[h=3]ngredients[/h]
Perandai (Pirandai) - 1 feet, chopped to small pieces
Grated Coconut - 1 small cup
Urid dhall (ulutham paruppu) - 4 tablespoon
Sesame white or black (ellu) - 1 teaspoon
Curry leaves - 1 small cup
Green chilly - 4
Dry Red chilly - 4
Asafoetida - 1 pinch
Tamarind - size of small lemon
Salt - 1 tablespoon
Sunflower oil - 2 teaspoon
Pepper (milagu) - 1 teaspoon
Jaggery- size of small gooseberry
[h=3]
[/h][h=3]Preparation[/h]
Perandai (Pirandai) - 1 feet, chopped to small pieces
Grated Coconut - 1 small cup
Urid dhall (ulutham paruppu) - 4 tablespoon
Sesame white or black (ellu) - 1 teaspoon
Curry leaves - 1 small cup
Green chilly - 4
Dry Red chilly - 4
Asafoetida - 1 pinch
Tamarind - size of small lemon
Salt - 1 tablespoon
Sunflower oil - 2 teaspoon
Pepper (milagu) - 1 teaspoon
Jaggery- size of small gooseberry
[h=3]
[/h][h=3]Preparation[/h]
- Soak tamarind in 1/4 (quarter) tumbler of water along with salt
- Heat 1 teaspoon of sunflower oil in a pan.
- Add perandai and heat for 3 minutes, continuously stirring it. Perandai will shrink and colour will turn to brownish green.
- Keep this in a cup
- Heat 1 teaspoon of oil in the pan
- Add asafoetida, ulutham paruppu, pepper, green chilly, red chilly and roast them till they turn brownish red
- Keep this in a cup
- Heat sesame in a dry pan. Allow it to burst
- In a mixer grinder container, add tamarind/salt water, roasted green and red chilly (step 7)
- Add little water and Grind this coarsely
- Add curry leaves, pepper, sesame, grated coconut, perandai and grind coarsely
- Add urid dhall and grind this coarsely
- Add jaggery and again grind coarsely
