LET'S GET STARTED
YIELD
4
CUISINE
South Indian
TIME
1 H 5 M
COURSE
Entree
To roast and grind – 3 tbsp coriander seeds – 1 tbsp chana dal – 1 tbsp urad dal – ½ tsp asafoetida – ¼ cup coconut if using frozen thaw it to room temperature – 5 to 6 dried red chilies or to taste – 1.5 tsp salt or to taste To temper – 3 tbsp oil – ½ tsp mustard seeds – 10 curry leaves Measurement details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml.
Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.