Ingredients:
10 mini orange/clementine peels
2 tsp red chili powder
1/2 tsp asafoetida
1 tsp soft tamarind
2 tbsp grated jaggery (Palm sugar)
2 tbsp oil
1/2 tsp mustard seeds
Salt to taste
Method:
Cut the orange peels into small pieces. In a shallow pan add one tablespoon of oil and the orange peel. Sauté it with tamarind, salt, asafoetida and red chili powder.
Allow it to cool and grind into a paste.
Place the pan and add one tablespoon of oil and mustard seeds. When mustard pops, add the ground paste, jaggery and sauté. Store it in a tight container after it gets cooled.
Enjoy with idli, chapati or rice. Also good on bread as a spread.
10 mini orange/clementine peels
2 tsp red chili powder
1/2 tsp asafoetida
1 tsp soft tamarind
2 tbsp grated jaggery (Palm sugar)
2 tbsp oil
1/2 tsp mustard seeds
Salt to taste
Method:
Cut the orange peels into small pieces. In a shallow pan add one tablespoon of oil and the orange peel. Sauté it with tamarind, salt, asafoetida and red chili powder.
Allow it to cool and grind into a paste.
Place the pan and add one tablespoon of oil and mustard seeds. When mustard pops, add the ground paste, jaggery and sauté. Store it in a tight container after it gets cooled.
Enjoy with idli, chapati or rice. Also good on bread as a spread.
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