Pathiya Samayal contest entry by Rajeshwari Ganesh
This powder is generally used for all curry varieties and also for rasam.
Ingredients:
Pepper - 1/2 teaspoon
Urdal - 1/2 teaspoon
Hing - a pinch
Ghee - 1 teaspoon
Ingredients:
Pepper - 1/2 teaspoon
Urdal - 1/2 teaspoon
Hing - a pinch
Ghee - 1 teaspoon
Method:
Heat the ghee in a pan and fry all the above ingredients till the urdal turns golden brown color.
Grind this in a mixer to a nice powder.
Add this to poriyal or rasam along with curry leaves and salt.
Heat the ghee in a pan and fry all the above ingredients till the urdal turns golden brown color.
Grind this in a mixer to a nice powder.
Add this to poriyal or rasam along with curry leaves and salt.
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