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The Vegetarian Curry Bible
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4. Use low heat or else the batter will burn.
5. Now sprinkle some of the onion mixture on the top side and overturn
the uttapam.
6. Cook on the other side similiarly.
7. When both sides are sufficiently roasted, lift it off the tava.
8. Repeat for the rest of the batter.
Vardike Mantva Saar
by Sunita
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Ingredients
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2 tablespoons of coconut, shredded
A pinch of hing(asoefetida)
1 tablespoon of coriander seeds
1 tsp cumin
1/2 tsp black peppercorns
1/2 tsp methi(fenugreek) seeds
1 tsp dry red chillies
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2 tomatoes chopped finely
4-5 garlic clovettes, crushed
1 small piece tamarind, de-seeded
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1 tsp mustard seeds
1 sprig curry leaves
2 tsp ghee(clarified butter)
Method
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Roast the first 7 ingredients one by one and blend to get a smooth paste,
using a little water.
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Blend the tomato with the tamarind to a smooth paste.
Add the crushed garlic to the tomato.
In a vessel, add the tomato paste, ground powder and enough water to
get a rasam consistency.
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Add salt to taste.
Bring it to a boil on a low flame.
Take it off the heat and season with mustard and curry leaves.
Delicious with plain rice.
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