Introduction :

A favourite during the monsoon season


Ingredients :

½ coconut (grated)
6 dry red chillies
2 tsp coriander seeds
3 pepper corns
1 tsp cumminseeds
a pinch of turmeric
1 onion (sliced)
5 flakes garlic (sliced)
1 inch ginger (sliced)
½ cup tamarind juice.


Grind the first 5 ingredients. Add a little water and salt to taste. 1 or 2 slit green chillies may be added. Cook for 10 minutes.

Serve with rice and adjuncts like pickle.

See tomorrow's recipe for Tendlim Pickle.