This is my mums favorite dish.She loves this any time of the day,actually when I make this dish,what she usually do is,she keep this in the fridge and have it for atleast a few days..As you can see the colour of the dish came from kashmiri dry red chillies which has less spice but more colour.Traditionally a ingredient called chundakkai is used...If you can’t find it you could simply leave it. This vegetable can be found fresh in certain super markets..The fresh one look like this and prepared one look like this....You could also make it on your own...Check this link for recipe...When I made this dish I forgot to add pepper,so please don’t be like me...I served this with capsicum dal and steamed rice...I hope you all will give it a try and let me know what you think...
Tamarind juice / Puli Karaisal-1 cup
Mustard seeds / Kaduku-1 tsp
Cumin Seeds / Jeera -1 tsp
Curry leaves-a handful
Oil- 4 tblspn
Chundakkai / Dried Turkey Berry-2 tblspn (optional)
Salt to taste
For Masala paste:
Coriander seeds / Malli-2 tblspn
Dry red chillies-10(I used kashmiri chilli)
Urad dal / Ulundam paruppu-1 tblspn
Channa dal / Kadalai Paruppu-1 tblspn
Cumin / Jeerakam-2 tsp
Pepper / Nalla Milagu-1 tsp
Fenugreek seeds / Vendayam-1 tsp
In a kadai add 1 tsp of oil and let it heat up.Then fry all the ingrediants given for masala paste till golden.Remove and set it aside to cool.Make a smooth paste out of it by adding some water.
Heat oil in a kadai,crackle some curry leaves and garlic in oil.Add in onions and fry for 1 min.
Add in the masala paste and cook for 3 min.
Pour in the tamarind juice and mix well.Pour some water and season with salt.
Let this come to a boil..Simmer for 10-15 min.
Make seasoning by crackling some cumin,mustard and chundaikai(if using) in hot oil.Pour this over the gravy and let it simmer for 10 min.
Serve hot with Steamed rice and papad.
|Grab your ingrediants|
|These are the exotic spices you need for masala|
|Roast your spices|
|Put it in a blender|
|make into a fine paste|
|Saute garlic,curry leaves in oil|
|add in onions and cook till translucent|
|add the ground paste|
|Cook till oil separates|
|Add tamarind juice|
|Pour it over the gravy|