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First clean the kerai and plug only the leaves of it and fry it in a dry kadai till it is free from water smell.
Then in a kadai,heat 2tsp of gingelly oil,fry urad dhall,red chilles,tamarind & asafoetida(ensure that the dhal should turn golden yellow).When the above cools down first grind the kerai in a mixie and after it is mashed add the above mixture and continue grinding till it is done to a paste.Springe water if necessary,add salt to taste.
This can be mixed with rice or can be used as a side dish along with tiffun varieties.
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