|
|
| Shewalache Sambare |
| |
| Ingredients |
| |
| Shewala |
3 Bunches |
| Onions |
2 to 3 medium size |
| Coconut |
1 (Thick [first extract] and thin [remaining
extract] coconut milk) |
| Red Chilly Powder |
1 teaspoon |
| Sambar (Garam Masala) |
1
teaspoon |
| Turmeric Powder |
¼ teaspoon |
| Asafoetida (Hing) |
A pinch |
| Gram flour (Besan) |
2
tablespoon |
| Tamarind |
Small
lemon size balls soaked in water |
| Sugar |
2
to 3 teaspoon |
| Salt |
To
taste |
| Oil |
2
tablespoon |
| Small Prawns (Karandi) |
Optional |
|
|
|
|
Procedure |
|
|
|
Remove the outer covering of the shewalas along with the upper
orange portion. Then finely chop the remaining lower portion.
Finely cut the onions. |
|
|
|
Heat the oil in thick bottom pan. Fry the finely cut shewalas and onions till
golden brown. Then add tamarind extract water, red chilly powder, sambar, turmeric
powder and salt. Cook shewalas properly. Smash the shewalas and the onion mixture.
Add gram powder (besan) to thin coconut milk and this to the shewalas. Bring to
boil till mixture becomes thick then add thick coconut milk and sugar. Boil the
mixture and serve hot. The gravy should be of thick consistency. |
|
|
|
If you want to put prawns, clean and wash prawns and add them
when the shewalas
are being cooked. |
|
|
|
Shewalas are seasonal. If you wish to prepare the shewalas
at a later date, fry them and refrigerate them in an air- tight
container. |
|
|
|
Personal Touch |
|
|
|
While chopping the shewalas, remove the orange part carefully for
it might cause itching. |
|
|
|
Meghana (Shaila) P. Rane. |
|
|
|
|
|
History
Online
Directory
Email