A sour and hot gravy prepared with Turkey Berry (Usthikaya in Telugu ) .
Ingredients
Fresh Sundakkai (Turkey Berry) - 2 cups
Shallots or small onions - 150 g
Garlic - 15 pieces
Tomato - 2
Tamarind - lemon sized
Chilly powder - 1 tea spoon
Coriander powder - 1/2 tea spoon
Turmeric powder - a pinch
Hing - a pinch
Fenugreek powder - roasted and ground - 1/2 tea spoon.
Coconut - 5 pieces (1 1/2 inch)
Curry leaves and coriander leaves - some
Gingelly Oil - 4 table spoon.
Salt to taste
1. Clean the sundakkai and crush them roughly
2. Wash them thoroughly in water, so that most of the seeds come out. Wash 3-4 times.
3. Peel off the skin from onions and Garlic.
4. Cut the onions and tomatoes into smaller pieces.
5. Soak tamarind in water and extract the juice
6. Heat Gingelly oil (cooking oil can also be used) in kadai and add mustard seeds, once it splutters add garlic, curry leaves, onions and fry until onions turn golden brown. Add tomatoes and fry thoroughly..
7. Add coriander powder, hing, chilly powder, turmeric powder and salt. Fry for a minute.
8. Add sundakkai to it and fry for 5 minutes.
9. Add some water to this and cook.
10. Once cooked, add tamarind juice extract and add salt if required.
11. Meantime, grind the coconut and extract milk ( we can extract up to 3 times )
12. Once the gravy thickens, add coconut milk and stir well.
13. Add 1/2 tea spoon fenugreek powder. Fenugreek powder can be made by frying fenugreek seeds without adding oil and finely grinding. Having this powder in hand will help us to add in all types of puli kulambhu (sour gravies).
13. Lower the flame, close with a lid and allow it to boil for 15 minutes.
14. Garnish with coriander leaves and serve with rice.
Ingredients
Fresh Sundakkai (Turkey Berry) - 2 cups
Shallots or small onions - 150 g
Garlic - 15 pieces
Tomato - 2
Tamarind - lemon sized
Chilly powder - 1 tea spoon
Coriander powder - 1/2 tea spoon
Turmeric powder - a pinch
Hing - a pinch
Fenugreek powder - roasted and ground - 1/2 tea spoon.
Coconut - 5 pieces (1 1/2 inch)
Curry leaves and coriander leaves - some
Gingelly Oil - 4 table spoon.
Salt to taste
1. Clean the sundakkai and crush them roughly
2. Wash them thoroughly in water, so that most of the seeds come out. Wash 3-4 times.
3. Peel off the skin from onions and Garlic.
4. Cut the onions and tomatoes into smaller pieces.
6. Heat Gingelly oil (cooking oil can also be used) in kadai and add mustard seeds, once it splutters add garlic, curry leaves, onions and fry until onions turn golden brown. Add tomatoes and fry thoroughly..
7. Add coriander powder, hing, chilly powder, turmeric powder and salt. Fry for a minute.
8. Add sundakkai to it and fry for 5 minutes.
9. Add some water to this and cook.
10. Once cooked, add tamarind juice extract and add salt if required.
11. Meantime, grind the coconut and extract milk ( we can extract up to 3 times )
12. Once the gravy thickens, add coconut milk and stir well.
13. Add 1/2 tea spoon fenugreek powder. Fenugreek powder can be made by frying fenugreek seeds without adding oil and finely grinding. Having this powder in hand will help us to add in all types of puli kulambhu (sour gravies).
13. Lower the flame, close with a lid and allow it to boil for 15 minutes.
14. Garnish with coriander leaves and serve with rice.
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