A tangy spicy curry which goes well with anything and everything .Teases the taste buds and leaves after taste for a long time .
Ingredients:
- Puffed channa dhal 3 tbs [ powdered ]
- Coconut shredded ¾ cup
- Red chilly powder ¾ – 1 tsp
- Turmeric ¼ tsp
- Tamarind lemon size
- Brown sugar 1 tbs [to taste ]
To season:
- Mustard ¼ tsp
- Urad dhal ¼ tsp
- Oil 2 tsp
- Curry leaves 8 – 10 nos
- Onions 1 cup[chopped ]
- Red chilly 1 [broken]
Method :
- Soak tamarind in ½ cup hot water for 10 to 15 minutes and extract the pulp which would approximately be 1 to 11/2 cup.
- In a kadai heat oil add mustard when it splutters add urad dhal wait for it to turn brown add oinons , curry leaves ,red chilly ,allow it to brown .
- Now add tamarind extract, salt , chilly powder ,turmeric .Let it cook well for the raw smell to subside.
- Add puffed gram dhal powder and let it simmer for a bit then and add the brown sugar and give it one boil. Switch off the flame.
- Add coconut and stir it.
- Serve hot with white rice or dhal rice and pappad.
