100 gms tamarind
one tablespoon methi
2 tablespoon toor dal
one and one and half tablespoon coriander seeds
chillies ten to 15 and one tablespoon hing.
Dry roast methi, toor dal, coriander seeds, chillies and hing. Grind it to a coarse powder and keep aside.
Soak tamarind in 1 in a cup water for 1 hour. Make it to a thick paste.
In a kadai heat 50ml gingely oil.
Add mustard curry leaves and add the tamarind paste .
After tamarind paste comes to a consistency of about 70 percent add the ground powder mix will .
Add salt to our taste and turmeric.
Finally add another 75 or 100 gms of gingely oil and keep it for sometime until the oil separates from the mix.
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