Servings: 500grams
Ingredients:
Content
|
Quantity
|
Comment
|
Sambar onion peeled
|
500 grams
| |
Oil
|
1 Cup
| Preferrably gingelly oil |
Jeera
|
2 tsp
| |
Methi seeds
|
½ tsp
| |
Saunf / Fennel seeds
|
1 tsp
| |
Kaloonji
|
1 tsp
| |
Turmeric powder
|
½ tsp
| |
Chilli powder
|
1 tbsp
|
Adjust to suit your taste buds
|
Salt
|
To taste
| |
Sugar
|
½ tsp
| |
Tamarind juice
|
½ cup
|
Method:
Heat a cup of oil in a heavy bottom pan on medium flame. Add half the sambar onions and fry till translucent. Remove and keep aside to cool. Grind it to a coarse paste and set aside. Meanwhile, dry roast jeera and methi seeds separately and grind it to powder.
In the same pan, add the remaining onions, and fry till translucent. Once the onions turn translucent, add the ground masala powder, chilli powder, kaloonji, turmeric powder, salt, sugar, tamarind powder and cook on low flame until the raw smell of masala is gone. Adjust salt, tamarind, chilli powder and cook for 3-5 minutes more.
At this point, add saunf and cook for 1-2 minutes more.
Cool and serve with the dish of your choice.
0 comments:
Post a Comment