PONNANGANNI THUVAYAL/COPPER LEAF CHUTNEY

The recipe that suits well with idlies, dosais and oothappams and rice..!

Ingredients:

Copper leaf leaves two cups
Garlic pods two nos
Tamarind one marble size
Bengal gram one tablespoon
Shredded coconut one cup
Salt to tsste
Asafoetida one pinch
Jaggery a small piece
Red chillies three
Sesame oil one tablespoon

Procedure:

Heat a frying pan with oil over medium flame.
Add red chillies, greens and saute for few minutes until the leaves shrink.
Add coconut gratings, bengal gram, garlic pods, tamarind, jaggery, salt and asafoetida.
Saute them together for a few seconds and switch off the flame.
Keep aside to cool.
Blend the fried ingredients with adequate water into a paste.

Transfer the thuvayal to a serving bowl.
Have hot steamed rice, greens,, chutney and a spoon of ghee - a great treat to your taste buds!

Post a Comment

Popular posts from this blog

MILKY MUSHROOM STIR FRY

AVARAI PARUPPU SAMBAR/FIELD BEANS SAMBAR

MURUNGAI KEERAI THOKKU/DRUMSTIC GREENS THOKKU