1/2 cup dry coconut (grated)
1 cup roasted bengal gram (veyinchina senaga pappu)
3 dry red chiles
1 piece tamarind (1 inch)
1 tablespoon cumin seeds
3 whole clove garlic
5 curry leaves
Salt, to taste
Servings: 4
1. In a skillet heat separately dry red chili and curry leaves (without oil) for three minutes each. Keep aside.
2. Make into a powder dry red chili from above and the roasted Bengal gram. This powder should be a bit coarse. To this now add grated dry coconut, cumin seeds, the above curry leaves, and garlic cloves, and process for another minute. (The grated coconut should not get too powdery.)
Goes well with hot plain white rice with a topping of butter/ghee. Stays well up to a month if stored in a container with a tight lid in a cool place.
Ready to Eat: immediately
Preparation Time: 20 minutes
Cuisine: Indian
1 cup roasted bengal gram (veyinchina senaga pappu)
3 dry red chiles
1 piece tamarind (1 inch)
1 tablespoon cumin seeds
3 whole clove garlic
5 curry leaves
Salt, to taste
Servings: 4
1. In a skillet heat separately dry red chili and curry leaves (without oil) for three minutes each. Keep aside.
2. Make into a powder dry red chili from above and the roasted Bengal gram. This powder should be a bit coarse. To this now add grated dry coconut, cumin seeds, the above curry leaves, and garlic cloves, and process for another minute. (The grated coconut should not get too powdery.)
Goes well with hot plain white rice with a topping of butter/ghee. Stays well up to a month if stored in a container with a tight lid in a cool place.
Ready to Eat: immediately
Preparation Time: 20 minutes
Cuisine: Indian
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