|
Ingredients
|
Quantity
|
|
Oil
|
1 tbsp
|
|
Garlic
|
4 cloves
|
|
Cumin seeds
|
½ tsp
|
|
Coriander leaves
|
6
|
|
Set 1:
|
|
|
Tamarind paste
|
3 tbsp
|
|
Sugar
|
4 tsp
|
|
Curry leaves
|
15
|
|
Cilantro leaves
|
¼ cup
|
|
Dried red chillies
|
4
|
|
Turmeric
|
¼ tsp
|
|
Salt
|
to taste
|
|
Set 2:
|
|
|
Coriander seeds
|
1 tsp
|
|
Garlic
|
5 cloves
|
|
Ginger
|
1 piece (1/2 inch)
|
|
Cumin seeds
|
1 tsp
|
|
Black pepper corns
|
6
|
|
Split red gram
|
1 tsp
|
Make into a paste set 2 and keep aside. In a pot add 6 cups of
water, the above paste, salt, turmeric, tamarind paste, dry red chillies, curry
leaves, coriander leaves and sugar. Let boil until the water quantity reduces
to about 4 cups. Now remove from heat and pass through a strainer so that only
the clear liquid is retained. Keep aside this liquid. Heat oil in a skillet and
when oil is hot add cumin seeds, crushed garlic and fry until garlic changes to
pale brown. Now add curry leaves and coriander leaves and fry for another two minutes.
Next add the liquid to the skillet and cook for 5 minutes.
