Tried and tasted the recipe of Geetha Achal. Have added curry leaves as an addition to the ingredients list which gave a different taste.
Ingredients:
Black Urad Dal - 2 cups
Red Chilli - 12 nos (round vareity)
Asafodeita - 1 inch piece(solid one)
Salt to taste
Garlic - 6 to 8 (with skin)
Curry Leaves - a few
Method:
In a dry pan fry black urad dal and red chillies separately. Add 3 to 4 drops of oil and fry asafodeita and curry leaves in it. Let them cool. Grind it to a coarse powder along with salt. Add garlic and grind it again. The powder should be coarse. Store it in an air tight container and keep it in fridge. This can be stored for about 2 to 3 weeks at max. Serve it with any type of Idly. Mix the powder in gingely oil for enhanced taste.
Ingredients:
Black Urad Dal - 2 cups
Red Chilli - 12 nos (round vareity)
Asafodeita - 1 inch piece(solid one)
Salt to taste
Garlic - 6 to 8 (with skin)
Curry Leaves - a few
Method:
In a dry pan fry black urad dal and red chillies separately. Add 3 to 4 drops of oil and fry asafodeita and curry leaves in it. Let them cool. Grind it to a coarse powder along with salt. Add garlic and grind it again. The powder should be coarse. Store it in an air tight container and keep it in fridge. This can be stored for about 2 to 3 weeks at max. Serve it with any type of Idly. Mix the powder in gingely oil for enhanced taste.
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