Tuesday, September 4, 2012

Ventha saar

Tamarind  extract                from lemon sized ball
green chillies                       6 - 8
jaggery                                a small piece
Asafoetida                           a pinch
Turmeric powder                 1 tsp    
gingely oil                             2 tbs
rice flour                               2 tsp
mustard seeds                     1/2 tsp
fenugreek                             1/2 tsp
Curry leaves

Heat oil in a pan. Add mustard seeds. After they splutter add the chilli pieces,fenugreek,curry leaves  and asafoetida. Add turmeric powder, tamarind water, jaggery and salt. Boil till the raw smell of tamarind evaporates.
Dissolve rice flour in some water and add it to the saar and boil for a couple of more minutes.