Preparation
Measure all the ingredients in 200 ml cup.
Cruched garlic - 2 cups
Gingelley oil - 150 to 200 ml
Chilly powder - 1/4 to 1/2 cup
salt - 70 ml
Few turmeric powder and jaggery
Lemon juice - 1/2 cup
Asafoetida - 1/2 spoon
Dry roast and powder:
1 spoon cumin seeds
3/4 spoon methi seeds
2 spoons of coriander seeds
In a kadaai, heat oil, add mustard seeds
Let it sputter, then
Add crushed garlic and saute well in medium heat
Then add in all the above mentioned powders, mix well
pour Lemon ras , mix well
Keep the mixture for 5 to 10 mts in simmer and when the oil starts coming out
Off the stove
Let it cool
Store in an air tight container
It goes well with Tiffin varieties as well as Rice varieties
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