Ingredients:
Red chilly - 5 nos
Corriander - 1 tbsn
Toordal (parippu) - 1 tbsn
Shallots (chuvannulli) sliced - 2 tbsn
Curry leaves - 2 spring
Tamarind soaked in 1/2 cup water
Asafoetida (solid) - size of 1/2" square piece
Coconut oil - 1 1/2 tsn
Mustard seed - 1tsn
Method:
Heat 1/2 tsn oil in a pan and fry asafoetida. Then add red chilly, corriander, toordal, 1 tbsn shallots sliced,1 spring curry leaves and fry to get brownish. Grind this in a mixer into fine paste.Add tamarind juice, salt and 1 cup water.
Heat remaining coconut oil in a pan and add red chilly, mustard, shallots sliced 1 tbsn and curry leaves for seasoning.Pour the prepared gravy and boil.
This is a nadan ozhichukari.
Red chilly - 5 nos
Corriander - 1 tbsn
Toordal (parippu) - 1 tbsn
Shallots (chuvannulli) sliced - 2 tbsn
Curry leaves - 2 spring
Tamarind soaked in 1/2 cup water
Asafoetida (solid) - size of 1/2" square piece
Coconut oil - 1 1/2 tsn
Mustard seed - 1tsn
Method:
Heat 1/2 tsn oil in a pan and fry asafoetida. Then add red chilly, corriander, toordal, 1 tbsn shallots sliced,1 spring curry leaves and fry to get brownish. Grind this in a mixer into fine paste.Add tamarind juice, salt and 1 cup water.
Heat remaining coconut oil in a pan and add red chilly, mustard, shallots sliced 1 tbsn and curry leaves for seasoning.Pour the prepared gravy and boil.
This is a nadan ozhichukari.
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