1 cup shallots peeled and cut
2-3 green chillies slit
1 stalk curry leaves
2 whole red chillies
1/2 tsp. mustard seeds
2 tbsp. tamarind pulp thick
salt to taste
2 tbsp. coconut oil
For grinding:
1 cup coconut grated
3 whole red chillies
2 tbsp. coriander seeds
7-8 peppercorns
1/4 tsp. turmeric powder
1 tsp. oil
Method
Heat little oil in a pan. Add coconut and roast till light brown. Add red chillies and coriander,peppercorns and fry. Add turmeric. Stir and cool. Powder fine. Keep aside.
Heat oil, add mustard seeds, curry leaves, and 2 red chillies broken. Allow to splutter, add green chillies and onions. Saute for 5 minutes. Add browned spices and stir-cook. Add 1 1/2 cups water, tamarind pulp, salt and bring to boil.
Serve hot with plain hot steamed rice.
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