| 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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