Halwai July 15, 2018

Ingredients:

• 1 – coconut, grated
• 3 to 4 – small Onions
• 1 tsp – coriander leaves, finely chopped
• 1/2 tsp – chopped Green chillies
• 1.5 tsp – Tamarind pulp
• 5 – Curry leaves
• 1/2 tbsp – Cumin seed powder
• A pinch – black pepper powder
• 1 tsp – oil
• Salt to taste

Method:

  1. Keep 1 tbsp grated coconut aside and with the remaining coconut, make thick coconut milk.
  2. Add tamarind pulp in the coconut milk and boil it and allow it to simmer for 10 minutes.
  3. Heat oil in a saucepan and fry one small onion.
  4. Then fry the curry leaves, cumin seed powder and green chillies. Then add salt and pepper.
  5. Mix the thick coconut milk and tamarind pulp mixture and stir for 2 minutes.
  6. Garnish with coriander leaves and serve.