A tangy spicy curry which goes well with anything and everything .Teases the taste buds and leaves after taste for a long time .
Serves: 4
Cooking time: 40 min
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.
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