Indian Recipes
|
|
|
|
Ingredients
|
| 1 |
Roasted peanuts, powdered |
1 +1/ 2 cups |
| 2 |
Green chilies, finely chopped |
3 |
| 3 |
Tamarind pulp |
1 tablespoon |
| 4 |
Oil or ghee (clarified butter) |
1 + 1/2 tablespoons |
| 5 |
Water |
4 cups |
| 6 |
Fresh coriander leaves, finely chopped |
2 tablespoons |
| 7 |
Fresh coconut, grated |
for garnish |
| For paste- |
| 8 |
Cumin seeds |
1 teaspoon |
| 9 |
Cinnamon |
1 small stick |
| 10 |
Cloves |
4-5 |
| 11 |
Jaggery |
1 tablespoon |
| 12 |
Sindhav salt |
to taste |
| Method |
Combine all the ingredients of paste in a blender and blend it to a smooth paste.
Boil water in a large pan, add ground peanuts and cumin-cinnamon paste and cook for 5 minutes, now add tamarind pulp, stir and cook until thickens. Garnish it with chopped coriander and coconut and serve.
|
| Servings -3-4 |
|
|
|
|
|
|
| Introduction
of the dish |
|
Peanuts have slightly sweet and nutty taste. You can add more tamarind pulp for tangier or more jaggery for sweeter taste.
|
| Served
With... |
|
Any course |
|
Disclaimer:
Most of the articles and recipes published here are collected via print
media, email and internet. The recipes were considered to be public
domain. Please use any information at your own risk. the writer will
not be responsible for any damages from the use of the information
provided. If anyone one has any objection regarding copyright or
ownership or any other details please contact classicfood4u.com via
email info@classicfood4u.com with proof and material will be promptly
removed from the site.
