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Ingredients Jump to Instructions ↓

  1. Ingredient Name Unit Quantity

  2. Black pepper powder

  3. tsp 1/4 Cumin seeds

  4. tsp 1/2 Curry leaves

  5. springs

  6. few Fresh grated Coconut

  7. tsp 1 Garam masala powder

  8. pinch Garlic cloves

  9. 5-6 Ginger

  10. piece 1 Green Chillies

  11. number

  12. 3-4 Hing (asafoetida)

  13. pinch Mustard seeds

  14. tsp 1/4 Oil

  15. tbsp 2 Onions, chopped

  16. small 1 Red chilli powder

  17. tsp 1/2 Salt to taste

  18. 0 Sugar

  19. pinch Tamarind juice

  20. cup 1 Turmeric powder

  21. tsp 1/4

Instructions Jump to Ingredients ↑

  1. Soak the tamarind in some hot water for half hour. Add 4 cups of water to this and mix it well to make tamarind juice.

  2. In little oil in a pan for tempering, add mustard seeds. When the mustard seeds splutter, add the cumin seeds, curry leaves and chopped onions.

  3. Add paste of ginger, garlic, coriander leaves and green chillies and saut well.

  4. Add pinch of hing, turmeric powder, black pepper pd, red chilli powder and pinch of garam masala and saut in low flame.

  5. Add one cup of tamarind juice, salt, pinch of sugar and bring it to a boil. Taste and adjust seasoning.

  6. Boil well until the froth disappears and add one tsp of fresh grated coconut and mix well and simmer for 2 mins.

  7. The Chincheche saar is ready to be served.

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