Tuesday, 18 March 2014

Tamarind Chutney

7Tamarind chutney
Urad dal
Red chilli roast and grind
Channa dal
Sesame oil
Urad dal fry till a little cooked
Red chilli
Then pour in tamarind pulp, salt, turmeric
Simmer till the raw smell goes
Add the ground masala and boil for a few minutes
This will store in the fridge for up to a month and can be added to
rice when needed. Add a little hot water if very cold.

Bit of fried onion and garlic mixed with the rice and tamarind
mixture – maybe a few pine kernels – packed lunch to die for.
This tamarind rice travels very well wrapped in a banana leaf, outer-wrapped in
newspaper and tied with thin string. Throw the “plate” out of the train window when
you’ve finished!

No comments:

Post a Comment