| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indian | Indian | 1 | Servings | |
INGREDIENTS
| 2 | Coriander, cleaned & chopped | |
| 10 | Sprigs curry leaves, cleaned | |
| 1 | c | Black gram dal |
| 2 | t | Asafoetida |
| Lemon-sized ball of tamarind | ||
| 100 | g | Red chiles |
| 2 | T | Oil |
| Salt, to taste |
INSTRUCTIONS
Heat oil in a pan and stir-fry curry leaves, black gram dal, asafoetida and red chilies till dal is brown. When cool, add coriander leaves, tamarind and salt and grind in a mixie till well blended. Store in a bottle or pickle jar. From: Southern Delights (Recipes To Remember From Palakkad) by Parwathy Akhileswaran Recipe by: Southern Delights by Parwathy Akhileswaran Posted to FOODWINE Digest by Sharon Raghavachary <schary@EARTHLINK.NET> on Feb 17, 1998
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