Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 5 | Teacup | Curry Leaves (Kadi patta) | Washed and dried indoors. |
| 1, 1/2 | Teacup | Dhal, Chana | |
| 1, 1/2 | Teacup | Dhal, Urid (white) | |
| 15-20 | Large | Chillies Kashmir | |
| 1/2 | Teaspoon | Methi - (Fenugreek) | |
| 1 | Teaspoon | Mustard Seed (Sarson) | |
| 2 | Teaspoon | Jeera (Cumin Seeds) | |
| A | Little | Hing - Asafoetida | |
| 4 | Tablespoon | Cooking Oil | |
| As Required | Salt | to taste | |
| As Required | Tamarind | to taste |
Method
Roast all ingredients in 2 spoons oil (except curry leaves and tamarind). Keep aside.
Add more oil and roast the curry leaves along with tamarind for just a little while.
Cool and grind into a coarse powder.
Bookmark with:
Deli.cio.us
Digg
reddit
Facebook
StumbleUpon
Newsvine
| < Prev | Next > |
|---|
