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Preparation time : - 15 minutes Serves : - 4 HOW TO PREPARE: - Peel the garlic and set them aside separately. Take a frying pan and pour the oil and heat it up nicely. When the oil is hot add the cumin seeds and sauté till they are golden brown. Then add the chillies and let them crackle and then sauté them for 6 to 7 minutes. Add the coriander seeds and sauté for five minutes. Remove from flame and let it cool. Now once it’s cool put all these sautéed items into a blender and add the tamarind paste. Add the salt and then little by little add the garlic and keep blending. When it’s a nice paste serve with dosas. If it’s too hot you can reduce the chillies and garlic. 
Preparation time : - 10 minutes Serves : - 2 HOW TO PREPARE : - Peel the ridge gourd and slice into thin pieces, set it aside. Now take a frying pan and heat the oil. When the oil is nice and hot add the black gram and Bengal gram. Sauté till they are golden brown. Then add the red chillies and asafoetida. Sauté briefly and add the ridge gourd pieces. Then sprinkle the salt and cook till the ridge gourd becomes soft. Turn off the flame and let it cool. Put all the ingredients with the tamarind in a blender and make a coarse paste. Goes well with sambar rice etc. Ingredients : - 1 cup chopped beetroot leaves, 1 onion, ¼ cup coriander leaves, 2 teaspoons urad dal, ½ teaspoon mustard seeds, 5 green chillies, 1 tomato, few curry leaves, 2 teaspoons oil and salt to taste. Preparation time : - 10 minutes Serves : - 2 HOW TO PREPARE : - Finely chop the onions and set it aside. Now take a pan and pour one teaspoon oil and heat it up. When the oil is well heated added the urad dal and sauté till its light brown in colour. Then add the onions and slit the chillies and put it in too. Sauté till the onions are nice and pink and soft. Chop the tomato and add that to the onions. Also put in the beetroot leaves and cook till the raw smell leaves. Remove from flame and let it cool. After its cool put this mixture and salt to taste in the blender and make a fine paste. Transfer the mixture to a bowl and set it aside. Now take a small frying pan and pour the remaining oil. When it’s hot add the mustard and let it crackle, then add a little urad dal. Sauté briefly and put in the curry leaves. Turn off the flame and pour this into the bowl. Stir well and serve. |
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