Pathiya Samayal Contest recipe by Malini Mk
Arisithippili – 4-5 grains
Sukku – 1 tsp powdered
Milagu – 1 tsp
Jeera – 1 tsp
Red chillies – 2 nos
Perungayam – a small pinch
Few curry leaves
Turmeric – a pinch
Tamarind – paste from 1 lemon sized ball
Ghee, curry leaves, Jeera and mustard for tempering
Method:
Heat up a small pan and roast the kandathippili and arisithippili till they brown Add sukku, Milagu jeera, hing, curry leaves and red chillies and roast for a few more minutes. Dry grind. (you can be make and store it in advance to be used when requiredBoil 3 cups of water with tamarind paste, turmeric and salt for 10 minutes or until the raw smell of the tamarind goes. Add the ground powder. Temper with mustard, jeera and curry leaves in ghee.
Ingredients:
Kandathippili – 5-6 sticksArisithippili – 4-5 grains
Sukku – 1 tsp powdered
Milagu – 1 tsp
Jeera – 1 tsp
Red chillies – 2 nos
Perungayam – a small pinch
Few curry leaves
Turmeric – a pinch
Tamarind – paste from 1 lemon sized ball
Ghee, curry leaves, Jeera and mustard for tempering
Method:
Heat up a small pan and roast the kandathippili and arisithippili till they brown Add sukku, Milagu jeera, hing, curry leaves and red chillies and roast for a few more minutes. Dry grind. (you can be make and store it in advance to be used when requiredBoil 3 cups of water with tamarind paste, turmeric and salt for 10 minutes or until the raw smell of the tamarind goes. Add the ground powder. Temper with mustard, jeera and curry leaves in ghee.
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