INGREDIENTS:
1. Peanuts - 1/4 kg
2. Grated coconut - 1/4 cup
3. Oil - 1 tablespoon
4. Mustard - 1 pinch
5. Perungayam/asafoetida - 1 pinch
6. Red chillies - 4
7. Curry leaves
METHOD:
1. Soak peanuts in water for 2 hours, drain the water and pressure cook with salt for 3 whistles.
2. Heat oil in a pan, add mustard seeds, when mustard splutters, add perungayam, red chillies and curry leaves, then add cooked peanuts.
3. Add grated coconut. Mix well and remove from flame.
More to come from Grace Dishes
Happy cooking!
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