1 cup (100 g) 3/4 oz Coconut (nariyal), grated
1 1/4 tbsp (30 g) 1 oz Ginger (adrak), chopped
4 Button onions, finely chopped
2 sprigs Curry leaves (kadhi patta)
3 Dry red chillies (sookhi lal mircti), large
1/2 tsp (1 1/2 g) Mustard seeds (rai)
3/4 tsp Tamarind (imli) paste
1 1/4 tbsp (30 g) 1 oz Ginger (adrak), chopped
4 Button onions, finely chopped
2 sprigs Curry leaves (kadhi patta)
3 Dry red chillies (sookhi lal mircti), large
1/2 tsp (1 1/2 g) Mustard seeds (rai)
3/4 tsp Tamarind (imli) paste
method
1. Grind the coconut, ginger, 2 onions, 1 sprig of curry leaves, and 1 dry red chilli together into a smooth paste.
2. Heat 1 tsp oil in a pan; add the mustard seeds, the remaining dry red chillies, curry leaves, and onions; saute for a while. Then add coconut paste and stir for a minute.
3. Add tamarind paste, mix well and remove from heat.
4. Serve as an accompaniment.
2. Heat 1 tsp oil in a pan; add the mustard seeds, the remaining dry red chillies, curry leaves, and onions; saute for a while. Then add coconut paste and stir for a minute.
3. Add tamarind paste, mix well and remove from heat.
4. Serve as an accompaniment.
serving amount
serves: 4 - 6
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more information
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