INGREDIENTS:
Karpooravalli Leaf | 7 Nos. |
Coriander Leaf | 1 cup |
Coconut Pieces | 6 Nos. |
Red Chilly | 3 Nos. |
Urad Dhall | 1 spoon |
Tomato | 1 No. |
Ginger | 1 1/2 inch |
Salt | To Taste |
Oil | 2 spoons |
METHOD:
Heat a spoon of oil in a pan. Add urad dhall, red chilly to your taste, a small piece of ginger. Keep sauteing for 2 minutes. Then add small sized diced tomato and piece of tamarind and saute it for another 2 minutes and now add the washed and cut karpooravalli leaves and i added some coriander leaves too (as it was the first time, was worried about the karpooravalli’s strong smell just to mask it i added coriander leaf), give a quick saute and add some coconut pieces. Switch off the flame, allow it to cool. Grind it and temper it with mustard.
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