Follow these steps for perfect results
Turmeric powder
Mustard seeds
Sunflower Oil
Gram flour
Cumin seeds
Spring Onion
chopped
Tamarind Water
Mustard seeds
Salt
to taste
Dry Red Chillies
Methi Seeds
Water
Coriander Seeds
Asafoetida
Dry roast coriander seeds, mustard seeds, cumin seeds, and fenugreek seeds separately until aromatic.
Grind the roasted spices into a fine powder and set aside.
Heat oil in a pan over medium-low heat.
Temper with mustard seeds. Once they splutter, add cumin seeds, red chillies, and asafoetida.
Add chopped spring onions (both white and green parts) and fry until softened and reduced in size on low heat.
Add water and bring to a boil.
Add salt, turmeric, and tamarind puree and boil for about 2 minutes.
In a bowl, mix gram flour with water to form a smooth paste without lumps.
Add the gram flour mixture to the boiling curry.
Let it boil for another 2-3 minutes until the curry thickens.
Serve hot with steamed rice and ghee.
Expert advice for the best results
Adjust the amount of tamarind water to your desired level of sourness.
Roast the spices well to enhance their aroma.
Use fresh spring onions for the best flavor.
Everything you need to know before you start
10 minutes
Can be made a day ahead and refrigerated.
Serve in a bowl, garnish with fresh coriander leaves.
Serve hot with steamed rice and a dollop of ghee.
Serve with Andhra Gongura Pachadi Recipe.
Balances the spice and sourness
Discover the story behind this recipe
Traditional Andhra curry, showcasing the use of tamarind and spices.
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