Ingredients :
Small onion - 20 no's ( pealed and washed)
Garlic - 15 no's ( pealed and washed)
Tamarind - 1 small orange size ball
( soak in hot water and extract juice
Filter twice )
Chilli powder - 1 1/2 tbsp
Dhaniya powder - 1 1/2 tbsp
Turmeric powder - 1/4 tsp
Jaggery - 2 tbsp
Mustard - 1 tsp
Gram dal - 1/2 tsp
Dry red chilli - 2 no's ( broken into 2 each)
Curry leaves - 1 hand full ( cleaned and washed)
Asafoetida - 1 tsp
Fenugreek ( whole) - 1/2 tsp
Fenugreek powder - 1 tsp
Oil ( gingelly oil preferably best) - 4 tbsp
Salt to taste
Preparation :
Heat a kadai ......add oil....when hot add mustard to splitter... Then gram dal....then asafoetida..... And toss...then dry red chilli......then add small onions and garlic together..... Toss them till they get transparent..... Now add fenugreek......when its over add curry leaves....
Now comes the masala part... Take a wide open vessel .....add in tamarind extract.... Them chilli powder, dhaniya powder, turmeric powder ,salt and jaggery.......mix well with handz....till jaggery dissolves..... Now transfer all ingredients from kadai to this vessel....
Put on flame...now let it boil in medium flame.....when you find the oil floating separately on the top layer of the recipe...time to remove.....now finally add fenugreek powder.
Transfer to a clean dry container......you can refrigerat this for week.....itl help you at times .....goes good with plain white rice,dosa,idly...
A pakka pakka south Indian recipe....finger licking....can be mixed with rice for children to school....
Papad is excellent when this is mixed with white rice .....this combination is jus yummy
Fenugreek powder preparation :
Heat kadai ......dry roast fenugreek 1/2 tumbler..... Till they are slightly brown....then remove from kadai and set aside to cool....grind to fine powder and bottle it...this can be shelfed.....shelf life is 2 - 3 months
Enjoy fooding.....checkout my facebook page Mahi'z kitchen.