Monday, November 14, 2011


2 pinches of asafetida
1 tsp cumin seeds
2-3 green chillies
6-8 curry leaves
2 cups, grow Val
3 tbsp jiggery
1 ½ cup, pounded coconut
1 tsp cumin powder
3 tbsp coriander leaves
3 tbsp grease
Salt to taste
1. Heat grease in a pan. Add the asafetida, cumin seeds, green chillies and curry leaves to it and fry for a while.
2. Blend in the Val along with water and salt and allow it boil for 3-5 minutes.
3. Blend in the jiggery and cook on low heat till the Val becomes warm.
4. Presently add the pounded coconut and cumin powder and blend fine. Let it to boil for two minutes.
5. Take away, decorated with coriander leaves and dish up warm with chappatis.

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