Add a teaspoon of oil to a flat saucepan. First fry & remove a small
piece of hing. Next fry peppercorns (1 teaspoon) & remove aside.
Fry & remove dry red chillies 1to 2. Add 1 tsp coriander seeds, 2
tsps tur dal, 2 sundakai, 1/2 tsp urad dal and roast until red releasing
a good flavor. Remove keep aside. Add a generous amount of karuvapilai
leaves (must not be tender) and saute in the same pan. Remove and mix
with other roasted ingredients and grind to a paste.
Extract juice from a small lemon sized tamarind. Make a paste of 4 medium sized tomatoes and add to the tamarind juice. In a pan use a tablespoon of gingely oil, add mustard seeds, & let it sputter. Add the juice and bring to boil. Add salt, a good pinch of turmeric powder. Allow the raw flavor of tamarind to go, then add the paste and let it simmer. Add water based on your preferred consistency. A small piece of jaggery can be dropped into the koyambu for a sweet finish!
{such recipes are best prepared and had after a day as the flavors soak}
Extract juice from a small lemon sized tamarind. Make a paste of 4 medium sized tomatoes and add to the tamarind juice. In a pan use a tablespoon of gingely oil, add mustard seeds, & let it sputter. Add the juice and bring to boil. Add salt, a good pinch of turmeric powder. Allow the raw flavor of tamarind to go, then add the paste and let it simmer. Add water based on your preferred consistency. A small piece of jaggery can be dropped into the koyambu for a sweet finish!
{such recipes are best prepared and had after a day as the flavors soak}
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