To enhance the taste of the dishes like rasavangi, bisibelabath, vangi bath sabjis etc, this powder can be sprinkled or used in a reasonable quantity. This is a Karnataka speciality dish. Ingredients: Urad dal - 1/4 cup Channal dal - 3/4 cup Red Chilly - 24 nos Raw rice - 1/4 cup Asafodieta piece - 1 inch Cumin seeds - 1/2 cup Black Pepper - 1/4 cup Coriander seeds - 1 cups Fenugreek seeds - 2 tbsp Curry leaves - 1/2 cup Cardamom - 8 nos Cloves - 4 nos Cinnamon sticks - 2 nos Dry coconut or copra - 1 cup Method: Dry roast coriander seeds, pepper, cumin seeds and fenu greek and let it cook. Dry roast cardamom, cinnamon sticks, curry leaves and let it cool. In a dry pan fry the copra. Add little oil to the pan and fry the asafodeita and red chillies. Cool all the ingredients and grind it to a coarse powder. Store it in refrigerator. Use when needed. |
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