Red chilly - 10 nos
Uzhunnu - 1/4 cup
Parippu - 1/4 cup
Asafoetida - 1' piece
Grated coconut - 2 cup
Curry leaves - 2 - 3 spring
Tamarind - size of a small lemon
Coconut oil - for frying
Method:
Heat oil in a pan. Fry asafoetida, red chilly, uzhunnu, parippu in to brownish. Pour it to a dish and fry coconut and curryleaves without adding oil. When the coconut gets brownish, switch off the stove.
Grind the fried ingredients with necessary crystal salt and tamarind. Mix well and use. Keep in a dry bottle.
No comments:
Post a Comment