Ginger & Tamarind Curry Or Sambar Recipe
Ingredients
| Tamarind | 2 1⁄2 Tablespoon | |
| Ginger | 1 Inch | |
| Red chilies | 6 | |
| Green chilies | 3 | |
| Molasses/Sugar | 1 Teaspoon | |
| Coconut oil | 3 Tablespoon | |
| Coconut | 1⁄2 | |
| Fenugreek seeds | 1 Teaspoon | |
| Mustard seeds | 1 Pinch | |
| Salt | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 1252 Calories from Fat 953
% Daily Value*
Total Fat 113 g173.2%
Saturated Fat 98.1 g490.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 450.9 mg18.8%
Total Carbohydrates 69 g23.1%
Dietary Fiber 22.5 g90.1%
Sugars 41.5 g
Protein 11 g21.5%
Vitamin A 18.8% Vitamin C 278.6%
Calcium 9.3% Iron 49.3%
*Based on a 2000 Calorie diet
Directions
Soak it in a little lukewarm water.
Drain ginger.
Slice the coconut into small pieces.
Chop up the green chillies.
Take ginger, curry leaves, chillies and coconut in a pan.
Pour a little water.
Add some salt.
Cook on low flame till it dries up.
Soak the tamarind in lukewarm water.
Roast fenugreek seeds and red chillies.
Crush them into fine powder.
Heat oil in a pan and crackle mustard seeds.
Combine the cooked ginger coconut mixture.
Fry it for a few minutes.
Remove from fire as soon as mixture turns reddish brown.
Sprinkle fenugreek and red chilli powder.
Pour tamarind water extract.
Cook on low flame.
Add salt and molasses.
Allow it to boil.
Cook for a few more minutes.
Remove from heat.
Chef
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