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| Jeedi Pappu Koora |
Jeedi Pappu Koora
Preparation
time : 25 minutes
Ingredients
200 gm tender cashew nut , boiled
250 gm onions
10 green chilies
50 gm coriander
10 gm ginger garlic paste
10 gm mustard
10 gm cumin seeds
20 gm tamarind extract
10 gm jaggery
Salt to taste
10 gm chilli powder
50 ml oil
Method
Make a
paste of onions, green chillies and coriander. Add ginger garlic paste to it.
Heat oil in a kadai. Add mustard, half the cumin and crackle.
Add the
paste and cook till raw flavour disappears and the paste starts leaving oil.
Add the
tamarind extract, jaggery and dices of cashew fruit.
Add the
chilli powder and adjust the seasoning. Stir the boiled, tender cashew nut into
the gravy. Roast the remaining cumin seeds and powder them. Finally stir into
the gravy.
Serve hot.