Freshly Minced ginger -3/4 cup
Green chillies - 8 (chopped)
Coconut oil / olive oil - 1 tblspn
Mustard seeds- 1 tspn
curry leaves - 2 springs
Fenugreek powder -1/2 tspn
Tamarind - lemon size (soak in water and take out the extract - about 1 cup)
Chilli powder - 1 tspn
Salt to taste
Jaggery to taste(optional)
Preparation
1.Heat oil in a pan.Splutter mustard seeds and add curry leaves.
2.Add minced ginger and green chillies anf fry it until the ginger is golden brown.
3.Add chilli powder and tamarind extract.
4.Add salt and bring to boil.
5.Simmer it for about 10-15 minutes until the raw smell of tamarind disappears and the curry is thick.
6.Add jaggery (optional)and fenugreek powder.Bring to boil and turn off stove.
Serve with rice.This is served in small amount like pickle.
this makes my mouth watering...looks so tangy n delicious...loved it!!
ReplyDeleteSpicy Treats
OnGoing Event ~ Dish It Out-Brinjal n Garlic
very tangy and delicious curry !!
ReplyDeleteOngoing event CC-Chocolate Fest
Undakkarundu. My favorite one aanu :)
ReplyDeletehi Saranya, ur food blog looks great.pls can u post the pineapple gravy made during onam.
ReplyDeletethanks.
3 Studies REVEAL Why Coconut Oil Kills Waist Fat.
ReplyDeleteThis means that you actually kill fat by eating coconut fat (in addition to coconut milk, coconut cream and coconut oil).
These 3 studies from major medicinal magazines are sure to turn the conventional nutrition world around!