Spicy Spicy....
Ingredients
Dried Red Chilly: 8 - 10
Shallots: 6 - 7
Tamarind : a small gooseberry size
Curry Leaves: 4 - 5 leaves
Coconut Oil: 1 Table Spoon
Salt
Cooking Time: 5 minutes
Method
Pour oil to a pan and roast dried red chilly, shallots and curry leaves for 5 minutes in medium flame
Grind this adding tamarind and required salt. (Without adding water)
Serve with kappa puzhungiyathu (boiled tapioca), dosa, idli etc
Note:
Adjust the spice levels as per your tolerance
Can substitute dried red chilly with 2 tea spoon red chilly powder. But add after you roast shallots just before after switching off the flame
Dried Red Chilly: 8 - 10
Shallots: 6 - 7
Tamarind : a small gooseberry size
Curry Leaves: 4 - 5 leaves
Coconut Oil: 1 Table Spoon
Salt
Cooking Time: 5 minutes
Method
Pour oil to a pan and roast dried red chilly, shallots and curry leaves for 5 minutes in medium flame
Grind this adding tamarind and required salt. (Without adding water)
Serve with kappa puzhungiyathu (boiled tapioca), dosa, idli etc
Adjust the spice levels as per your tolerance
Can substitute dried red chilly with 2 tea spoon red chilly powder. But add after you roast shallots just before after switching off the flame
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