This is a special dish which I tasted only in VenkatRamana Temple, Thayyil, Kannur and that too during Navaratri season only. My mom-in-law used to prepare this very well and she taught me how to prepare.
Ingredient
Grated coconut 1tbsp
Red chilly 4 nos
Green chilly 3
Tamarind 1 lime size ball
Jaggery 1tbsp
Coriander leaves 2tbsp chopped
Salt to taste
Raisins (kismiss) 15 to 20
Method
Soak raisin in hot water for 15 min.
Grind grated coconut, chillies, salt , coriander leaves and jaggery into fine paste. Then smash soaked raisin and mix into the paste. Then heat oil in kadai put mustard seeds and curry leaves..pour this on the paste and mix well. U can store it in fridge for 1 week.
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