Ingredients - Serves 6
- 150 g fresh coconut, shredded
- 5-6 green chillies (adjust based on your spice/heat tolerance)
- 5 g tamarind
- ½ tsp turmeric powder
- Salt, to taste
- For the tempering
- 2 tbsp oil
- ¼ tsp fenugreek seeds
- 2 tsp black gram (urad dal)
- 1 tsp mustard seeds
- 3-4 dried red chillies, broken into small pieces
- 6-8 curry leaves, optional
- a pinch of asafoetida (hing)
Steps
- Microwave the tamarind with ¼ cup of water on high for 30 s. Cool, discard the seeds and water and set the softened tamarind aside
- For the tempering
- Heat 2 tbsp oil. Fry the fenugreek seeds and black gram (urad dal) until they start to brown
- Add mustard seeds, curry leaves and dried red chillies. Fry till the mustard seeds start to splutter
- Turn off the heat and add a pinch of asafoetida
- To finish
- Grind the soaked tamarind, green chillies and ¾th of the tempering to form a coarsely ground mixture
- Mix into the shredded coconut along with the remaining ¼th of the tempering
- Add salt as needed and serve with hot rice and ghee
Use a {mortar and pestle} if you are making small quantities. Otherwise, use a {spice mill}, {Indian mixie grinder} or {magic bullet} or something similar. Regular blenders are too large, so they will just toss the contents around instead of grinding them
By Sirisha Tadimalla on