Down to Earth - - FOOD -

IN­GRE­DI­ENTS Thalkudi leaves: 100 g Cook­ing oil: 1 tsp Asafoetida: 1 pinch Fen­nel & fenu­greek: 5 g Dry red chilies: 4-5 Small twig of curry leaves Seed­less tamarind: 5 gm Salt, sugar or jag­gery to taste METHOD Fry a pinch of asafoetida in a pan. Add fenu­greek, fen­nel, red chilies and curry leaves till it turns red­dish in colour. Re­move the pan from the flame. Add leaves of thalkudi, tamarind, sugar and salt and grind them well. Half a spoon of warm wa­ter can be added, if re­quired. Serve the chut­ney with meals.

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