Ingredients:
Rice- 1 cup
Butter milk-3cups-thick butter milk
Green chili paste- 1 table spoon
Salt to taste
Oil-6 table spoon
Curry and coriander leaves
Method:
Soak rice for 4 hours.
Grind the rice using little water grind to soft batter.
Cut onions finely.
Take a broad thick bottomed vessel take oil add mustard seeds to it when they splutter add onions and curry leaves when they turn soft add green chili paste,salt and butter milk ( beat 1 1/2 cups of curds and add 1 1/2 cups of water to it.) when it reaches boiling point add the grinded batter slowly in low flame see that it does not form lumps cook in low flame till it leaves out oil and the vessel, we can under stand when it does not stick to the hand it seems to be cooked completely. Serve hot with ghee and coriander on the top. With a combination of karam podi (curry leaves powder) to eat.
Rice- 1 cup
Butter milk-3cups-thick butter milk
Green chili paste- 1 table spoon
Salt to taste
Oil-6 table spoon
Curry and coriander leaves
Method:
Soak rice for 4 hours.
Grind the rice using little water grind to soft batter.
Cut onions finely.
Take a broad thick bottomed vessel take oil add mustard seeds to it when they splutter add onions and curry leaves when they turn soft add green chili paste,salt and butter milk ( beat 1 1/2 cups of curds and add 1 1/2 cups of water to it.) when it reaches boiling point add the grinded batter slowly in low flame see that it does not form lumps cook in low flame till it leaves out oil and the vessel, we can under stand when it does not stick to the hand it seems to be cooked completely. Serve hot with ghee and coriander on the top. With a combination of karam podi (curry leaves powder) to eat.
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