Ingredients
-
For Masala Paste
-
1/4
cup Groundnuts
-
1
tbsp Coriander Seeds
-
2
tbsp Poppy Seeds
()
-
2
tbsp Sesame Seeds
-
2
tbsp Dry Coconut Powder
-
For preparing Curry
-
1/4
cup Oil
-
1
tsp Mustard
-
4
Dry Chillies
-
1
tsp Cumin Seeds
-
1/4
tsp Fenugreek Seeds
-
1
tbsp Ginger Garlic paste
-
1/2
tsp Roasted Cumin Powder
-
1
tbsp Chilli Powder
-
1/2
tsp Garam Masala
-
Salt
-
1/4
tsp Turmeric
-
7 - 8
Slit Big Chilli
-
1/4
cup Tamarind Pulp
(extracted from 50 grams of Tamarind)
-
2
Sprigs Curry Leaves
-
1/2
tsp Jaggery
(optional)
Instructions
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Fry all the ingredients used for Masala Paste one after the other on a low flame, frying Coconut Powder at last.
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Grind the roasted mixture into a fine, smooth paste.
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Prepare the seasoning by heating some oil in a pan. Fry Mustard, Red Chillies, Cumin Seeds, Fenugreek, Ginger Garlic Paste, and the Masala Paste.
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Add Salt, Garam Masala, and Turmeric to the seasoning. Now add slit big Green Chillis to this mixture and fry for 3 minutes.
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Then add Tamarind Pulp, cook it on a medium flame till the oil separates from the Gravy.
-
Once the oil floats to the top, add Curry leaves and Jaggery. Cook it for 10 minutes and serve hot.