INGREDIENTS:
Curry leaves - 2cup
Red chili - 4
Urad dal - 1/2sp
Tamarind - small gooseberry size
Garlic - 2
Salt - to taste
Hing - a pinch
Mustard seeds - 1/4sp
Urad dal - 1/4sp for seasoning.
Sesame oil (nallennai) - 2sp for seasoning
METHOD:
- In a kadai add oil, red chili, fresh tender curry leaves, tamarind and fry little.
- Then add hing, garlic, salt and off the flame.
- Let the mixture get cooled.
- Now grind the mixture to a fine paste.
- Finally season it with sesame oil, mustard seeds and urad dal.
Served with idli.
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