Palak paneer with puri

Ingredients

1. Palak                             1 bunch
2. Green chilies                   10
3. Onion                             1 big
4. Tomato                           1 big
5. Ginger                             1/2"
6. Garlic                              6
7. Fennel seeds                   1 tsp
8. Cumin seeds                   1 tsp
9. Cinnamon                       1"
10. Cloves                            5
11. Cardamom                     2

Method

• Fry palak and green chilies in ghee.
• Fry the masala ingredients in a tsp of ghee.
• Grind to a smooth paste separately.

For Gravy

1. Paneer                    100 gms
2. Corn flour                1 tbsp+1 tsp
3. Salt                          1 tsp
4. Turmeric                  1/2 tsp
5. Water                      1 cup
6. Oil                           for frying
7. Fresh cream            1 tbsp

Method

• Cut paneer and sprinkle 1 tbsp cornflour.
• Mix and fry in oil till light brown.
• Heat 1 tbsp of oil add 1 masala and fry till good aroma comes up.
• After that add palak paste and fry for 2 minutes.
• Add water and cook for 10 minutes.
• Mix 1 tsp cornflour to little water and add to the boiling gravy.
• Add fresh cream to it and mix well.
• Cook for another few minutes and add paneer.
• Simmer for 5 minutes. Serve with puris, dosa.

Bangalore Masala Puri[my own recipe]

Ingredients
For small puri

1. Rawa                     1 cup
2. Maida                    1/4 cup
3. Salt                        a pinch
4. Soda                      a pinch
5. Water                    1/4 cup

Method     

• Mix the above ingredients to a smooth dough.
• 
• Keep aside for half an hour.
• Fry small puris in hot oil till crisp.

For om pudi[sev]

1. Bengal gram flour               1 cup
2. Salt                                    1/2 tsp
3. Hot oil                               2 tbsp
4. Oil                                     to fry
5. Water                               little 

 Method

• Mix flour, salt, hot oil and blend well with hands.
• Add little water to make a smooth dough.
• Squeeze the dough by using murukku maker.
• Fry on both sides directly on hot oil.

For Tamarind sauce

1. Tamarind       big lemon size
2. Jaggery          big lemon size

Method

• Soak tamarind and jaggery separately in a cup of water.
• Extract the tamarind and jaggery water by using a strainer.
• Mix both and boil until the sauce thickens.
• It takes about 10 minutes.

For Gravy

1. Dry peas                 1 cup

• Soaked for 5 hours and cooked add 6 cups of water and keep aside.

For grinding

1. Onion                        1 big
2. Ginger                        1/4"
3. Garlic                         6 flakes
4. Fennel seeds               1 tsp
5. Jeera seeds                 1 tsp
6. Coriander powder       2 tbsp
7. Turmeric powder         1/2 tsp
8. Salt                              2 tsp
9. Roasted gram               2 tbsp
10. Cinnamon                    1"
11. Cloves                         5
12. Cardamom                  2
13. Chilly powder              1 tsp
14. Garam masala              1 tsp

METHOD

• Grind to a smooth paste and add to boiled peas and cook for 15 minutes.
• If gravy becomes thick add some hot water.

For serving

1. Onion                      1 cut into small pieces
2. Tomato                    1 cut into small pieces
3. Coriander leaves       chopped handful

METHOD

• In a serving plate crush 6 puris and add  2 ladle full gravy.
• On top of it add onion, tomato, coriander leaves, tamarind sauce.
• Add om pudi, a pinch salt, chilly powder and garam masala on top and serve.

Parotta fry

Ingredients

1. Parotta                      2 cut into pieces
2. Onion                        1 chopped
3. Tomato                      1 chopped
4. Ginger                        1/4 "julienne
5. Garlic                         2 julienne
6. Coriander leaves         little
7. Garam masala             1 tsp
8. Turmeric                     1/2 tsp
9. Salt                             1/2 tsp
10. Chilly powder              1/2 tsp
11. Coriander powder       1/2 tsp
12. Red food color            a pinch
13. Oil                              1 tbsp

Method

• Heat oil and fry onion, green chilly,ginger-garlic for 2 minutes.
• Add tomato, turmeric, garam masala, coriander powder and chilly powder.
• Fry till good aroma comes out. Add parotta pieces and fry.
• Sprinkle salt and red color to it.
• Mix and fry on a high heat. Garnish with coriander leaves.
• Serve with onion raitha.

