Curry leaves about 1 cup
dried coconut/ copra- 1/2 cup
Red chilies – 10-15
Coriander seeds – 1/4 cup
jeera – 1/2 cup
Garlic - 3 cloves
Tamarind paste–1/4 tsp
Salt
Dry roast coconut,coriander seeds, jeera, and red chillies and set aside.
Roast crushed garlic and curry leaves seperately and grind dry along with the other roasted ingredients except tamarind.
In a dry pan add the ground chutney powder and tamarind paste and roast to rome moisture from the tam paste. Cool and store upto a month
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