Ingredients:
Uzhundham paruppu or urad dhal - 1 cup
kadalai paruppu or channa dhal - 1/2 cup
Garlic pods - 2 cloves
Cummin seeds - 1/2 tsp
Red chillies - 10 to 12
Asafoetida - 1/2 tsp
Curry leaves - as need
Salt
Method:
Heat a pan dry roast the dhals first and add chillies , garlic cummin , curry leaves. When dhals turns to light brown colour add asafoetia and fry a little. Let them to cool. After it completely cooled add salt and grind in a mixer grider to a coarse powder. It is very good for dosa, idly, and adai.
Uzhundham paruppu or urad dhal - 1 cup
kadalai paruppu or channa dhal - 1/2 cup
Garlic pods - 2 cloves
Cummin seeds - 1/2 tsp
Red chillies - 10 to 12
Asafoetida - 1/2 tsp
Curry leaves - as need
Salt
Method:
Heat a pan dry roast the dhals first and add chillies , garlic cummin , curry leaves. When dhals turns to light brown colour add asafoetia and fry a little. Let them to cool. After it completely cooled add salt and grind in a mixer grider to a coarse powder. It is very good for dosa, idly, and adai.
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