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Thursday, 20 February 2014

Karbeva puddi chutney

1/2 cup grated or chopped dry coconut
12 byadgi or kashmiri red chillies
3/4 cup chana dal
2 cups curry leaves/kadi patta/ karbevu
1/2 tsp asafoetida/hing
salt to taste
1 tsp sugar
little tamarind


  • Dry roast the ingredients no 1 to no 5
  • When it becomes cool grind with other ingredients to a fine powder
  • Store in a airtight container
  • Serve  with dosa ,rice or idli with some ghee

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