Ingredients
Curry Leaves (Karuveppilai) - One cup
Thoor dhal (Thuvaram Paruppu) - Half cup
Pepper (Milagu) - 1 teaspoon
Red chilly - 4
Asafoetida (Perungaayam) - 1/4 (quarter) teaspoon
Salt - 1 teaspoon
Sunflower oil - 1 teaspoon
Preparation
- Heat Sunflower oil in a pan
- Add asafoetida
- Add thoor dhal and red chilly. Heat till it turns brownish red
- Take this out and keep this separately
- Heat pepper in the pan till it bursts
- Keep the pepper separately
- Heat salt in the pan and keep this separately
- Heat curry leaves in the pan till it turns crisp
- In a mixer grinder container, add all the roasted ingredients
- Grind them to form curry leaves powder
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