Ingredients
Huli (Tamarind): a marble sized piece
Hasi Menasu (Green Chilli): 2 (sliced)
Kothambari Soppu (Coriander leaves): few strands (chopped)
Neeru (Water): 2 cups
Uppu (Salt): to taste
for Oggarane/Tempering
Saasive (Mustard Seeds): 1 tsp
Hingu (Asafoetida): 2 pinches
Karibevu (Curry Leaves): 4-5
Enne/Thuppa (Oil/Ghee): 1 tsp
Method
Boil the above ingredients in a saucepan for 10 mins. Heat the oil/ghee in a small pan and add oggarane ingredients to it. Pour this over the saaru just before serving.
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