Friday, 31 March 2017



Raddish one
Sesame oil one tablespoon
Mustard seeds one spoon
Shallots 12 nos peeled off and chopped
Red chilly powder one spoon
Coriander powder one tablespoon
Tamarind gooseberry size soaked in water.
Curry leaves one sprig
Cumin powder one spoon roasted 
Toor dal roasted one spoon
Fenugreek powder one pinch
Turmeric powder one spoon
Coriander leaves chopped one tablespoon
Tomato one chopped
Jaggery one piece
Asafoetida one pinch
Salt to taste
Adequate water approximately three cups.


Heat the frying pan or cooking vessel with sesame oil.
Pour sesame oil.
Add mustard seeds
Once it starts to splutter, add shallots, curry leaves.
Saute until the shallots turn translucent.
Add radish and tomato.
Saute for a while.
Add turmeric, chilly powder, coriander powder, cumin powder, asafoetida and fenugreek powder.
Let the flame be in simmer level.
Pour tamarind extract and adequate water.
Add salt and jaggery
Allow to cook for fifteen minutes until radish becomes soft and gravy texture.
Add coriander leaves.

Your tempting radish tamarind curry is ready to have with ghee and hot steamed rice.


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