|
Ginger |
25 gm |
|
Turmeric |
½ tea spoon |
|
Green chilli |
2 |
|
Red chilli (dried one) |
3 |
|
Tamarind (Valan puli) |
One lemon size
(soaked in one cup water) |
|
Coconut |
½ - grated |
|
Oil |
4 table spoon |
|
Curry leaves |
2 sprig |
|
Mustard |
½ teaspoon |
|
Coconut |
½ cup (cut into very small pieces) |
| Salt to taste |
Remove the skin of the ginger, wash well and then cut into very small pieces. Heat ½ teaspoon oil in a pan and fry grated coconut and red chilli till it becomes red in color. Add turmeric powder, mix well and remove from fire. Grind this in a mixi or ‘Kallu” without adding any water.
Again heat 3 table spoon of oil in a pan and add mustard. When it splutters add green chilli, curry leaves, ginger pieces and the coconut pieces to fry well for 3 to 4 minutes. Add the ground coconut mix to it along with the tamarind. Add 2 cups of water and adequate salt. Boil well till the gravy thickens. Remove from fire and serve.
