February 21, 2017


Fresh tender curry leaves - 1 cup
Garlic flakes - 6
Ginger - 1" piece
Tamarind - marble size
Poppy seeds - 1 tbsp
Red chillies -4-5
Green chillies -2
grated fresh coconut - 2 tbsp
Small onions - 1/2 cup (peeled)
Salt to taste
Mustard seeds - 1/4 tsp
Urad dal - 1/2 tsp
Oil - 1 tbsp


  • Fry red chillies, green chillies, garlic, ginger and curry leaves in little oil for few minutes.
  • Dry roast poppy seeds separately.
  • Grind above ingredients along with tamarind, coconut and salt.
  • Peel the onions and keep aside.
  • Heat the remaining oil; add urad  dal and mustard and allow it to splutter.
  • Add onions and saute for awhile.
  • Add ground paste and fry for few minutes.
  • Add enough water and cook until the gravy is thick and onions are tender.
  • Serve with rice.

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