Ingredients
Curry Leaves
|
1-2 bunches
|
Urid dhal
|
3 tbspn
|
Red Chillies
|
2-3
|
Pepper corns
|
1 tbspn
|
Dry coconut
|
2 tbspn
|
Asafoetida/Hing
|
½ tspn
|
Tamarind
|
A small piece
|
Oil
|
2 tsp
|
Salt
|
As per taste
|
Method
- Wash and dry the curry leaves on a paper towel.
- Fry the curry leaves in a pan without oil until it becomes crisp i.e. the leaves should break easily. Allow it to cool for some time.
- Dry roast the urid dhal until it is light brown in colour.
- Roast the red chilli and pepper corns with oil. Add coconut,hing and turn the stove off and fry as it will turn brown very quickly.
- Allow all the roasted items to cool for a while.
- Put everything in a blender and make a coarse powder.
- Add tamarind, salt, dry coconut and make a final powder out of it.
- Store it in an air-tight container. It will last for a month.
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