cup Channadal, cup peanuts, 1 pinch asafoetida, 1 tablespoon coconut powder, few curry leaves, 6 big green chillies, 1/4 teaspoon fenugreek powder,teaspoon tamarind paste, 1 teaspoon oil and salt to taste. .
Take a pan and pour the oil. When the oil is hot add the green chillies and let it splutter. Next add the asafoetida, fenugreek powder and curry leaves and saut briefly. Add the Channadal and peanuts and saut till it becomes dark brown. Be careful and don’t leave the stove as nuts tend to become black very soon. Put in the coconut powder and saut for a few seconds. Remove from flame and let it cool. Once it’s cool grind all the ingredients with tamarind paste, salt and cup water. When it’s a nice paste its ready to serve.
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