Sukki Tambeli with Curry leaves

Recipe by
Total Time:
20 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Sambal Belacan , Prawn Chutney, Kohlrabi Kimchi, Chettinad Thengai Chutney

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Ingredients

  • 6 tbsp - grated coconut
  • 1 sprig - curry leaves
  • 1/2 tsp - tamarind paste
  • 3/4 tsp - red chilli powder
  • 1/2 tsp - coriander powder
  • 1/2 tsp - salt
  • 1 tbsp - water

How to Make Sukki Tambeli with Curry leaves

  • In an iron kadai, dry roast grated coconut on low to medium heat till it is golden in color and crisp.
  • Add curry leaves and fry for 5 minutes. Switch off the heat.
  • Add red chilli powder, tamarind paste, salt and coriander powder to it.
  • Stir it well continuously for 2 - 3 minutes.
  • Transfer the chutney ingredients into a mixer bowl and make a thick paste.
  • Sprinkle 1 tbsp of water while making the chutney. It should be thick in consistency.
  • Serve it as a side dish with rice.
  • Recipe Courtesy: Niya Prakash's World

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