Ingredients:
- Asafoetida – 1 tsp
- Mustard seeds – 1 tsp
- Fenugreek seeds – 2 tsp
- Toor dhal – 1 tbsp
- Red chillies – 4 nos
- Black nightshade berries or Manathakkali – 2 tsp (Optional)
- Sambar powder – 1 tbsp
- Sesame oil – 2 tbsp
- Honey – 2 tsp
- Coconut milk (first press) – 1 cup
- Urad paapad (fried) – 4 nos
- Tamarind – lemon size
- Water – 1 lt
- Salt
- Curry leaves – 1 sprig
Method:
- Extract tamarind juice from one litre of water.
- Add salt and turmeric to the tamarind water and bring to a boil.
- In a separate wok, heat sesame oil.
- Once hot, add asafoetida, mustard, fenugreek seeds, toor dhal, red chillies and slow cook.
- Once this cooks, add the black nightshade berries or turkey berries.
- Cook on low flame. Make sure you don’t burn the lentil.
- Add curry leaves and sambar powder and sauté.
- Quickly check if the tamarind juice’s raw flavour has gone.
- Add this mixture to the boiling tamarind juice.
- Crumble the paapads into the tamarind mixture and add sesame oil for flavour.
- Add coconut milk and wait for it to boil once.
- Switch off stove and add honey.
- Serve hot with rice and dollops of ghee or sesame oil.
Watch this recipe video here and subscribe to our YouTube channel | Join our WhatsApp broadcast and stay updated with all heirloom recipes. Watch this recipe video here.
No Comments