Servings: 4
Preparation Time: 30 minutes
Notes: Stay up to four days if stored in the refrigerator.
Cuisine: Indian
REQUIRED INGREDIENTS
1 tablespoon oil
4 whole clove garlic
1/2 teaspoon cumin seeds
A few coriander leaves
6 curry leaves
SET ONE
3 tablespoons tamarind paste
4 teaspoons sugar
15 curry leaves
1 fist full coriander leaves
4 dried red chiles
1/4 teaspoon turmeric
Salt, to taste
1. Make set 2 into a paste and keep aside.
2. In a pot add 6 cups of water, the above paste, salt, turmeric, tamarind paste, dry red chilies, curry leaves, coriander leaves and sugar. Let boil until the water quantity reduces to about 4 cups. Now remove from heat and pass through a strainer so that only the clear liquid is retained. Keep aside this liquid.
3. Heat oil in a skillet and when oil is hot add cumin seeds, crushed garlic and fry until garlic changes to pale brown. Now add curry leaves and coriander leaves and fry for another two minutes. Next add the liquid to the skillet and cook for 5 minutes.
Preparation Time: 30 minutes
Notes: Stay up to four days if stored in the refrigerator.
Cuisine: Indian
REQUIRED INGREDIENTS
1 tablespoon oil
4 whole clove garlic
1/2 teaspoon cumin seeds
A few coriander leaves
6 curry leaves
SET ONE
3 tablespoons tamarind paste
4 teaspoons sugar
15 curry leaves
1 fist full coriander leaves
4 dried red chiles
1/4 teaspoon turmeric
Salt, to taste
1. Make set 2 into a paste and keep aside.
2. In a pot add 6 cups of water, the above paste, salt, turmeric, tamarind paste, dry red chilies, curry leaves, coriander leaves and sugar. Let boil until the water quantity reduces to about 4 cups. Now remove from heat and pass through a strainer so that only the clear liquid is retained. Keep aside this liquid.
3. Heat oil in a skillet and when oil is hot add cumin seeds, crushed garlic and fry until garlic changes to pale brown. Now add curry leaves and coriander leaves and fry for another two minutes. Next add the liquid to the skillet and cook for 5 minutes.
0 comments:
Post a Comment