| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indian |
Indian |
1 |
Servings |
INGREDIENTS
| 2 |
bn |
Coriander; cleaned & chopped |
| 10 |
|
Sprigs curry leaves; cleaned |
| 1 |
c |
Black gram dal |
| 2 |
ts |
Asafoetida |
|
|
Lemon-sized ball of tamarind |
| 100 |
g |
Red chiles |
| 2 |
tb |
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
A Message from our Provider:
“People ignore God and then blame him for the chaos that results”