Saturday, April 27, 2013



  1. Shallots-sliced-18 to 20 nos( or use 1 small onion)
  2. Tomato chopped-1 small
  3. Kashmiri chili powder-3/4 to 1 tsp( according to taste)
  4. Asafoetida-1small pinch
  5. Mustard seeds-1/4 tsp
  6. Curry leaves- few
  7. Oil
  8. Salt to taste


  • Combine together shallots/onion and tomato in a blender and grind to form a smooth paste.
  • Heat oil in a pan add mustard seeds and let it splutter.Add curry leaves.Saute for few seconds.
  • Add kashmiri chili powder,asafoetida , onion-tomato paste and salt to taste.
  • Cook until raw smell leaves and oil separates.
  • Serve with idli or dosa.

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