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..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|