INGREDIENTS
Suran / yam (boiled and mashed)
|
½ cup
|
Chilli powder
|
½ tsp
|
Tamarind / imli (soaked)
|
Smaller than marble sized ball
|
Scraped fresh coconut
|
2 tbsp
|
Jaggery
|
1 ½ tbsp
|
Coriander leaves (chopped)
|
3 – 4 sprigs
|
Chickpea flour / besan
|
½ to 1 tbsp
|
Salt
|
T.T.
|
FOR
TADKA
|
|
Oil
|
1 tbsp
|
Mustard seeds / rai
|
½ tsp
|
Cumin seeds / jeera
|
½ tsp
|
Asafetida / heeng
|
¼ tsp
|
Turmeric powder / haldi
|
¼ tsp
|
METHOD:
1.
Heat oil, add all the ingredients for tadka in the
same sequence given adding the next ingredient when the first splutters or
sizzles.
2.
Add the yam and sauté for some time. Pour in a
glass full of water. Bring it to a boil.
3.
Add all the remaining ingredients except the
besan. Also keep some scraped coconut and coriander leaves for garnishing.
4.
Dissolve the besan in a little water and add to
the boiling amti. The consistency should be pouring.
5.
When the besan is cooked and the amti has thickened
and come together remove from flame.
6.
Garnish with the remaining scraped coconut and
coriander leaves. Serve hot with boiled
rice.
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