Save to magazine
+ Add to new magazine

Add to Magazine

Saved to magazine

Foodrhythms

Ingredients

2 Table Spoons Tamarind

1/2 Tea Spoon Red Chilly Powder

1/2 Tea Spoon Salt

2 Tea Spoons Coriander Leaves

4 Small Sized Onions Cut Vertically into Thick Slices

2 Table Spoons Oil

1 Table Spoon Curry Leaves

1/2 Tea Spoon Jeelakarra (Cumin Seeds)

1/2 Tea Spoon Avalu (Mustard Seeds)

2 Red Chillies Broken into Two Pieces

1/4 Tea Spoon Turmeric

Cooking Procedure

1

n n Soak Tamarind in 1/2 Medium Sized Cup of Watern n Add 3.5 Medium Cups of Water to the already soaking Tamarind and make Juice of it throwing away the pulp.n n Add Red Chilly Powder, Salt, Onions to the Tamarind juice and mix well. Sprinkle Coriander Leaves on top of it and keep it aside.n n Heat Oil in a pan and add Jeelakarra (Cumin Seeds), Avalu (Mustard Seeds), Red Chillies, Curry Leaves. Saute until Curry leaves turn mild golden brown color, add turmeric before turning off the heat..n n Add sauted mix in the pan to the Tamarind Juice kept aside. Mix well and serve.nnn Tastes good with Steamed Rice and Dal / Vegetarian / Non Vegetarian dishn

Tags

Rama Devi's
Other Recipes

save to magazine
Goan Fish Curry

breakfast,brunch,dinner,lunch,supper, main-course

goan fish curry

9892 views

More Of Main-course Recipes

See All

More Of Vegetarian Recipes

See All
foodrhythms