Method • A pinch of hing(asoefetida)

method • a pinch of hing(asoefetida)

ThaiOtherEasy30 minBy Northstar

Ingredients

Servings

1. Heat 2 1/2 tablespoon oil, fry the thondekai till they turn crisp and • Salt to taste
2. Fry ingrdients 2 to 5 in oil and blend to a smooth paste along with the Method
3. Heat remaining oil, add the mustard and curry leaves and when the should be soft and mushy.
4. Fry till the onions turn translucent. 3. Add the sambhar powder, sugar(jaggery), coriander leaves, tamarind
5. Now add the thondekai and the coconut paste and keep frying. juice and salt to taste.
6. DO NOT ADD WATER. 4. Bring to a boil on a low flame.
7. Fry for around 20 minutes till the whole mixture turns dark brown and 5. Season with mustard, curry leaves and hing using ghee.
8. Take it off the fire.
9. Can be eaten with rice and dal.
134

1
brown, drain and set aside.
2
tamarind. 1. Pressure cook the dal, onions, green beans and tomato till done.The dal
3
mustard starts crackling, add the chopped onion. 2. Set aside.
4
loses all moisture. 6. Eat hot with dosa or plain white rice.