Pungent sauce

Recipe by
Total Time:
15-30 minutes
Serves: 12
Nutrition facts:

240 calories, 9 grams fat

Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 1 red chilli, finely chopped
  • 10 flakes garlic, finely chopped
  • 1 tbsp - ginger, grated
  • 1 stalk celery, finely chopped
  • 1 stalk mint leaves, finely chopped
  • 1 spring onion with greens
  • 1 tbsp - cornflour
  • 1 stalk choice of herb (basil, thyme, rosemary)
  • 1-1/2 cups water
  • 1 tsp- soya sauce
  • 1/4 tsp - crushed black pepper
  • 1/2 tsp- sugar
  • salt to taste
  • 1 tsp- oil

How to Make Pungent sauce

  • Dissolve cornflour in 1/2 cup water. Keep aside.
  • Chop herb very fine, keep aside.
  • Heat oil, add ginger, garlic, chillies, stirfry.
  • Add chopped onions, celery, stir.
  • Add remaining 1 cup water.
  • Bring to a boil.
  • Add sugar, salt, soya sauce, mint, herb, pepper.
  • Add cornflour, stir and cook till sauce becomes transparent.
  • Serve hot, with steamed rice, snacks, bhajias, and even soups.

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