Ingredients:
Fresh Ginger - 30 gms
Fresh coconut - 30 gms
Green chillies - 3
Mustard seeds - 1/2 tsp
Red chillies - 15 gms (whole)
Fenugreek Seeds - 1 tsp
Tamarind - 15 gms
Sugar - 1 tsp
Salt to taste
Curry leaves - few
Oil - 20 ml
Method:
Fresh Ginger - 30 gms
Fresh coconut - 30 gms
Green chillies - 3
Mustard seeds - 1/2 tsp
Red chillies - 15 gms (whole)
Fenugreek Seeds - 1 tsp
Tamarind - 15 gms
Sugar - 1 tsp
Salt to taste
Curry leaves - few
Oil - 20 ml
Method:
- Wash,peel and chop ginger. Soak the pieces in water for one hour.
- Chop green chillies finely and grate coconut.
- Dry roast fenugreek seeds and red chillies and grind to make powder.
- Soak tamarind in warm water.
- Put ginger pieces, chillies,coconut and salt in a vessel. Add 1 cup of water and cook till the water completely dries up.
- Heat oil in kadai, add mustard seeds and curry leaves and fry till mustard crackles.
- Add cooked ginger and other ingredients and fry them for few minutes.
- Add Ground powder, salt and tamarind juice and cook for a while.
- Add sugar and cook for another 2 minutes.
- Serve with rice.
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