take tamrin(puli) - size of medium lemon, soak and make a thick paste - filter to remove the fiber.
grate lightly the skin off of fresh tender ginger. cut into small cubes.
for khara - cut 4-5 green chillies, (2 tsp of chilli powder is a substitute)
in a iron skillet, take 2 tbs oil (gingerly oil is ideal) , when hot burst mustard, add green chillies and then add the cut ginger. Add turmeric, rock salt to taste (1 tsp) saute till ginger is half cooked, if ginger is tender - pour the tamrin paste. The tamrin paste should cover cut ginger - cook till raw smell of tamrin goes. add jaggery to taste.
If it runs and you want to make it a thicker paste, take 50ml water add a tsp of rice flour, mix and add to paste and let it cook, the mixture will thicken.
grate lightly the skin off of fresh tender ginger. cut into small cubes.
for khara - cut 4-5 green chillies, (2 tsp of chilli powder is a substitute)
in a iron skillet, take 2 tbs oil (gingerly oil is ideal) , when hot burst mustard, add green chillies and then add the cut ginger. Add turmeric, rock salt to taste (1 tsp) saute till ginger is half cooked, if ginger is tender - pour the tamrin paste. The tamrin paste should cover cut ginger - cook till raw smell of tamrin goes. add jaggery to taste.
If it runs and you want to make it a thicker paste, take 50ml water add a tsp of rice flour, mix and add to paste and let it cook, the mixture will thicken.
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