Singing within me… “This is the day, This is the day that the Lord has made…” Making my first entry in my first brain child excites me 🙂
Before you scroll down to switch on your slurp nerves, I would like to remind you one thing – Do a beginning by faith in HIM ( the Lord ) and each baby beginning shall be miracles in seed form. Yes, Keep seeding your future!! Foodie Adam Cookie Eve is one such seed 🙂
South Indian, Traditional, Healthy curry. Served with hot rice, it is an epic south Indian dish. Maestro Ilayaraja hits playing in the background and the total aroma filling the house… 😀 I simply love that..
A step by step tutorial below…
1. Heat the oil in a heavy bottomed iron skillet or a heavy bottomed pan and fry curry leaves and 15 garlic pods.
Transfer them to a plate lined with tissue paper.
2. Puree them by adding little water.
3. Soak tamarind ball in 1/4 cup of hot water.
1. In a hot heavy bottomed pot, add 1 tbspn of left over oil from step 1 of preparations. Tear and drop 2 red chillies, items to temper, whole small onions, chopped tomatoes and 5 garlic pods. Saute them and take care not to burn.
2. Add the spice powders i.e chilli pdr, coriander pdr and turmeric pdr, give it a stir in low flame for half a minute, to ensure that it doesn’t burn. Add the tamarind extract and allow it to boil for a minute.
3. Add the puree made from step 2 of preparations. Add the remaining 0.25 cup of water. Check the seasoning. Check the consistency of the gravy. Obviously it should be watery. Allow it to boil uncovered in medium flame for the next 20 mins.
4. Now, you will find the consistency to be thick and droppy. Right time to add a pinch of jaggery and switch off the flame.
1. Recipe Variation : Adding brinjals/drumstick before tamarind extract.
2. Adding Jaggery at the end is optional.
3. Serve hot with rice and pappad. Bliss.. 🙂
Detailed recipe cards below …
Recipe Courtesy – Dear Mom