Ingredients:
- Urudh Dhal - 1/2 cup
- Thoor dhal - 1/2 cup
- Red chillies - 1 cup
- Curry leaves - 10 to 20 strings
- Tamarind - a very small ball
- Asafoetida - 1 tsp
- Mustard - 2 tsp
- Salt - to taste
- Oil - 1 tbsp
Method:
Heat little oil in a kadai.
Fry the urudh dhal till golden brown and transfer it to a plate.
Heat little oil again and fry the thoor dhal and add it to the plate.
Heat the left oil add the mustard, asafoetida, tamarind, salt and curry leaves fry them and add to the plate.
Add the red chillies and fry them in the same kadai.
Once all the content is cooled grind them to a powder in a blender. Taste and adjust the salt.
Once cooled store it in an air tight container.
Note: The curry leaves can be avoided if you do not like the flavor or added in excess if you like them.
Some add bengal gram dhal also, in case of add it fry them in the same manner as the other two dhal. Red chillies can be adjusted again to the need.
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