MEERÉ
A TRADITIONAL KONKANI
DIPPING SAUCE FOR DOSAS
A TREAT
FOR CHILI LOVERS
Ingredients:
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.
Chili
lovers, do try this meeré and instead of simply eating dosas, you will be
devouring them!
Enjoy!!!
Note:
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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