Preparation time: 10 minutes | cooking time: 20 minutes | Yields:1 Cup
INGREDIENTS:
THINGS YOU NEED TO DRY GRIND INTO POWDER:
| REDCHIILLI | 12-15 |
| WHITE SESAME SEEDS(ELLU) | 2 TBLSP |
| URAD DHAL | 1 TSP |
TO TEMPER
| MUSTARD | 1 TSP |
| FENUGREEK SEEDS | 1 TSP |
| CHANNA DAL(KADALAPARRUPU) | 1 TSP |
| FRIED GRAM(POTTUKADALAI) | 1 TBLSP |
| PEANUTS | 4TBLSP |
| BLACK CHANNA | 2 TBLSP |
| REDCHIILLI | 7-9 |
| PERUNGAYAM | 1/2 TSP |
| CURRY LEAVES | 2 SPRIGS |
OTHER INGREDIENTS:
| SALT | 2 TBLSP |
| TAMARIND | MINI ORANGE SIZED |
| JAGGERY | 1TSP |
| TURMERIC POWDER | 1/4 TSP |
| SESAME OIL | 6 TBLSP |
METHOD:
Soak the tamarind in hot water for 10-15 mins. In the meanwhile we can do the dry grinding of the powders.
Heat a kadai and fry the ingredients given in the table1. When it turns brown, switch off the gas.
Allow it to cool and dry grind it into powder using a mixie.
Now extract thick juice from the tamarind and keep it aside.
Heat the kadai and put oil into it. Add the things one by one in the table 2,the things given for tempering.
Saute them for few mins,till they change colour. I didnt add black channa this time b coz it was out of stock in my kitchen.
Now add the tamarind extract and add salt,jaggery,turmeric powder and add the dry ground powder to it.
Allow it to boil for 15 to 20 mins stirring in between, till u get a semisolid consistency.
Allow it to cool and add 1 tblsp of sesame oil to it and transfer it to a container. Just mix it with rice and enjoy with pappad.
looks nice.This is different from how i make..Will try once ..Thanks for sharing.:)
Just today was thinking of this one..and u posted….looks gr8…shall try and your new template is gud 🙂
Wow thats everyone fav .. looks so tempting .. wish i could get some from u ..
Hey where are u residing in singapore ?
hey jeyashri… u gal started a blog with so many entries here. jus i saw yr mail n imdly rushing here.
hm.. so cute n nice kliks with superb recipes. welcome to blog world n all the very best dear.
thank u so much friends for ur encouragement.
Pavitra i m in FARRER PARK.
Hema welcome back.Nice to see u in my place.
Sesame,black channa and peanuts gives a great flavor,i have tasted the same in my relatives place was very nice:)
Mouthwatering,soon will make 🙂
Tempting pulikaichal. Jeyashri collect your award from my blog.
Looks nice.this one is my daughter s fav.. will try soon.GOOD LUCK.
Thank u all for ur valuable comments and king encouragement
Oh wow…that's an simple and yum recipe….
nice recipe and wonderful clicks
Great-secret-of-life.blogspot.com
Tried this one..Has got an authentic & brilliant taste 🙂
Thanks to Jeyashri.
Tried this recipe..Has got an authentic and brilliant taste.. Thanks Jeyashri 🙂
Great Taste! Thanks!! Please clarify whether the chanas (Table 2) are to be thrown in after soaking them in water for sometime or what. I feel it would be better after soaking them in water for sometime.
R Narayanan, Nagpur
thanks for the message. We always make it without soaking. It will be nice only.
Tried this recipe, nice aroma and taste was fantastic.. Thanku jeyashri
Hello… I have dried small round molaga..how spicy is that compared to the long ones?
The same quantity you can use, may be 3-4 extra too can
Hey one more doubt dear… i made this n romba pulichu kotradu… how do i adjust… i added 16 long chillies…
No worries, you can add little more red chili powder, salt and a small piece of jaggery and add 1/2 cup of water. boil it till it reaches the right consistency.
Hi , please mention the measurement of tamarind water.
You can add 2 cups of medium thick tamarind extract|water