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A typical tangy ,spicy and hot Mangalorian dish
Deliciously amazing!
1. Soak tamarind in warm water. keep it aside for 20 mins. Remove the pulp n keep the water aside for latter use.
Heat a pan in low flame, add the oil, chillies, coriander seeds, cumin seeds,garlic n turmeric.
Keep stirring n don't let it burn. Remove once you notice the colour change.
Pulse it into a smooth paste using water n tamarind pulp .
Now take a kadai, add 1 tbsp oil, let the mustard seeds sputter. Now add the crushed garlic..
It should turn slightly brown. Add curry curry and the grounded masala.stir once. Now add the tamarind water..you can even add little more water if you want perfect gravy
Add salt and let it boil..
Once the water starts rolling, add the chicken pieces. Cover it with lid and cook for 10-15 mins until raw smell goes away and chicken is cooked nicely.
You can add curry leaves additionally.
It compliments greatly with neer dosa or rice.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
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Total: ₹689.00
Grand Total: ₹689.00
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