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Preparation time : - 7 minutes Serves : - 2 HOW TO PREPARE: - Peel the garlic and finely chop it. Now take a frying pan and pour the oil. When the oil is very hot add the grated coconut and garlic. Sauté till the coconut turns golden brown. Turn off the flame and set it aside. Let it cool. Take a blender and add the coconut garlic mixture. Put in the red chillies and tamarind paste. Blend for a minute then add the salt. Blend till it’s a fine paste and serve. 
Preparation time : - 10 minutes Serves : - 2 HOW TO PREPARE : - Soak the tamarind in water and set it aside. Drain all the pulp etc and keep the water separately. Slit the green chillies in the centre in such a way that they should still be connected. Take a frying pan and pour in two tablespoons of gingili oil and bring to heat. When it’s really hot add the mustard and let it crackle. Follow it with the fenugreek, curry leaves and green chillies. Sauté them till it turns golden brown. Put in the chopped tomatoes, tamarind water and the green chillies. Mix it up well and keep stirring till it becomes a thick paste. The oil will begin leaving the edges of the pan, remove from heat and let it cool. This will be hot and sour and goes well with samosas, idlis etc. Ingredients : - ½ cup Channadal, ½ cup peanuts, 1 pinch asafoetida, 1 tablespoon coconut powder, few curry leaves, 6 big green chillies, ¼ teaspoon fenugreek powder, ½ teaspoon tamarind paste, 1 teaspoon oil and salt to taste. Preparation time : - 10 minutes Serves : - 2 HOW TO PREPARE : - Take a pan and pour the oil. When the oil is hot add the green chillies and let it splutter. Next add the asafoetida, fenugreek powder and curry leaves and sauté briefly. Add the Channadal and peanuts and sauté till it becomes dark brown. Be careful and don’t leave the stove as nuts tend to become black very soon. Put in the coconut powder and sauté for a few seconds. Remove from flame and let it cool. Once it’s cool grind all the ingredients with tamarind paste, salt and ½ cup water. When it’s a nice paste its ready to serve. |
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