An easily prepared side dish with onion.
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Soak tamarind in ½ cup of water for 30 minutes.
After 30 minutes strain the water with a sieve.
Heat oil in a pan. Add some mustard seeds.
When mustard seeds are done spluttering add to the pan 1 piece of ginger and garlic finely chopped. Saute it well.
Now add in the chopped bits of ½ coconut and 1 whole green chilli.
Add plucked leaves of 2 stems of curry leaves and onions diced in cubes. Saute for another 2 minutes.
Slow cook with a lid on for the next 3-4 minutes.
At this stage, let us season the dish with ½ tsp of turmeric powder, 1 ½ tbsp of chilli powder and a pinch of salt.
Pour in the ½ cup of tamarind water to the pan.
Slow cook with a lid on for 2 minutes.
Garnish the dish with few curry leaves.
Transfer the dish to a serving bowl and zelna curry is already to be served hot.