Ingredients:
1/2 cup fresh grated coconut
1 tspn cumin
6-7 peppercorns
1/2 tspn red chilly powder
2 kukum
5-6 curry leaves
1/4 tspn mustard seeds
1/4 tspn asafoetida
1 tbspn oil
salt to taste
Method:
1. Roast cumin seeds and peppercorns till aromatic and changes colour.
2. Grind fresh grated coconut and red chilly powder together to make a fine paste.
3. Add kokum,salt and 1 cup water. Mix well. Keep it aside for 10-15 minutes so that you will get a sour taste and colour of kokum.
4. Heat oil in a small saucepan. Add mustard seeds. Let it crackle. Add curry leaves and asafoetida. Give tadka to the coconut mixture.
5. Serve kadhi with rice.
1. Roast cumin seeds and peppercorns till aromatic and changes colour.
2. Grind fresh grated coconut and red chilly powder together to make a fine paste.
3. Add kokum,salt and 1 cup water. Mix well. Keep it aside for 10-15 minutes so that you will get a sour taste and colour of kokum.
4. Heat oil in a small saucepan. Add mustard seeds. Let it crackle. Add curry leaves and asafoetida. Give tadka to the coconut mixture.
5. Serve kadhi with rice.
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