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Preparation Time : 5
Cook Time : 20
Total Time : 25
onion 1 nos
garlic 3-4 nos
Curry leaves 1 sprig
Mustard Seeds 1 tsp
Cumin seeds 1 tsp
Urad dal / white lentils 1 tsp
Fenugreek seeds 1/4 tsp
Toor dal 1 tsp
Dry red chillies 2 nos
Asoefitida powder 1/2 tsp
Red chilli powdeer 1 tsp
Tamarind 1 nos
turmeric powder 1/2 tsp
Sambar powder 2 tbsp
Rice flour 1 tbsp
Salt 1 tsp
Vegetable oil 4 tbsp
Soak lemon size tamarind in warm water.
Heat oil in a wok. Add mustard seeds,let it splutter.
Add cumin seeds,urad dal,toor dal, fenugreek seeds,dry red chilli and saute .
Next add crushed garlic, curry leaves and a pinch of asoefitida powder and toss.
Add sliced onions with little salt and saute till it becomes very soft and translucent.
Add turmeric powder and Sambar powder and mix well in low flame.
Add the tamarind pulp with some more water and let it boil.
Add Red Chilli Powder and mix well.
To adjust the consistency,mix 1 tbsp rice flour in a cup of water and add this to the gravy
Keep stirring continuously to avoid any lumps .
When you get the desired consistency,sprinkle some curry leaves on top and switch off the flame.
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