Sunday, October 10, 2010

Veppila Chammandi Podi / Veppila Katty

We used to make this at home mainly during Ramadan season. This is excellent when you have no special curries. It can be kept for 3, 4 weeks or to send to your loved one abroad.


    1.Red chilly flakes-3 tsp
       Coconut shredded - 1 medium sized
       Shallots  - 1/2 cup
     2.Tamarind - Gooseberry sized
     3.Curry Leaves - 25 springs

      Roast curry leaves till they are almost crispy. Keep aside these. Roast  No.1 ingredients till they are golden brown. Mix with tamarind and required salt. Grind everything together.

       My mom


  1. how much water to add while extracting the tamarind juice?

    1. I dont think u need tamarind juice.. u just blend it with tamarind..


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