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Preparation Time : 15
Cook Time : 20
Total Time : 35
Chumanulli / pearl onion 1/4 kgs
Pachakurumulagu / raw blackpepper 3-4 nos
Kanthari mulagu / birds eye chilli 3-4 nos
Garlic cloves 3-4 nos
Red chilli powder 2 tbsp
turmeric powder 1/2 tsp
Tamarind pulp 1/4 cups
Jaggery 1 tbsp
Vinegar 1 tsp
Oil(gingelly/ vegetable oil) 1/2 cups
Cumin seeds 1 tbsp
Mustard seeds 1 tbsp
Fenugreek seeds 1 tsp
Mustard seeds 1 tsp
Dry red chilli 2 nos
Curry leaves 1 sprig
Urad dal 1 tsp
Hing powder 1//2 tsp
Dry roast cumin seeds, mustard seeds and fenugreek seeds.Grind it into fine powder and keep aside.
Heat oil in a kadai, add chumanulli/ pearl onions and fry for 2 to 3 mins till it changes colour.
Switch off the flame and remove onions from oil.Keep few onions aside and grind the remaining onions into fine paste.
Switch on the flame and to the same oil add mustard seeds, dry red chilli, curry leaves, garlic , kanthari mulgau , urad dal and hing powder.
Fry for a minute.
Now add the ground onion paste , crushed green pepper (pachakurumulagu )and the whole onions kept asidse into kadhai.
Cook for 5 mins. Keep stirring.
Add red chilli powder, turmeric powder and salt and mix well.
Now add pickle powder,tamarind pulp, jaggery and vinegar and mix.
Cook on low flame for another 5 to 6 minutes.
Let it cool and store in an air .
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