Piyava Thiksani Humman is a Konkani style hot and spicy Onion Tamarind Curry.A delicious and perfect dip for idli or dosa and goes well as a side dish with rice too.A simple, quick and easy to make Onion Tomato Curry recipe and step by step method with photos are given below.
The following ingredients are needed to prepare Onion Tamarind Curry / Piyava Thiksani Humman.
Ingredients:-
Onion. - 2 large
Tamarind. - a gooseberry size
Kashmiri Red chilly powder.-2tsp
Hing powder. -1tsp
Curry leaves. -1spring
Coconut oil. -2tsp + 1tsp
Salt. -to taste
Instructions:-
1). Peel wash and finely chop Onion and keep aside.
2). Soak Tamarind in little warm water for 3 minutes. Squeeze and extract Tamarind juice and keep aside.
Method:-
1). Heat 2tsp Coconut oil in a pan and splutter Mustard seeds and saute well.Add Curry leaves and fry in oil for a second. Add finely chopped Onion and saute well.
The following ingredients are needed to prepare Onion Tamarind Curry / Piyava Thiksani Humman.
Ingredients:-
Onion. - 2 large
Tamarind. - a gooseberry size
Kashmiri Red chilly powder.-2tsp
Hing powder. -1tsp
Curry leaves. -1spring
Coconut oil. -2tsp + 1tsp
Salt. -to taste
Instructions:-
1). Peel wash and finely chop Onion and keep aside.
2). Soak Tamarind in little warm water for 3 minutes. Squeeze and extract Tamarind juice and keep aside.
Method:-
1). Heat 2tsp Coconut oil in a pan and splutter Mustard seeds and saute well.Add Curry leaves and fry in oil for a second. Add finely chopped Onion and saute well.
2). Add required Salt into the pan and mix well with the Onion pieces. Saute well till Onion pieces become translucent.
3). Add Kashmiri Red chilly powder and Hing powder into the pan and mix well.
4). Add Tamarind juice into the pan and mix well.
5). Add 1/4 cup of water into the pan and mix well.
6). Boil and cook all the ingredients in the pan on low flame. When the Onion Tamarind Curry become semi thick, mix well and switch off the flame.
7). Add 2 tsp Coconut oil over the Onion Tamarind Curry and mix well.
8). Transfer the Onion Tamarind Curry/ Piyava Thiksani Humman to a serving bowl.
A tasty and delicious Onion Tamarind Curry/ Piyava Thiksani Humman is ready to serve as a dip for idli and dosa and a side dish with rice.
Keep the left over Onion Tomato Curry in the fridge and stays good for few more days.
ONION TAMARIND CURRY (PIYAVA THIKSANI HUMMAN) RECIPE
Ingredients:-
Onion. - 2 large
Tamarind. - a gooseberry size
Kashmiri Red chilly powder.-2tsp
Hing powder. -1tsp
Curry leaves. -1spring
Coconut oil. -2tsp + 1tsp
Salt. -to taste
Instructions:-
1). Peel wash and finely chop Onion and keep aside.
2). Soak Tamarind in little warm water for 3 minutes. Squeeze and extract Tamarind juice and keep aside.
Method:-
1). Heat 2tsp Coconut oil in a pan and splutter Mustard seeds and saute well.Add Curry leaves and fry in oil for a second. Add finely chopped Onion and saute well
2). Add required Salt into the pan and mix well with the Onion pieces. Saute well till Onion pieces become translucent.
3). Add Kashmiri Red chilly powder and Hing powder into the pan and mix well.
4). Add Tamarind juice into the pan and mix well.
5). Add 1/4 cup of water into the pan and mix well.
6). Boil and cook all the ingredients in the pan on low flame. When the Onion Tamarind Curry become semi thick, mix well and switch off the flame.
7). Add 2 tsp Coconut oil over the Onion Tamarind Curry and mix well.
8). Transfer the Onion Tamarind Curry/ Piyava Thiksani Humman to a serving bowl.
A tasty and delicious Onion Tamarind Curry/ Piyava Thiksani Humman is ready to serve as a dip for idli, and dosa and a side dish with rice.Left over Onion Tamarind Curry can be refrigerated and stays good for few more days.
Onion. - 2 large
Tamarind. - a gooseberry size
Kashmiri Red chilly powder.-2tsp
Hing powder. -1tsp
Curry leaves. -1spring
Coconut oil. -2tsp + 1tsp
Salt. -to taste
Instructions:-
1). Peel wash and finely chop Onion and keep aside.
2). Soak Tamarind in little warm water for 3 minutes. Squeeze and extract Tamarind juice and keep aside.
Method:-
1). Heat 2tsp Coconut oil in a pan and splutter Mustard seeds and saute well.Add Curry leaves and fry in oil for a second. Add finely chopped Onion and saute well
2). Add required Salt into the pan and mix well with the Onion pieces. Saute well till Onion pieces become translucent.
3). Add Kashmiri Red chilly powder and Hing powder into the pan and mix well.
4). Add Tamarind juice into the pan and mix well.
5). Add 1/4 cup of water into the pan and mix well.
6). Boil and cook all the ingredients in the pan on low flame. When the Onion Tamarind Curry become semi thick, mix well and switch off the flame.
7). Add 2 tsp Coconut oil over the Onion Tamarind Curry and mix well.
8). Transfer the Onion Tamarind Curry/ Piyava Thiksani Humman to a serving bowl.
A tasty and delicious Onion Tamarind Curry/ Piyava Thiksani Humman is ready to serve as a dip for idli, and dosa and a side dish with rice.Left over Onion Tamarind Curry can be refrigerated and stays good for few more days.
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