 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
I love small onions. Ingredients:
2 cups peeled small onions |
12 red chilies |
1 teaspoon cumin seed |
1 tablespoon coriander seed |
1 cup grated fresh coconut |
oil (for frying) |
2 tablespoons thick tamarind extract |
1 teaspoon coconut oil |
Directions:
1. Dry roast chillies and corriander seeds in a wok.
2. Keep aside.
3. Roast coconut till golden brown.
4. Keep aside.
5. In the same wok, add oil and season with cumin seeds.
6. Add onions and fry till golden brown.
7. Grind all the ingredients with salt and tamarind to a coarse paste.
8. Add little raw coconut oil on top.
9. Mix well.
10. Serve.
|
|