Red Chillies - 5
Urd Dal - 2 tbsp
Hing/ Asafoetida - 1 "
Grated coconut - 1 cup
Lemon-sized ball of tamarind
Cucumber - 1 cup chopped
Vazhakkai/ Raw banana - 1 cup chopped
Brinjal - 1 cup chopped
Salt - as per taste
Turmeric powder - a pinch
Garnishing
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Mustard - 1 tbsp
Urd dal - 1 tbsp
Red chilli - 1
Curry leaves - 1 sprig
Heat 2 tbsp of oil in a kadai and fry red chillies, urd dal and hing. Switch off the flame and add grated coconut and saute in the heat of the kadai. When cooled, grind into a smooth paste along with the tamarind. Boil the vegetables in little water with salt. When boiled, (drain excess water if required)add turmeric powder and ground paste to it. Splutter mustard, urd dal, red chilli and curry leaves in 1 tsp of oil and granish the curry.
Urd Dal - 2 tbsp
Hing/ Asafoetida - 1 "
Grated coconut - 1 cup
Lemon-sized ball of tamarind
Cucumber - 1 cup chopped
Vazhakkai/ Raw banana - 1 cup chopped
Brinjal - 1 cup chopped
Salt - as per taste
Turmeric powder - a pinch
Garnishing
--------------
Mustard - 1 tbsp
Urd dal - 1 tbsp
Red chilli - 1
Curry leaves - 1 sprig
Heat 2 tbsp of oil in a kadai and fry red chillies, urd dal and hing. Switch off the flame and add grated coconut and saute in the heat of the kadai. When cooled, grind into a smooth paste along with the tamarind. Boil the vegetables in little water with salt. When boiled, (drain excess water if required)add turmeric powder and ground paste to it. Splutter mustard, urd dal, red chilli and curry leaves in 1 tsp of oil and granish the curry.
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