Servings: 3-4
Ingredients:
Content
|
Quantity
|
Comment
|
Doddapatre leaves /
Coleus aromaticus / Ajwain ka patta
|
6-7/10-12 leaves
|
Big/Small
|
Tamarind
|
1 small lemon size
| |
Dried red chillies
|
2 medium
| |
Jeera
|
1 tsp
| |
Urad (whole/split)
|
1 tsp
| |
Coconut
|
½ cup
|
Dessicated
|
Salt
|
To taste
| |
Sugar
|
¼ tsp
| |
Water
|
To grind
| |
Oil
|
1 tbsp
|
To roast
|
To temper
| ||
Oil
|
1 tsp
| |
Mustard
|
½ tsp
| |
Jeera
|
½ tsp
|
Method:
Heat a tbsp of oil in a pan. Roast chilli and tamarind together and set aside. In the same pan, roast jeera, urad dal and doddapatre leaves separately as shown in the picture and set aside.
Grind together all the roasted ingredients with coconut, salt and sugar to a smooth paste. Temper with the mustard and jeera.
Serve with rice, roti.
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