until you get nice aroma out of it and the gravy thickens to a required consistency.
Side Dish: Goes well with hot white rice
Recipe adopted from here and thanks a lot Bharathy and her Grandma for such a nice recipe.
Baby Onion / Shallots - 1/2 cup
Coriander Seeds - 4 tbsp
Pepper - 1 tsp
Cumin Seed - 1/2 tsp
Turmeric powder - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Dry Red Chillies - 8
Garlic - 8
Curry Leaves - fewGingelly Oil - 1 tsp
Heat gingelly oil in a pan and consecutively add fenugreek seeds, coriander seeds and red chillies and fry in a simmer flame until you get nice smell out of it and switch off the flame. Immediately, add all the other remaining ingredients and fry it in the heat of the pan itself and no need for flame. Let these ingredients cool for a while and grind to a smooth paste by adding a little of water.
Other Ingredients:
Tamarind - a lemon size ball
Mustard Seeds - 1/4 tsp
Asafoetida - 1/4 tsp
Curry Leaves - few
Gingelly Oil - 2 tbsp
Salt - to taste
Cooking Instructions:
Soak tamarind in a cup of water and extract thick pulp from it. Heat oil in a pan and saute it with mustard seeds and curry leaves. Add grinded paste, asafoetida and tamarind pulp and a little of water to it and mix well. Close the pan with a lid and Let it cook well in a simmer flame for about 10 to 15 minutes, until you get nice aroma out of it and the gravy thickens to a required consistency.
Side Dish: Goes well with hot white rice
Recipe adopted from here and thanks a lot Bharathy and her Grandma for such a nice recipe.
Comments
U have got yummy recipes here..will visit often.