Rate this recipe!
| Prep Time | 10 minutes |
| Servings |
people
|
Ingredients
- Puli 50 g -
- Ginger - 4 tbsp
- Chilly 2 chopped -
- Mustard 1 tspn -
- dried red chilly 4 -
- Oil - 1 tbsp
- Salt to taste -
- Jaggery - 1
- Red chilly powder - 1 tsp
- Turmeric powder - 1/4 tsp
- Curry leaves Few -
- Water - 1 cup
Ingredients
|
Rate this recipe!
|
Instructions
- Take all the ingredients and keep it ready.
- Heat coconut oil in a kadai and splutter mustard seeds,then add dried red chilly,keep the flame low
- Add chopped ginger green chilly and curry leaves.saute it for 5 minutes in medium flame
- Add jaggery,red chilly powder,turmeric powder and salt as required.
- Bring to boil, reduce the flame to low and cook for 10 minutes,so that the gravy gets thick.Remove it from the flame when it is thick in consistency.
- Cool and transfer into a sterilized jar or bottle and leave to settle for an hour and Enjoy
Share this Recipe
