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PrintCURRY LEAVES GRAVY
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Extract tamarind juice.
- Fry black pepper, dhania, chana dal, and curry leaves and grind into a paste.
- Melt ghee and allow the mustard seeds to splutter. Keep aside.
- Pressure-cook the paste with salt, roasted mustard seeds and tamarind extract for two whistles.
- Serve hot with rice.
INGREDIENTS
- 2 large-lemon sized tamarind
- 1 teaspoon of mustard seeds
- 4 teaspoons of ghee
- Salt to taste
Masala
- 800 grams of curry leaves
- 4 tablespoon of chana dal
- 4 tablespoon of dhania
- 4 black pepper
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