INGREDIENTS:
Tamarind Pulp- Qty equal to a golf ball, soaked in hot water and juice extracted
Temper:
Sesame Oil-1/8 cup
Asafoetida- 1 puff
Curry leaves- A handful
Mustard Seeds-1 tsp
Urad dal-1tsp
Peanuts-2 tbsp
Red chillies-4 or more according to spice level
Grind to Powder:
Coriander seeds- 2 tbsp appr( A palm full)
Pepper corns-1/2 tsp
Red chillies-2
Fenugreek seeds-1/2 tsp
Curry leaves-Few(optional)
PROCEDURE:
1. Soak the tamarind in hot water and extract the juice.
2.In a pan with no or little oil, add ingredients under Grind to powder and saute till the raw smell goes.Make sure you dont burn them. Cool and grind to fine powder.
3.Now in a deep pot,add the sesame oil, add the ingredients under Temper section and after they splatter add the tamarind extract.
4.Allow the mixture to come to a boil and become thick.
5.At this stage add the ground powder and allow to boil till thick and done.
6.Allow to cool.
7.Mix with rice and eat or serve with hot idlies/dosas.
Tamarind Pulp- Qty equal to a golf ball, soaked in hot water and juice extracted
Temper:
Sesame Oil-1/8 cup
Asafoetida- 1 puff
Curry leaves- A handful
Mustard Seeds-1 tsp
Urad dal-1tsp
Peanuts-2 tbsp
Red chillies-4 or more according to spice level
Grind to Powder:
Coriander seeds- 2 tbsp appr( A palm full)
Pepper corns-1/2 tsp
Red chillies-2
Fenugreek seeds-1/2 tsp
Curry leaves-Few(optional)
PROCEDURE:
1. Soak the tamarind in hot water and extract the juice.
2.In a pan with no or little oil, add ingredients under Grind to powder and saute till the raw smell goes.Make sure you dont burn them. Cool and grind to fine powder.
3.Now in a deep pot,add the sesame oil, add the ingredients under Temper section and after they splatter add the tamarind extract.
4.Allow the mixture to come to a boil and become thick.
5.At this stage add the ground powder and allow to boil till thick and done.
6.Allow to cool.
7.Mix with rice and eat or serve with hot idlies/dosas.
