- 2 teaspoons ghee
- 1 copra ( dried coconut )
- 2 -3 garlic pods ( 30 cloves )
- Tamarind pulp ( marble size ) or 1 tablespoon thick tamarind paste
- 25 dried red chillies
- 1 1/2 teaspoon salt ( or to taste )
Method
- Grate copra and keep aside. Peel garlic cloves.
- Chop tamarind pulp finely ( Or 1 tablespoon thick tamarind paste ).
- In a frying pan, heat ghee. First roast separately garlic cloves, then grated copra and finally roast red chillies till color changes and fragrant on a medium heat.
- Powder red chillies first, then garlic cloves, salt, tamarind paste and grated copra together in a mixer.
- Mix all the powders well and store in a dry bottle or airtight container.
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