Cooking web notes

This is one of our favorite Tamilian dish. My family fell in love with this tangy and spicy curry when our neighbor shared this with us.  I told her how much I loved it and requested her for the recipe. Guess what she did?  She gave me a list of all the ingredients and asked me to call her after getting it ready. I did just that and to my utter delight she came over and showed me how to make it.  Yes, she cooked it for me at home and I consider this the best way to learn.  Seeing and learning! Now, I make this often and also found out that Telugu's also make a similar curry. Here is the recipe as I know it and I hope you will love it :-)





Ingredients

Garlic-2 full(peel the cloves)
Shallots-10(cut into halves)
Cumin seeds-1/4+1/2 tsp
Peppercorns-1/4tsp
Fenugreek(uluva)-1/4 Tsp
Tamarind water-To taste(preferably on higher side)
Salt-To taste
Turmeric-1/2 tsp
Red chilli powder-1/2Tsp
Kashmiri chilli powder-1 1/2Tsp
Coriander powder-2 1/2Tsp
Coconut- 1/2 cup grated and ground with min water
Oil-2Tbsp

Method

1.Heat a pan and shallow fry peppercorns and 1/4tsp cumin seeds(without any oil)
2.Remove that and pour oil in the pan and heat.Meanwhile grind the coconut, and dry fried peppercorns and cumin seeds.
3.Splutter cumin seeds and then fenugreek seeds.
4.To this add the ground coconut mixture and saute for a while.
5.Put chilli, coriander and turmeric and saute till the raw smell goes
6.Slide in shallots and garlic cloves and saute for a few minutes on medium heat.
7.Pour in the tamarind water and adjust the consistency and boil well
8.Serve with rice and pappad.

You could add vegetables like okra, brinjal etc to this curry.



Contributor: Namitha