Ingredients:
Onions (shallots preferred)– 1 tablespoon (thinly sliced)
Ginger – 1/2 inch piece
Garlic – 3 pods
Curry leaves – 3 sprigs
Tamarind paste – 1 teaspoon (if using the block of tamarind – a lime sized ball)
Coriander powder – 1 tablespoon
Pepper powder – 1/2 tablespoon
Turmeric powder – 1/4 tablespoon
Cumin – 1/2 tablespoon
Mustard seeds – 1/2 teaspoon
Dry red chilly – 2
Salt – to taste
Oil – 2 tablespoons
Water – 2-3 cups (as required)
How to:
Grind the ginger, garlic, 2 sprigs of curry leaves, coriander powder, pepper powder, turmeric powder and cumin seeds to a fine paste.
Take 3 cups of water in a vessel and add the ground masala, the tamarind paste and salt, and let it boil till the liquid reduces to about 2 cups.
Strain the pepper water into a bowl and keep aside.
In a pan add oil and splutter mustard. Sauté the onions, curry leaves and dry red chilly, till the onion becomes golden brown.
Pour this over the pepper water and serve with rice.
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