This is one of my favorite curries among vegetarian Nadan oonnu....That erivu and pulli (spicy & tangy) of the curry makes it almost any Malayalees favorite.
This is how we make it.
I can give only approximate measurements here... Its more like a personal taste of how tangy or spicy one would like.
Inji (ginger) - chopped fine (1 cup). ( Optional to Mix 1/2 teaspoon of rice flour to this)
Heat oil in a kadai.
Fry the ginger in oil till its brown and when it cools grind it.
In the same pan, add oil and when the oil is hot enough, add mustard seeds, let it splutter, 3-4 shallots sliced, green chillies, dry red chillies, curry leaves and sauté well.
Add turmeric ( 1/2 teaspoon), Red chili powder - according to your taste ( i would add at least 2-2 1/2 tablespoons). Add the ground ginger.
Tamarind - size of a lemon soak in 1/2 cup water and add it to the above and let it boil.
Jaggery - 1 teaspoon
Salt. Check the taste. Let it boil and reduce to the required consistency.
Enjoy this with some hot rice or kanji...
No comments:
Post a Comment