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Ингредиенты
- 150 gm Curry leaves
- 8 x Dry red chiles
- 2 Tbsp. Coriander seeds
- 2 tsp Split black gram
- 1/2 tsp Fenugreek seeds
- 1 1/2 tsp Cumin seeds
- 6 x Cloves garlic
- 2 tsp Oil
- 1 x 3/4" marble tamarind paste Salt, to taste
Инструкции
- Heat oil in a small skillet and add in coriander seeds, fenugreek seeds, tamarind, split black gram and dry red chiles. Fry till the black gram changes color. Remove from heat and transfer the contents to another dish to cold.
- In the same skillet, in the remaining oil, add in curry leaves and fry on low heat till curry leaves turn dry (some of the water content of the leaves evaporates). Remove from heat. Let cold.
- Now blend the contents of the dish, salt and curry leaves in a processor to the consistency of coarse semolina (like brown sugar). Now add in cumin seeds and garlic and blend for a minute.
- Goes well with plain white rice served with butter.
- Stays good up to a month.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 197g | |
| Calories 666 | |
| Calories from Fat 276 | 41% |
| Total Fat 32.49g | 41% |
| Saturated Fat 4.23g | 17% |
| Trans Fat 0.23g | |
| Cholesterol 0mg | 0% |
| Sodium 92mg | 4% |
| Potassium 2655mg | 76% |
| Total Carbs 105.33g | 28% |
| Dietary Fiber 57.2g | 191% |
| Sugars 5.02g | 3% |
| Protein 24.23g | 39% |
