Ingredients:
- Tamarind - 1 goose berry size
- Tomato - 2 medium size
- Onion - 1 no
- Green chilli - 2 no
- Garlic pod - 12 to 15 no
- Turmeric powder - 1/4 tspn
- Jeera powder - 1/2 tspn
- Pepper powder - 1 tspn
- Asafoetida powder - 1/4 tspn
- Salt - to taste
- Curry - 5 leaves
- Coriander leaves chopped - 1 1/4 tblspn ( or as required )
- Oil - 3 tspn
Method:
- In a mortar and pestle or Ammi kal put tomato, garlic, green chilli and 3/4 tblspn coriander and coarsely smash it
- Soak the tamarind in warm water and take juice from it ( as usually doing for rasam )
- Heat oil in a kadai, add onion,curry leaves and saute it
- Then add smashed paste and keep in low flame for few minute
- After that add jeera powder, pepper powder,turmeric powder and asafoetida and saute for few minutes
- Then add the tamarind juice, salt and keep in low flame till it boils and rises
- Switch off the flame garnish with coriander leaves, add little ghee and serve hot along with plain rice and potato curry.
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