Search This Blog

Monday, 3 October 2016

Tingalavare Kotn / Saarupkari



INGREDIENTS:
1 cup soaked and boiled tingalavaro/ white navy beans
Salt to taste
3 tblsp fresh grated coconut

FOR THE TEMPERING:
3 tsp oil
1 tsp mustard
1 sprig of curry leaves
3 broken red chillies
Generous amount of hing/ asafoetida

PROCEDURE:

  • Put boiled navy beans/tingalavaro in a vessel,add salt,grated coconut and boil it for 5-10 mins(semi liquid consistency)
  • Add the tempering and mix well
  • Serve hot with rice !!!



No comments:

Post a Comment