This is supposed to be brahmin's favourite... we make it @ home to serve it with dosa/ idilis... or even rice.. as i love it...
red chillies
urud dal
chana dal
hing
fry it in a wok. in the low flame, add salt to taste... ( if you like curry leaves taste can add it too, and also jaggery if u like it a bit sweet)
after cooling make it into powder not soo fine.. can be stored for months in air tight container. serve it woth gingely oil... yummmy...
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