Sunday, November 16, 2008

Jeera Meeri khadi

3/4 cup coconut,
1 tsp cumin
10 peppercorns
2 dry red chillies
7-8 garlic cloves, peeled
1/4 tsp tamarind paste
salt to taste
2 tsp oil

Heat half a teaspoon of oil in a pan. Fry the cumin, peppercorns and chillies until well toasted and aromatic. Let cool, then grind with coconut, tamarind and 2 cloves of garlic into a fine paste
Transfer to a sauce pan, add a cup of water and simmer over moderate heat.
Season to taste.
crush 4-5 cloves of garlic.
Temper with the remaining oil and garlic cloves and place on heat . Pour the tempering over khadi and serve hot.

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