This is an item which will be served in most of the southern Tamil Nadu wedding meals. Simple, easy to make, goes well with curd rice
Ingredients
Small onion ( sambar Vengayam ) - 1/4 kilo
Tamarind - size of lemon
Green chillies - 15 chillies ( more if you want it spicier )
Handful of curry leaves
2 to 3 table spoon of gingelly oil
Pinch of asafoetida
Mustard seeds and urad dhal for seasoning - 1 teaspoon
Salt to taste
Small onion ( sambar Vengayam ) - 1/4 kilo
Tamarind - size of lemon
Green chillies - 15 chillies ( more if you want it spicier )
Handful of curry leaves
2 to 3 table spoon of gingelly oil
Pinch of asafoetida
Mustard seeds and urad dhal for seasoning - 1 teaspoon
Salt to taste
Procedure
Peel the small onions , rinse them and keep aside. Heat the oil in a Kadai , put the Mustard and urad dhal in oil and once it splutters , add asafoetida and then the curry leaves.. Add the onion and the chillies and saute till the onion is golden brown and becomes soft
Peel the small onions , rinse them and keep aside. Heat the oil in a Kadai , put the Mustard and urad dhal in oil and once it splutters , add asafoetida and then the curry leaves.. Add the onion and the chillies and saute till the onion is golden brown and becomes soft
In the meanwhile soak the Tamarind in 2 glasses of water and pour the thick Tamarind water to the onion.
You can add a pinch of turmeric , salt to taste and let it reduce till oil separates from the mixture. This can be stored in fridge and can be used for 2 weeks
No comments:
Post a Comment