ingredients:
1. Clean and dry the leaves.
2. Heat I tablespoon of oil in a pan, add tamarind leaves and fry till the colour changes. Keep aside to cool.
3. Heat I tablespoon of oil, add the red chillies, urad dhal, asafoetida and fenugreek and fry. Keep aside to cool.
4. Blend together by adding remaining ingredients in a mixie to a coarse paste.
5. Heat the remaining oil and cool, pour on chutney and mix well.
Tender tamarind leaves –1/2 jilogram,Method
Urad dhal –1,
tablespoon,
Fenugreek seeds –1 teaspoon,
Red chillies –20
Turmeric powder –1/2 teaspoon,
Jeggery – Small ball size Salt – to taste,
Oil ½ cup,
Mustard seeds –2 teaspoons,
Asafoetida –1/4 teaspoon
1. Clean and dry the leaves.
2. Heat I tablespoon of oil in a pan, add tamarind leaves and fry till the colour changes. Keep aside to cool.
3. Heat I tablespoon of oil, add the red chillies, urad dhal, asafoetida and fenugreek and fry. Keep aside to cool.
4. Blend together by adding remaining ingredients in a mixie to a coarse paste.
5. Heat the remaining oil and cool, pour on chutney and mix well.
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