Unfortunately my local grocer was out of taro, so I bought some sweet potato instead. I imagine taro will give the sauce the right consistency.
1 cup coconut, grated, dried
4 green chilies
1 tsp kala jeera/black cumin
1 tbsp coconut oil
2 cup sweet potato, diced.
2 tsp turmeric
2 tsp tamarind concentrate
2 cup sweet potato, diced.
2 tsp turmeric
2 tsp tamarind concentrate
1 tbsp ghee
Meanwhile heat oil till almost smoking. When mustard seeds starts to pop, fry curry leaves till crisp. Pour mix over curry while hot.
1/2 tsp mustard seed
1/2 large onion or shallot, diced
curry leaves
salt
Grind coconut, chilies and cumin to a paste.
In pan with hot coconut oil, bloom turmeric powder, then quickly saute onions and potato till lightly browned. Add coconut paste and 1 cup of water. Mix well and bring to a boil. Dissolve tamarind, then lower to a simmer till potatoes are tender. Season.
Grind coconut, chilies and cumin to a paste.
In pan with hot coconut oil, bloom turmeric powder, then quickly saute onions and potato till lightly browned. Add coconut paste and 1 cup of water. Mix well and bring to a boil. Dissolve tamarind, then lower to a simmer till potatoes are tender. Season.
Meanwhile heat oil till almost smoking. When mustard seeds starts to pop, fry curry leaves till crisp. Pour mix over curry while hot.
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