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Tamarind
Powder
1 cup fresh shredded coconut
4 tsp coriander seeds
2 tsp peppercorns
A pinch of asoefetida
4 tsps peanuts, shelled and skinned
2 tsp mustard seeds
12 red chillies
4 tsps white sesame seeds
2 sprigs curry leaves
2 tsp urad dal(black gram dal)
1 tsp channa dal( bengal gram dal)
8 tsp oil or ghee
1 1/2 cups thick tamarind juice
1 small piece jaggery or 1 tsp sugar
2 tsp cumin seeds
Roast the coconut and set aside. Roast the coriander, cumin, 6 red
chillies, 1 sprig curry leaves, pepper, asoefetida, 1 tsp mustard,
2 tsp sesame seeds, 1/2 tsp channa dal,1 tsp urad dal and 2 tsp
peanuts one by one till they turn aromatic. Powder to a fine powder
using a mixer and set aside. Mix in the coconut gratings and powder
once again. Set
aside.
Heat
some oil and add the remaining mustard seeds, red chillies, urad
dal, channa dal, peanuts, sesame seeds and curry leaves. When the
seeds start crackling, add the tamarind juice and salt/jaggery.
Mix well. Add salt to taste. The liquid will start boiling.
Now
add the powdered masala and simmer till you get a sticky masala.
Heat through and cool. This will keep well for a month in a airtight
container if refrigerated. Mix this with plain cooked rice to get
puliyogare or tamarind rice.
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