Pepper Curry - Instant Relief from Cold
It is time for Vegan Thursday, an event initiated by Priya. So got this recipe from my Mom's cookbook. Whenever anyone has Cold or fever mom will prepare this dish. Dont think that it will taste like medicine, it tastes FAB and it is pretty easy to make.
Take this Curry with hot rice and you will feel instant relief from headache,Cold and Sinus.
Ingredients
Gram Dal - 1 Tablespoon
Thoor Dal - 1 Tablespoon
Fenugreek - 1/2 Teaspoon
Pepper - 2 Tablespoon
Coriander Seeds - 2 Tablespoon
Cumin Seeds - 1/2 Teaspoon
Dry Red Chilles - 10 Nos
Urad Dal - 1/2 teaspoon
Mustard Seeds - 1/2 Teaspoon
Tamarind - Gooseberry size soaked in 1 cup of warm water
Asafoetida - a Generous Pinch
Curry Leaves
Oil - 2 Tablespoon (Preferably Gingelly Oil)
Method
In a pan, add a teaspoon of oil and roast the ingredients in the given order: Corinader seeds,Dry Red Chillies,Thoor dal,Gram Dal,Urad Dal,pepper,fenugreek,cumin seed and Asafoetida. Give a gap of 30-45 seconds before adding each ingredient.Allow it to cool.
Meanwhile, prepare Tamarind juice with the Tamarind soaked in water.
Take the roasted ingredients in a blender and grind them. While grinding, instead of water use the tamarind water and grind it into a paste. Add turmeric powder to the paste.
The paste should not be too coarse or not too smooth. It needs to be little grainy and not a fine paste.
Now take a pan, heat 2 tablespoon of oil season with Mustard seeds, curry leaves and asafoetida and add the paste and cook it for some time till the raw flavour is gone. It may take around 5- 8 minutes.
You can store it in refrigerator for 2-3 Days. In case you plan to store it do not use curry leaves.
It is time for Vegan Thursday, an event initiated by Priya. So got this recipe from my Mom's cookbook. Whenever anyone has Cold or fever mom will prepare this dish. Dont think that it will taste like medicine, it tastes FAB and it is pretty easy to make.
Take this Curry with hot rice and you will feel instant relief from headache,Cold and Sinus.
Gram Dal - 1 Tablespoon
Thoor Dal - 1 Tablespoon
Fenugreek - 1/2 Teaspoon
Pepper - 2 Tablespoon
Coriander Seeds - 2 Tablespoon
Cumin Seeds - 1/2 Teaspoon
Dry Red Chilles - 10 Nos
Urad Dal - 1/2 teaspoon
Mustard Seeds - 1/2 Teaspoon
Tamarind - Gooseberry size soaked in 1 cup of warm water
Asafoetida - a Generous Pinch
Curry Leaves
Oil - 2 Tablespoon (Preferably Gingelly Oil)
Method
In a pan, add a teaspoon of oil and roast the ingredients in the given order: Corinader seeds,Dry Red Chillies,Thoor dal,Gram Dal,Urad Dal,pepper,fenugreek,cumin seed and Asafoetida. Give a gap of 30-45 seconds before adding each ingredient.Allow it to cool.
Meanwhile, prepare Tamarind juice with the Tamarind soaked in water.
Take the roasted ingredients in a blender and grind them. While grinding, instead of water use the tamarind water and grind it into a paste. Add turmeric powder to the paste.
The paste should not be too coarse or not too smooth. It needs to be little grainy and not a fine paste.
Now take a pan, heat 2 tablespoon of oil season with Mustard seeds, curry leaves and asafoetida and add the paste and cook it for some time till the raw flavour is gone. It may take around 5- 8 minutes.
You can store it in refrigerator for 2-3 Days. In case you plan to store it do not use curry leaves.
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