Sunday, 5 February 2012

214) MEERÉ




     1)    Mature Bimbul (cucumber tree fruit) – 8 Nos. (if not available, see note for more options)
     2)    Hot red chili powder – 1 tablespoon OR dry hot red chilies – 10 Nos.
     3)    Turmeric powder – ½ teaspoon
     4)    Asafoetida powder – ¼ teaspoon
     5)    Tender curry leaves – 2 sprigs
     6)    Mustard seeds – ¼ teaspoon
     7)    Cumin seeds – ½ teaspoon
     8)    Coconut oil – 2 teaspoons
     9)    Salt – 2 teaspoons
     10)     Water – 300 ml.

To Cook:

          Cut off the stem tips of the cucumber tree fruit. Chop roughly to pieces. Put them into your food processor together with either the chili powder or the chilies (the traditional method is to grind the chilies in a granite hand operated wet grinder) and grind to superfine paste.

          Transfer to a small curry vessel and pour in the water. Set on high heat. Tip in the turmeric powder and the salt. Let the sauce boil for 5 minutes and thicken a little bit (meeré is a very thin watery sauce). Now lower the heat and set a small pan on the other stove on low heat.

          Pour in the coconut oil and throw in the mustard seeds. As soon as the mustard seeds are about to finish popping, tip in the cumin seeds. Stir once (the cumin will pop) and quickly put in the curry leaves and the asafoetida powder. Stir once again and switch off the heat.

          Tip over the entire contents of the pan into the sauce. Stir, switch off the heat and cover with a lid. Meeré is ready. Serve with dosas as a wonderful hot and tangy dipping sauce.

Dosa with meeré

          Chili lovers, do try this meeré and instead of simply eating dosas, you will be devouring them!


          If Bimbul (’Bilimbi’ in Malayalam)is not available, you can use 200 gm. of mature star fruit or 200 gm. of ripe tomatoes instead. The three ingredients will give you three different flavors, each surprisingly delightful.

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