1 cup Fresh sundakai
2 tbsp gingly oil
2 tbsp tuvar dal
2 tbsp chana dal
A few curry leaves
4 green chilies
1/2 tsp Heeng powder
2 red chilies ( non spicy)
1 gooseberry size tamarind
1 tbsp sesame seeds
1 inch ginger piece
Salt as required
Method
In a kadai pour oil, add tuvar dal and chana dal, roast, add rest of the Ingredients one by one, cook in slow flame. Till the sundakai is soft.
Grind in a mixer, by adding very less water in thogayal consistency. Keep in an airtight container.
Serve with hot rice, gingly oil.
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