Thursday, August 16, 2012

kudhi menasu

Curry leaves       3 handfuls (if the leaves are the mature variety, use 2)
Peppercorns      10-12
Asafoetida          1/2 tsp.
Tamarind             a small piece (soaked in water)
Gingelly oil          2 tablespoons

Preparation Method:
Wash the curry leaves and drain water.
Grind together curry leaves, peppercorns,salt, asafoetida and tamarind
using very little water.
In a kadhai, heat gingelly oil. When hot, add the ground mixture
and cook until the water evaporates.

This tastes best when made with gingelly oil.

Recipe Courtesy: Mrs Santha (via dailysamayal)

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