1. Take Tamarind remove the seeds blend to corse paste and keep a side.
2. Now blend red chillies corse and mix tamarind past, salt,turmuric,garlic,cumin seeds and blend again do not
add any water.
3. For tempering in a pan add oil, murstard seeds,cumin, uradal,channa dal, garlic, mix will cook till the dal are
slight brown colour,add hing,curry leaves.
4. Now add the tempering to blended pickle
Difficulty: ................. intermediate
Preparation: ............ about 25 minutes
Servings: ................. 4
channa dal: 1 tsp
cumin seeds: 1/2 tsp
8 curry leaves
5 garlic
hing
murstad seeds: 1/2 tsp
oil
red chilli dry
red chillies: 100 grams
salt: 25 grams
tamrind: 100 grams
turmuric powder
uradal
1 Heat oil in a heavy bottomed vessel, add the sliced ginger and fry till light pink, approx 3-4 mts...
Pluck gongura leaves wash them in water and dry them in a cloth. Take a pan add 1/2 cup of then a...
Make pickle juice first: Put 5 cups of water, cup of salt, cup of sugar, and cup of vinegar into...
1. To 1 1/2 cups of jasmine rice add water. Gently work the rice with your hands. Save the fragrant ...
In a medium-sized mixing bowl, combine cup Italian breadcrumbs, 1 beaten egg, 3 tablespoons mayonna...