Thaeel

Yield: 1 servings

Measure 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

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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