|
Ingredients
|
Quantity
|
|
Dry coconut – grated
|
½ cup
|
|
Roasted Bengal gram
|
1 cup
|
|
Dry red chillies
|
3
|
|
Tamarind (1”)
|
1 piece
|
|
Cumin seeds
|
1 tbsp
|
|
Garlic cloves
|
3
|
|
Salt
|
to taste
|
|
Curry leaves
|
5
|
In a skillet heat separately dry red chilli and curry leaves
(without oil) for three minutes each. Keep aside.
Make into a powder dry red chilli 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).
