Ingredients:
50gm Peanuts
50gm Cashew nuts
100gm Dry coconut
1 tsp Gingelly seeds
4 tsp Peanuts (2)
3 Tamarinds
A small pieces Jaggery
¼ tsp Cumin powder
¼ tsp Mustard seeds
¼ tsp Turmeric
¼ tsp Cumin
A pinch Asafoetida
Oil
Salt to taste
Method:
Soak first lot of peanuts for one hour and remove the skin. Chop cashew nuts in big pieces. Dice the dry coconuts. Soak tamarind and take out the pulp. Roast gingelly seeds and remaining peanuts and pound together. Heat oil; add mustard seeds. When they crackle, add cumin, asafoetida and turmeric. Add skinned peanuts, cashenuts and dry coconut. Saute for two minutes. Add tamarind pulp and all other ingredients. Cook on slow fire for about half an hour, serve hot.
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