- Ginger - 150 gms
- Green Chilli (chopped) - 2 nos
- Turmeric powder - 1/4 tsp
- Red chilli powder - 1/2 tsp
- Tamarind(Valan Puli) - 1 gooseberrysize ( Socked in 1 cup of water)
- Grated coconut - 1/2 cup
- Oil - 3 tbsp
- Mustad seeds - 1/4 tsp
- Curry leaves - 1 stem
- Dried red chillies - 2 nos
- Salt - To taste
METHOD:
- Remove the skin of the ginger, wash well and then cut into very small pieces.
- Heat 2 tbsp oil in a pan and fry the ginger pieces till they become golden brown color.
- Now add grated coconut to the pan and saute for 10 minutes in medium heat.
- Then add turmeric powder and saute well.
- Add red chilly and saute well till it becomes brown in color, mix well and remove from fire.
- Allow this ginger mix to cool.
- Grind this in a mixi or without adding any water.
- Again heat 1 tbsp of oil in a pan and add mustard.
- When it splutters add green chilly, curry leaves, and dried red chillies and fry well for 2 minutes.
- Add the ground coconut mix to it along with the tamarind water.
- Add 1 cup of water and adequate salt.
- Boil well till the gravy thickens.
- Remove from fire and serve.
