A must in every South Indian Kitchen.
Ingredients:
oil- 1tbsp
Red chillies -20-25 nos
To be roasted with out oil:
coriander seeds - 1cup
Fenugreek seeds - 1tbsp
Dry coconut - 1/4 cup grated.
Method:
1.On a low flame,dry roast the coriander and fenugreek,each separately,until deep brown.
2.Roast the dry coconut without oil until golden brown.
3.heat the oil and roast the red chillies on a low flame until crisp and bright red.
4.Remove from oil and set a side
5.Grind all these ingredients into a fine powder.
6.Cool and store in airtight container.
Note:Do not mix salt if u want to preserve the powder for long time.
Ingredients:
oil- 1tbsp
Red chillies -20-25 nos
To be roasted with out oil:
coriander seeds - 1cup
Fenugreek seeds - 1tbsp
Dry coconut - 1/4 cup grated.
Method:
1.On a low flame,dry roast the coriander and fenugreek,each separately,until deep brown.
2.Roast the dry coconut without oil until golden brown.
3.heat the oil and roast the red chillies on a low flame until crisp and bright red.
4.Remove from oil and set a side
5.Grind all these ingredients into a fine powder.
6.Cool and store in airtight container.
Note:Do not mix salt if u want to preserve the powder for long time.
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