Indian
Indian - South Indian Classics
Ker Sangri
Chef's Menu Description
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 1/4 cup sundakkai vathal (dried turkey berries)
- • 1 lemon-sized ball of tamarind
- • 3 tbsp gingelly oil
- • 1 tsp mustard seeds
- • 1/2 tsp fenugreek seeds
- • 10 curry leaves
- • 2 tsp sambar powder
- • 1 tsp jaggery
- • 1/2 tsp salt
Preparation Steps
1
Phase 1
Soak the tamarind in warm water and squeeze out 2 cups of thick extract.
2
Phase 2
Fry the sundakkai vathal in 1 tbsp of the gingelly oil until they puff and darken; remove.
3
Phase 3
Heat the remaining oil, pop the mustard and fenugreek seeds, and add the curry leaves.
4
Phase 4
Add the tamarind extract, sambar powder, jaggery and salt; boil on medium for 15 minutes until it reduces and the oil separates at the edges.
5
Phase 5
Add the fried sundakkai, switch off, and serve with hot rice.