Saggu biyyam - 1 cup
Sour curd - cups
Curry leaves
Green chillies
1. Mix cut green chillies and salt well. Mix this in curd. This way the chillie flavour will sink nicely into curd
2. Deep Frynylon sabudaana in hot oil. Pat dry and mix in curd from point #1
3. Then season with oil, mustard seeds, jeera,hing, turmeric, urad daal, chana daal and curry leaves.
Serve with hot rice and ghee.
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