Cut tomato into small pieces and beat it in a mixi jar. Take a thick kadai and pour gingelly oil 250 ml add mustard to flutter then add fenugreek dry chilli curry leaves . Then add the tomato gravy ..put turmeric powder chilli powder and asafoetida and salt according to taste. Add 5 pieces of jaggery. After this make the flame into low level and close the kadai with a lid. Make it to one third consistency. Water content completely pokanam. edakku elakki kodukkanam. After cooling store it in a air tight jar.
No comments:
Post a Comment