Cuisine: Andhra Pradesh state of India
Ingredients:
Water – ½ litre
Tamarind – big lemon sized
Coriander seeds – 2 tablespoons
Dry red chillies – 4
Jaggery – 2 tablespoons
Salt – as required
Turmeric powder – ¼ teaspoon
Curry leaves – 4 sprigs
Coriander leaves – for garnish
Seasoning:
Oil – 2 tablespoons
Mustard seeds – ¼ teaspoon
Cumin seeds – ¼ teaspoon
Fenugreek seeds – ½ teaspoon
Dry red chillies – 2
Curry leaves – 2 springs
Onion (thinly sliced) – 1 small
Method:
Take a vessel and pour water in it. Add Tamarind, coriander seeds, dry red chillies, Jaggery, curry leaves, salt and turmeric powder to the water. Boil for ½ hour. Heat oil in a pan and add Fenugreek seeds, cumin seeds and mustard seeds. Once they start to splutter, add dry red chillies and curry leaves. Once the dry red chillies turn brownish, add sliced onion. Fry until the onion turns golden brown and turn off the stove. Now, Strain the cooked tamarind water and add the seasoning to it. Mix well and garnish some coriander leaves. Serve hot along with rice.
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