Friday, June 12, 2009


  • 2 Tomatoes (pressure cook and pure)
  • 1 lemon size Tamarind (soaked in water for 1 hr)
  • 1 tsp Black pepper corns
  • 1 tsp Jaggery
  • 1 tsp Red chili powder
  • 1/4 tsp Turmeric powder
  • Salt to taste
For seasoning
  • 2 tsp oil
  • 1/2 tsp Mustard seeds
  • 1-2 Dry Chilies
  • Curry leaves
  • Coriander leaves (chopped)

Heat the pan with oil, add mustard seeds and let them splutter. Add curry leaves, dry chilies, tamarind pulp and fry for 1 minute or so. Add red chili powder, termeric powder, jaggery,salt and stir for 2 minutes. Add tomato puree and cook for 8-10 minutes.
Garnish with coriander leaves.

Serve with Hot rice and Ghee/ Tup

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