The Recipe:
- Wash the ginger (important step), clean and dry it. Cut into small pieces and keep aside.
- Add Tamarind in hot water (very little water...just enough to soak the ginger)..Keep it for 2 minutes and then drain the water out. Do not squeeze any pulp. The idea is to make the tamarind just wet for it to become soft. Keep aside
- Dry roast fenugreek seeds (menthulu) for 5 minutes and grind. Do not use readymade powder as that will reduce the taste. Approximately half glass menthulu for 3 glasses ginger. Keep aside
- In a plate mix the ginger pieces, tamarind, jaggery powder, salt, haldi. Mix well and grind them to a smooth paste. You can add roasted garlic too (optional)
- In a big bowl, add the ginger mixture, methi powder, red chilli powder. Mix well. Adjust salt if needed.
- Make popu in lots of oil (Use generous amount of oil) -> Avalu, 2 red chillies and hing
- Mix very well. Adjust salt/jaggery if needed. Store in an airtight container.
- Goes very well with dosas, idlis and even hot rice.
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