Recipe Text
Ingredients :
- Pudina leaves: 250 ml cup packed
- Tamarind : lemon sized
- Water : 50ml
- Sesame seeds : 3 tbsp
- Green chillies : 3-4 or else to taste
- Sugar or Jaggery :according to taste {i have used about 3 tbsp of sugar}
- cumin seeds : 1/2 tsp
- salt to taste
- turmeric : 1/4 tsp
- oil : 3 tsp
- mustard and cumin seeds : 1/2 tsp each
- curry leaves few {optional}
Preparations:
Wash and pat dry pudina leaves . Dry roast sesame seeds and allow them to cool.
Chop the green chillies into one inch pieces.
Soak the tamarind in luke warm water.
Method:
In a pan add 1 tsp of oil and allow it to heat up.Now add 1/2 tsp of
cumin seeds, green chillies,sesame seeds and pudina leaves fry until
the leaves change color.Then switch off the stove and let it cool.
Now
in a blender add the soaked tamarind along with water, roasted leaves ,
green chillies, sesame seeds, cumin seeds , sugar, salt , turmeric and
blend into a fine paste.Now remove it into a bowl and keep aside.Ina pan
take the remaining 2 tsp of oil and heat it .Then add cumin and mustard
seeds{if adding curry leaves add them after the seeds pop up} allow
them to pop and dd the tempering to the ground paste.
This is a sweet and sour pachhadi so adjust it according to u r taste.
Tips / Points to Remember
Do not over roast the sesame seeds or else it will give a bitter taste.
Do
not forget to clean the tamarind like removing the strings,seeds
etc...or else it will be difficult in grinding and u will end up with
biting those strings..
Hope u'll enjoy it.
This goes well with anything and everything....
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Contributor's Remarks
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hello gayatri garu,
This
recipe involves only three steps of frying/roasting, grinding and
tempering{taalimpu].
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