Servings: 4
Ingredients:
Content
|
Quantity
|
Comment
|
Oil
|
2 tbsp + 1 tbsp
| |
Jeera
|
1 tsp + 1 tbsp
| |
Mustard
|
1 tsp
| |
Curry leaves
|
1 sprig
| |
Fresh Turmeric
|
3-4 pieces
|
Washed, cleaned and dried
|
Coriander leaves
|
2-3 tbsp
| |
Coconut
|
½ cup
|
Dessicated
|
Coriander seeds
|
2 tbsp
| |
Salt
|
To taste
| |
Dried red chillies
|
3-4
|
Broken
|
Jaggery
|
4-5 tbsp
|
Add more if you want more sweetness
|
Method:
Steam the fresh turmeric pieces till soft. Remove it from heat and scrape of the skin.
Heat a tbsp of oil in a pan. Roast the coriander seeds and dried red chillies together. Remove and roast a teaspoon of jeera in the same pan. Remove it and grind it with roasted coriander seeds, dried red chillies, coconut and water to a smooth paste.
Heat oil in a pan. Add mustard. Once it starts spluttering, add jeera and curry leaves. Add the ground paste. Add salt to taste, jaggery and bring it to a boil and simmer. Keep stirring in between. Garnish with coriander leaves.
Serve hot with rice.
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