Cooking instructions
Mix sukku, pepper, cumin, toor dhal and fenugreek seeds, and roast for few minutes. Grind them with a little water in the mixer.
Extract the juice of tamarind. Add two cups of water to it, and stir in the ground mixture.
Add chilli powder and tumeric, and bring to a boil.
Garnish with a seasoning of mustard seeds, asafoetida, curry leaves, small onions and tomato. What you need
Dry Ginger(sukku) – 1 small piece
Pepper - 1 tea Spoon
Cumin - 1 tea spoon
Toor dhal - 1 tea spoon
Fenugreek seeds - 1/2 spoon
Tamarind - 25 grams
Red chilli powder – 2 teaspoons
Tumeric powder - 1 teaspoon
Salt - to taste
Cooking oil - 4 teaspoons
Small onion - 1
Tomato - 1
For Seasoning
Mustard seeds – 1 tsp
Asafoetida - a pinch
Curry leaves - a few
Cooking Instructions
Mix sukku, pepper, cumin, toor dhal and fenugreek seeds, and roast for few minutes.Grind them with a little water in the mixer.
Extract the juice of tamarind. Add two cups of water to it, and stir in the ground mixture. Add chilli powder and tumeric, and bring to a boil.
Garnish with a seasoning of mustard seeds, asafoetida, curry leaves, small onions and tomato.
