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Ingredientes
- 1 Tbsp. Oil
- 4 x Cloves garlic
- 1/2 tsp Cumin seeds Few coriander leaves
- 6 x Curry leaves
- 3 Tbsp. Tamarind paste
- 4 tsp Sugar
- 15 x Curry leaves
- 1/4 c. Cilantro leaves
- 4 x Dry red chiles
- 1/4 tsp Turmeric Salt, to taste
- 1 tsp Coriander seeds
- 5 x Cloves garlic
- 1 piece ginger, (1/2 inch)
- 1 tsp Cumin seeds
- 6 x Black peppercorns
- 1 tsp Split red gram
Direcciones
- Make into a paste set 2 and keep aside.
- In a pot add in 6 c. of water, the above paste, salt, turmeric, tamarind paste, dry red chiles, curry leaves, coriander leaves and sugar. Let boil till the water quantity reduces to about 4 c.. Now remove from heat and pass through a strainer so which only the clear liquid is retained. Keep aside this liquid.
- Heat oil in a skillet and when oil is warm add in cumin seeds, crushed garlic and fry till garlic changes to pale brown. Now add in curry leaves and coriander leaves and fry for another two min. Next add in the liquid to the skillet and cook for 5 min.
- Stay up to four days if stored in the refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 17g | |
| Recipe makes 4 servings | |
| Calories 62 | |
| Calories from Fat 33 | 53% |
| Total Fat 3.73g | 5% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 50mg | 1% |
| Total Carbs 7.14g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 4.33g | 3% |
| Protein 0.7g | 1% |
