INGREDIENTS :
Pudhina leaves - 1 handful, tomato - 1 (medium), green chillies - 4 nos., red chillies - 5 nos., thick buttermilk (can be little sour) - 2 tumblers, grated coconut - 1 tablespoonful, turdal (thuvaram paruppu) - 1 spn, coriander seeds - 1 spoon, jeeragam - 1/2 spoon, rice flour - 1 spn.
PREPARATION ;
1. In 1 spoon of refined oil, slightly fry tomato 1no., pudina leaves 1handful and 4 nos. of green chillies.
2. Grind a fine paste of the above along with red chillies 5 nos., coconut (grated) 1 tbspn, tur dhal 1 spn, coriander seeds 1 spn, jeeragam 1/2 spn, rice flour 1 spn, salt calculated for morkozhambu.
3. Add buttermilk to the ground paste and stir it once in mixie or in a vessel, add little water and mix.
4. Keep it on stove in medium flame and wait until the foam appears on top. DO NOT BOIL.
5. Switch off the stove and splutter mustard seeds in little oil and garnish to get a very tasty pudhina morkozhambu.
Pudhina leaves - 1 handful, tomato - 1 (medium), green chillies - 4 nos., red chillies - 5 nos., thick buttermilk (can be little sour) - 2 tumblers, grated coconut - 1 tablespoonful, turdal (thuvaram paruppu) - 1 spn, coriander seeds - 1 spoon, jeeragam - 1/2 spoon, rice flour - 1 spn.
PREPARATION ;
1. In 1 spoon of refined oil, slightly fry tomato 1no., pudina leaves 1handful and 4 nos. of green chillies.
2. Grind a fine paste of the above along with red chillies 5 nos., coconut (grated) 1 tbspn, tur dhal 1 spn, coriander seeds 1 spn, jeeragam 1/2 spn, rice flour 1 spn, salt calculated for morkozhambu.
3. Add buttermilk to the ground paste and stir it once in mixie or in a vessel, add little water and mix.
4. Keep it on stove in medium flame and wait until the foam appears on top. DO NOT BOIL.
5. Switch off the stove and splutter mustard seeds in little oil and garnish to get a very tasty pudhina morkozhambu.
No comments:
Post a Comment