Saturday, November 27, 2010
Mint 1 bunch
Garlic 1 no
Ginger 1/2" piece
Onion 1 sliced
Urad dal 1 tbsp
Tamarind small gooseberry size
Red chillies 4 No
Coconut 1/2 cup
Oil 1 tbsp
Salt to taste
Clean the mint leaves.Chop the ginger.
Heat oil in kadai and add red chillies saute only for FEW SECONDS. Remove and keep aside.
Add urad dal to the same kadai and fry till it changes to light golden colour.
Then add onion, garlic,tamarind and ginger and saute till the onion is soft.
Put the mint leaves and fry for about 2 to 3 mins only. Over frying may discolour the mint and will taste bitter.
Off gas and add coconut to the kadai and mix in that heat itself.
Add salt and grind to thick paste.
Serve for chittranas, chappathi or for plain white rice with appallam.
NOTE : For any dish, while frying red chillies it should retain its red colour. Discolouring will affect the taste of the dish.