Tempayy Ghee Roast
Prep Time
10 minsCooking Time
30 minsServes
4FOR 200 GMS OF TEMPAYY
INGREDIENTS
QTY UNITSDry red chilli/Kashmiri chilli
7-8 NosCoriander seeds
1 TbspJeera
1 TbspBlack pepper
1 TbspFennel seeds
1 TbspMethi seeds
1 TbspGarlic
5-6 ClovesGinger
1 InchTamarind water
2 TbspWater
2 TbspGhee
2 TbspTempayy cubes
200 GmOnion chopped
1/4 CupCurd whisked
2 TbspSugar/jaggery
1 TspCurry leaves
8-10 NosSalt to taste
Prep and cooking:
- Dry roast red chilli, coriander seeds, jeera, black pepper, fennel seeds and methi seeds until their aromas are released.
- Put them in a blending jar, then add garlic, ginger and tamarind water and grind them in a fine paste.
- Adjust the consistency by adding a little water.
- Heat some ghee in a pan, add chopped onions and cook them until they turn translucent.
- Pour the prepared paste in the pan and cook on low flame for 1-2 minutes.
- Add curd and stir continuously.
- Increase the flame and cook until ghee is released.
- Add salt. Sprinkle sugar/jaggery to balance the taste.
- Add tempayy cubes and curry leaves, mix well.
- Cook for 3-4 minutes and serve hot.
FOR 200 GMS OF TEMPAYY
INGREDIENTS
QTY UNITSDry red chilli/Kashmiri chilli
7-8 NosCoriander seeds
1 TbspJeera
1 TbspBlack pepper
1 TbspFennel seeds
1 TbspMethi/Fenugreek seeds
1 TbspGarlic
5-6 ClovesGinger
1 InchTamarind water
2 TbspWater
2 TbspGhee
2 TbspTempayy cubes
200 GmOnion chopped
1/4 CupCurd whisked
2 TbspSugar/jaggery
1 TspCurry leaves
8-10 NosSalt to taste
