Prep Time : 15 mins Karamani/cow peas/black eyed bean – 1/3 cup (you can use fresh or dried ones) Pearl onion/shallots – 10 Garlic cloves – 3 Tomato – 1 Green chilli – 1 Turmeric powder – 1/4 tsp Sambar powder – 2 tsp Tamarind – small gooseberry sized ball Salt needed For the paste Grated coconut – 1/4 cup Cumin seeds/jeera or fennel seeds/sombu – 3/4 tsp For the seasoning Oil – 1 tbsp Mustard seeds – 1 tsp Cumin seeds – 1/2 tsp Asafoetida/Hing – a pinch Curry leaves – a sprig Soak tamarind in 1 cup of warm water and extract its juice. Discard the pulp.
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