Tuesday, October 18, 2011

White chili in tamarind


White chili - 150 gm
Tamarind - size of a small lemon
Turmeric powder - 1 teaspoon
Feugreek - 1 teaspoon
Asafoetida - 1/2 teaspoon
Gingley oil - 1/4 cup
Cooking oil - 1 teaspoon
Mustard seeds - 1 teaspoon
Urad dal -  1/2 teaspoon
Salt - as needed

  • Roast fenugreek in a frying pan and powder it.
  • Add cooking oil to the frying pan, when it gets heated up, season mustard seeds, urad dal and asafoetida.
  • Cut the white chili into small pieces.
  • Add the chili pieces to the pan and saute in low flame.
  • When it gets sauted well, add thick tamarind pulp.
  • Add salt, turmeric powder and powdered fenugreek.
  • Add gingley oil once the raw smell is gone and stir well.

  • Those who enjoy the taste of tamarind+jaggery, add a piece of jaggery.
  • It tastes good immediately, but tastes better as days go by.
  • Green chili can be used instead of white.

Learnt from: Getting back memories of tasting this item from the hands of my school friend's mom + Internet..self trial

No comments:

Post a Comment