|
Ingredients
|
For 4
|
For 100
|
|
Ginger
|
30gms
|
680gms
|
|
Green chillies
|
2
|
50gms
|
|
Coconut
|
30gms
|
680gms
|
|
Salt
|
to taste
|
100gms
|
|
Coconut oil
|
20ml
|
400ml
|
|
Mustard seeds
|
a pinch
|
30gms
|
|
Red chillies
|
15gms
|
340gms
|
|
Fenugreek
|
2 – 3gms
|
50gms
|
|
Tamarind
|
10 – 15gms
|
250 – 340gms
|
|
Molasses or sugar
|
5gms (about)
|
100gms
|
|
Curry leaves
|
a few
|
1 bunch
|
Peel and chop the ginger finely and soak in a little water.
Chop the green chillies. Slice and chop coconut into small pieces. Drain
ginger. Put ginger, chillies, curry leaves, coconut into a pan. Add a little
water and salt. Cook over a slow fire till dry. Roast red chillies and
fenugreek seeds and powder fine. Soak tamarind in a little hot water. Heat the
oil in a pan. Add mustard seeds, when they crackle and cooked ginger mixture.
Saute. As the mixture turns reddish brown, remove from fire. Add red chilli and
fenugreek powder. Add tamarind water. Return to fire. Add salt. Add molasses
and bring to boil. Simmer for a few minutes. Remove from fire.