Yummy Idly Chopsuey

Ingredients

1. Idly                          2 cut into pieces
2. Onion                      1 chopped
3. Tomato                    1
4. Green chilly              1 cut
5. Turmeric                  1/4 tsp
6. Chilly powder          1/2"
7. Salt                          1/4 tsp
8. Coriander leaves       little
9. Sugar                       1 tbsp
10. Oil                           for frying
11. Corn flour               1 tbsp
12. Water                     1/2 cup
13. Ginger                    1/4" julienne
14. Garlic                     2 julienne

[Vegetables can be added.]

Method

• Fry idly pieces until crisp and keep
• Grind tomato.Heat 1 tbsp of oil.
• Add onion, chilly,ginger-garlic, sugar, and tomato paste. 
• Now add chilly powder, turmeric, cornflour and mix well.
• Add water and simmer for 5 minutes.
• Arrange fried idly and pour gravy on it.
• Garnish with coriander leaves and serve.

Idly fry

Ingredients

1. Idly                          2 cubed
2. Onion                       1 chopped
3. Green chilly               2 cut
4. Food color                a pinch
5. Oil                             1/2 cup
6. Corn flour                   1 tbsp
7. Salt                             a pinch
8. Coriander leaves         garnishing
9. Ginger                        1/4" julienne
10. Garlic                         2 julienne
11. Cashew nuts               2  [optional]
12. Garam masala             1 tsp

Method

• Mix cut idlis to corn flour.
• Heat oil and fry them till crisp and keep aside.
• Fry onion, chilly, and ginger-garlic using little oil for 2 minutes.
• Add garam masala and salt.
• At last add fried idlis and fry for 2 or 3 minutes.
• Garnish with coriander leaves and stir fry and serve with raitha.

Curd Rice

Ingredients

1. Rice                         1 cup
2. Water                       3 cups
3. Milk                         2 cups
4. Curd                        1 cup
5. Salt                          1 tsp
6. Coriander leaves       handful
7. Cashewnuts              10 broken into bits
8. Raisins                      10 

For seasoning

1. Curry leaves              2
2. Oil                             1 tbsp
3. Mustard seeds           1/4 tsp
4. Urad dhal                  1/4 tsp
5. Bengal gram               1/4 tsp
6. Hing                           a pinch
7. Onion                         1/2 chopped
8. Ginger                        1/4 cut into small pieces
9. Green chilly                1 cut
10. Red chilly                   1 broken

Method

• Cook rice adding 3 cups of water and salt.
• Mash cooked rice and add milk to it.
• Mix well and keep it aside for 1 hour.
• Heat oil and splutter mustard seeds and brown dhal.
• Fry cashew nuts and raisin.
• Add curry leaves, onion, green and red chilies.
• Pour over rice and mix well.
• Cool and add curd and coriander leaves.
• Mix and serve with pickle.

Masala Rice

Ingredients

1. Rice                         1 cup
2. Onion                       1/2 chop
3. Tomato                    1 chop
4. Turmeric                  1/2 tsp
5. Salt                          2 tsp
6. Water                      2 cups
7. Lemon                     1 tsp

For grinding

1. Cinnamon               1/2
2. Cloves                    4
3. Mint leaves             little
4. Fennel seeds          1/2 tsp 
5. Green chilies          2
6. Ginger                   1/2"
7. Garlic                    4 flakes      

For seasoning

1. Mustard seeds        1/2 tsp
2. Urad gram              1/2 tsp
3. Oil                          1 tbsp
4. Ghee                       1 tsp

Method

• Heat oil in a cooker add seasoning,
• Splutter mustard seeds and fry onion till light brown.
• Add tomato and fry and mash well.
• Now add grounded masala fry until good aroma comes out.
• Add rice, turmeric, salt, lemon, and water.
• Cook till whistle comes out. Serve with potato side dish.

