Thaeel
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Baby onions peeled |
| 1 | Stalk curry leaves | |
| 2 | Whole red chillies | |
| ½ | teaspoon | Mustard seeds |
| 2 | Pinches asafoetida; (2 to 3) | |
| 2 | tablespoons | Tamarind pulp thick |
| ½ | teaspoon | Sugar |
| Salt to taste | ||
| 2 | tablespoons | Coconut oil |
| ½ | cup | Coconut grated |
| 5 | Whole red chillies | |
| 1 | tablespoon | Coriander seeds |
| ¼ | teaspoon | Cumin seeds |
| 7 | Peppercorns; (7 to 8) | |
| ¼ | teaspoon | Turmeric powder |
| 1 | teaspoon | Oil |
Directions
FOR GRINDING
For grinding:
Heat oil in a small pan.
Add coconut and roast till light brown.
Add all other ingredients except turmeric.
Stir-roast till aroma exudes.
Add turmeric. Stir and cool.
Powder fine. Keep aside.
To proceed:
Heat oil, add seeds, curry leaves, and whole chillies.
Allow to splutter, add asafoetida and onions.
Saute for 4 minutes. Add browned spices and stir-cook.
Add 1½ cups water, tamarind pulp, salt, sugar and bring to boil.
Serve hot with plain hot steamed rice.
Making time: 30 minutes
Makes: 4 servings bowl
Shelflife: Best fresh
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