Peel the skin, and cut the ridge gourd (peerkangai) into small pieces and roast slightly in little oil. Roast urud dal, red whole peppers, 1/4 tsp asafoetida, 1 tsp salt, a pinch of tamarind, minimum amount of water and grind … Continue reading →
fresh grated coconut – 1 cup, urud dal – 1/3 cup roast the urud dal and 4-5 red whole peppers in 2 tsp oil , add grated coconut, 1 tsp salt, a pinch of asafoetida, tamarind – a pinch and … Continue reading →
Separate the flowers and remove the tongue-like portion from the individual flowers. Cut the flowers into fine pieces. Roast 5 whole red peppers, 1/4 tsp asafoetida, a pinch of tamarind and 1 tsp salt in little oil. Swith off the … Continue reading →
Ingredients: 100g Beet-root, 6 Red Chilies, one Medium Onion, 1 inch of tamarind, 1 spoon(mother of P.R.Chetty) mustard, l spoon urhud dhal, ╝ spoon asafetida, 1 teaspoon salt, 1 teaspoon oil. Directions: 1. Peel off the skin on the beet-root … Continue reading →
Brinjal – 150g, red chillie – 4, urud dal – 4 tsp, asafoetida – 1/4 tsp, oil – 2 tsp, tamarind – a pinch. Boil whole brinjals in a pressure cooker and peel off the skin and mash.Roast 3 tsp … Continue reading →
toor dal – 1cup, gram dal – 1 cup, 3 whole red peppers , 1/4 tsp asafoetida Fry the above ingredients in a 3 tsp ghee, add 1/2 tsp salt and 4 tsp grated coconut and grind.
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