Multipurpose Biryani Shorba Gravy

By Hebbars Kitchen · 40 min

Ingredients

Instructions

1. Dry-roast the peanuts in a pan until crunchy, then add the sesame, poppy seeds and dry coconut and roast on low until aromatic.
2. Let everything cool completely, then grind it with the small piece of tamarind and water to a smooth paste. Set aside.
3. Heat the oil in a kadai and add the mustard, cumin, methi, hing and curry leaves; let them splutter.
4. Add the turmeric, garlic and ginger and sauté well, then add the chopped chillies and sauté for a minute.
5. On low heat, add the chilli powder, cumin powder, coriander powder, garam masala and salt, and sauté until aromatic.
6. Add the prepared paste and cook until the oil separates.
7. Add the jaggery and the hot water, mix well, and boil for 10 minutes or until the oil separates.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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