Ingredients:
Coriander leaves - 300 gms
Tamarind - 100 gms
Jaggery - 150 gms
Red chillies - 15
Garlic pod - 1
Salt to taste
Mustard seeds - 1 tsp
Asafoetida - a pinch
Oil - 3 tbsp
Method:
Coriander leaves - 300 gms
Tamarind - 100 gms
Jaggery - 150 gms
Red chillies - 15
Garlic pod - 1
Salt to taste
Mustard seeds - 1 tsp
Asafoetida - a pinch
Oil - 3 tbsp
Method:
- Cut the edges of coriander leaves. Wash and clean.. Drain the water completely using strainer.
- Soak tamarind in little hot water for 15 minutes.
- Dry roast chillies.
- Heat 1 tbsp of oil, add coriander leaves and fry for 2 minutes.
- Grind coriander leaves, chillies, tamarind along with water, salt, garlic cloves,jaggery to make paste.
- Heat oil in kadai, add asafoetida, mustard seeds.Fry till mustard crackles. Remove from fire.
- Add coriander paste and Mix well.
- Cool and transfer to bottle.
- It can be stored for one month in a refrigerator.
- Serve with rice.
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