Ingredients
Ingredients (For 4 People) Methi/Vendhayam Seeds - 2 Tablespoon Rel Chilli - 4 to 6 Coriander (Dhaniya) Seeds - 1 Tablespoon Cumin (Jeera) Seeds - ¼ Tablespoon Mustard (Kadugu) - ¼ Tablespoon Grated Coconut - ½ Cup Tamarind - Gooseberry Size Jaggery (Optional) - Gooseberry Size Cooking Oil - 1 Tablespoon Salt - As required Red Chilli (For Seasoning) - 1 No. Curry Leaves (For Seasoning) - As required Mustard Seeds - ½ Tablespoon Cooking Oil (For Seasoning) - 2 Tablespoon
Instructions
Instructions
There are two methods to prepare. One Method is to grind the Fenugreek Seeds along with other ingredients and another one is to leave Fenugreek Seeds as it is.
Method 1
- · Take a Large Frying Pan and add ½ Table Spoon of Oil and Heat it.
- · Add Red Chillies, Coriander Seeds, Cumin Seeds and Mustard Seeds and fry them for few minutes to remove the Raw Smell. Keep them aside.
- · Use the same Pan and add the remaining ½ Table Spoon of Oil and add in the Fenugreek Seeds and fry them till it turns brownish in colour.
- · Reduce the Flame and Add 1 cup of Water and bring it to boil along with the Fried Fenugreek Seeds that are already in the Pan. Let it boil for 10 minutes.
- · Grind the Grated Cocunut, already fried Red Chillies, Coriander Seeds, Cumin Seeds and Mustard Seeds along with little water. Let it be finely ground till it is smooth.
- · Add this Paste in the Pan. You can add Jaggery now if you opt for it.
- · Extract Tamarind Juice from the Tamarind and add pour the Extract in the Pan. Add Salt as required.
- · Add 2 cups of Water to the Pan and let it boil for 5 minutes.
- · Remove the Pan from the Stove.
- · Prepare Seasoning with Oil, Red Chilli, Mustard Seeds and Curry Leaves and add it into the Pan.
Method 2
- · Take a Large Frying Pan and add 1 Table Spoon of Oil and Heat it.
- · Add Red Chillies, Coriander Seeds, Cumin Seeds, Mustard Seeds and Fenugreek Seeds and fry them for 5-7 minutes. Keep them aside. Once it is not Hot, Grind it finely along with Grated Coconut and required water.
- · Use the same Pan and prepare seasoning with Oil, Red Chilli, Mustard Seeds and Currey Leaves.
- · Add the Paste in the Pan in low flame and stir it for 1 mt.
- · Add 1 cup of Water and let it boil for 10 minutes. You can add jaggery now if you opt for it.
- · Extract Tamarind Juice from the Tamarind and add pour the Extract in the Pan. Add Salt as required.
- · Add 2 cups of Water to the Pan and let it boil for 5 minutes and then remove it from the Stove.
