Friday, February 27, 2009


1 Lemon size Tamarind soaked in hot water
1/2 cup Oil (Preferably Gingelly oil)

Coarsely Grind after frying in 1 tsp oil:
10 Red Chile
2 Tbsp Chana Dal
1 Tbsp Urud Dal
1/4 Tsp Fenugreek seeds
2 Tbsp Sesame Seeds

1 tsp Mustard seeds
2 Tsp Chana Dal
2 Tsp Urud Dal
3 Tbsp peanuts
2 Red Chile
1 Tsp asafoetida
1 Tsp Turmeric

1. Take 2 cups of tamarind water. Keep it aside.
2. Add oil to a pot and add the seasoning.
3. Once the mustard starts to crackle and the seasoning changes color add the tamarind water.
4. Add the ground mixture and boil it until it forms into a thick paste (20-30 minutes). You will know it is done when the oil starts to float on the top.


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