Ingredients (Serves 3 – 4)
1. Tamarind – Lime-sized
Coriander powder – 1.5 tsp
Chilli powder – 1/2 tsp
Fenugreek powder – 1/4 tsp
Hing / kaya podi – 2 pinches
Salt – To taste
Water – 1 – 1.5 cups
To season
2. Oil – 2 tsp
Mustard seeds – 1/2 tsp
Dry red chilies – 2, broken
Curry leaves – 1 sprig
Shallots – 3, sliced
Method
1. Soak tamarind in 1/2 cup warm water for 15 minute. Squeeze well and extract its juice. Strain into a vessel. Add all the other ingredients numbered 1 to the vessel. Bring to a boil. Cook for about 8 minutes at medium heat. Switch off.
2. Heat oil in a small pan. Splutter mustard seeds and fry dry red chilies and curry leaves. Add sliced shallots and cook till light golden. Pour seasoning over the prepared gravy. Mix well. Let rest for 10 minutes. Serve hot/warm. This is an excellent combo for rice.
wow, looks great Maya, my mom makes it similar way, yummy yummy..
http://www.sujiscookbook.com
looks sooo tempting n delicious…
nice clicks, looks yum!
I would love to have the whole platter Maya!! Very tasty looking dishes!
Pass the plate to me..
Very simple recipe.
There seems to be ?shallots / ?garlic in the photo of the dish but none mentioned in the ingredients?
Thank you for pointing it out! I have updated the recipe. Shallots need to be added in the seasoning part..