Saturday, September 25, 2010
Chopped Peels from 1/4 kg Beerkangai
Coriander leaves 1 cup
dry chillies 4 No
coconut 1/4 cup
Garlic 4 cloves
Ginger 1/4" piece
Tamarind extract 1 tsp
Salt to taste
Oil 1 Tbsp
Heat oil in kadai.Add red chillies and fry for a minute and keep aside.
Add garlic ginger and chopped peel and saute well in low flame. The peel should be half cooked.
Add chopped coriander and mix for about 2 mins and off gas. Cool the mixture.
Grind with tamarind extract, salt , jaggery, dry chillies and coconut with adding more water.
Serve with white rice, chittrana rice, sambar or tiffin items.