Pathiya Samayal contest entry by Rajeshwari Ganesh This powder is generally used for all curry varieties and also for rasam. Ingredients: Pepper - 1/2 teaspoon Urdal - 1/2 teaspoon Hing - a pinch Ghee - 1 teaspoon Method: Heat the ghee in a pan and fry all the above ingredients till the urdal turns golden brown color. Grind this in a mixer to a nice powder. Add this to poriyal or rasam along with curry leaves and salt. |
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