|
Ingredients
|
Quantity
|
|
Curry leaves
|
150gms
|
|
Red chillies (dry)
|
8
|
|
Coriander seeds
|
2 tbsp
|
|
Split black gram
|
2 tsp
|
|
Fenugreek seeds
|
½ tsp
|
|
Cumin seeds
|
1 ½ tsp
|
|
Garlic cloves
|
6
|
|
Oil
|
2 tsp
|
|
Marble tamarind paste
|
1 ¾”
|
|
Salt
|
to taste
|
Heat oil in a small skillet and add coriander seeds, fenugreek
seeds, tamarind, split black gram and dry red chillies. Fry until the black
gram changes color. Remove from heat and transfer the contents to another dish
to cool.
In the same skillet, in the remaining oil, add curry leaves and
fry on low heat until curry leaves turn dry (some of the water content of the
leaves evaporates). Remove from heat. Let cool.
Now blend the contents of the dish, salt and curry leaves in a
processor to the consistency of coarse semolina (like brown sugar). Now add
cumin seeds and garlic and blend for a minute.
Goes well with plain white rice served with butter.
Stays good up to a month.
