Total Pageviews

Monday, March 10, 2014


Tamarind (புளி) lemon size

Red chilly (காய்ந்த மிளகாய்) 2 nos

Urad dal (உளுந்து) 2 tsp

Pepper (மிளகு) 1/4 tsp

Fenugreek (வெந்தயம்) 1/4 tsp

Mustard seeds (கடுகு) 1/4 tsp

Curry leaves (கறிவேப்பிலை) 4 springs

Asafoetida powder (பெருங்காயம்) 1 pinch

Salt (உப்பு) to taste

Gingelly oil (நல்லெண்ணெய்) 2 tbspa

Dry roast the urad dal, pepper and red chilly. Keep it aside.

Fry the curry leaves with little oil.

Soak the tamarind in water for 15 minutes and then extract the juice.

Grind the roasted urad dal, pepper and curry leaves with little water in a mixie to make a paste

Heat the pan and pour the oil

Add mustard seeds when it splutter add fenugreek seeds, fry till it gets brown colour.

Add tamarind juice, asafoetida and salt. Boil it till the raw smell goes.

Add grounded paste, stir well continously keeping the stove in low flame
When it thickens, switch off the stove.

Ready to serve

No comments:

Post a Comment