This is a very spicy dish. Usually we prepare this as a side dish for curd rice, just like pickle. So try this only with curd rice.. For spice lovers who love very hot and spicy food can have with plain rice,idli,dosa or with anything u like. It is a simple recipe and very easy to prepare.I had no idea about this dish before marriage, as my mom doesn’t prepae this.According to me the best combination for curd rice is mango pickle. But after tasting this, I liked to have this with curd rice too. I learnt this recipe from my Mother in law and would like to share this with u all. Try it out and u will love it…
Green chillies(small in size)-12 to 15 chopped into thin rounds
Onions- 3 large or 4 medium , chopped finely
U can use pearl onions too for this .
Tamarind- big gooseberry sized
Mustard seeds- ¼ tsp
Methi seeds- ¼ tsp
Oil- 4 tsp
Salt to taste
Soak the tamarind in water and take out the juice from it. Keep aside.
Heat oil in a pressure pan or cooker and add mustard seeds. When it splutters add methi seeds and before it starts to brown add onions and green chillies. Fry for 10 minutes in a medium flame. Add the tamarind juice and salt to it. No need to add water to this. close the cooker and pressure cook this till one whistle.
U can store this in the refrigerator for 15 days.
Serve with curd rice.
note: You can always reduce the chillies as per ur taste or use 1/2 part of capsicum and 1/2 part of green chillies too.
check out shankari's version