Cooking Instructions
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Step 1
Melt
Jaggery (2 pieces)
in half a cup of water and filter it. Melt
Tamarind Paste (200 g)
in water. Add melted jaggery to tamarind water and boil with
Green Chili Peppers (3)
and
Fresh Ginger (as needed)
.
Step 2
Add the
Pomelo (450 g)
,
Ground Turmeric (1 g)
,
Red Chili Powder (5 g)
, and
Salt (to taste)
. Boil well. Once boiled, switch off the flame and let it cool a bit.
Step 3
To this add
Fenugreek Seeds (6 g)
. To a pan add
Oil (30 mL)
, add
Mustard Seeds (1 g)
and once it pops add
Dried Red Chili Peppers (2)
and saute till the color of the red chilies turn to light brown. Pour this on top of the curry and serve with
Curry Leaves (to taste)
.