Chakkali[Muruku]

Ingredients

1. Rice flour                     1 cup
2. Roasted gram flour       1 tbsp
3. Soda                            a pinch
4. Warm water                 1/4 cup
5. Hot oil                          1 small ladle full
6. Chilly powder               1 tsp
7. Salt                               1 tsp
8. Jeera seeds                   1 tsp

Method

• Add soda to warm water.
• Mix rice flour, salt chilly powder, jeers, gram flour.
• Pour hot oil over it. Mix well.
• Heat oil and take murukku press and brush oil inside so that the dough comes out easily.
• Sprinkle warm water and prepare a smooth dough.
• Fill the dough to murukku maker and prepare murukku and deep fry. 

Pav bhaji[my recipe]

Ingredients

1. Potato                          1 big
2. Carrot                          1 big
3. Onion                           1 big
4. Tomato                         2 
5. Peas                              handful
6. Turmeric                       1/2 tsp
7. Salt                               1 tsp
8. Sugar                            4 tsp
9. Coriander powder         1 tsp
10. Jeera powder                 1 tsp
11. Garam masala                1 tsp
12. Ginger-Garlic paste        1 tsp
13. Chilly powder                1 tsp
14. Food color                    a pinch
15. Butter                           2 tbsp
16. Coriander leaves           handful
17. Pav bread                     2

Method

• Cut onion, tomato, carrot, and potato.
• Heat butter in a pressure cooker fry onion and tomato.
• Add ginger-garlic, coriander, jeera, garam masala, and turmeric.
• Add vegetables, salt, sugar, chilly powder, and food color.
• Mix well and cook for 3 whistles, cool and mash to a smooth paste.
• Garnish with coriander leaves. Serve with Cut onion, lemon.
• Cut pav bread butter and toast on both sides.  

Sabbasige Soppu Bassaru

Ingredients

1. Sabbasige soppu                           1 bunch
2. Alasande kalu[black eyed peas]     1 cup 
3. Tamarind                                       lemon size
4. Turmeric                                        1/2 tsp
5. Salt                                                1 tsp
6. Water                                            4 cups  
7. Oil                                                 1 tbsp
8. Mustard seeds                               1/2 tsp
9. Urad dhal                                      1/2 tsp
10. Curry leaves                                  little
11. Hing                                              a pinch 
12. Red chilies                                     2 whole                                    

For grinding

1. Coconut                  1 tbsp
2. Onion                     1 roast on fire
3. Coriander seeds      1 tbsp
4. Jeera seeds              1 tsp
5. Pepper seeds           1 tsp
6. Garlic                       9 flakes
7. Red chilies               10

• Fry the above by adding little oil. 
• Cool and add some cooked peas and soppu.

Method

• Wash, drain, and cut soppu[leaves].
• Dry fry the peas until it changes its color and a good aroma comes out.
• Boil it adding water, turmeric for 1 whistle.
• Add soppu and cook till done
• Drain water completely and keep it for palya.[side dish]
• Soak tamarind in a cup of water and take the extract.
• Heat oil and add seasoning,hing, curry leaves and red chilies to it.
•  Add tamarind extract and bring to boil and add the grounded masala.
• Mix well and add salt, turmeric boil for 15 minutes.
• Serve with Ragi mudde and palya.

Masala Bonda

Ingredients

1. Bengal gram flour           1 cup
2. Salt                                  1 tsp
3. Onion                              1
4. Green chilies                   4
5. Curry leaves                    little
6. Coriander leaves              handful
7. Mint leaves                      handful
8. Soda- bicarb                    1/2 tsp
9. Garam masala                  1 tsp
10. Ginger- garlic paste         1 tsp
11. Oil                                    for frying
12. Water                                1/2 cup
13. Hing                                  a pinch

Method

• Chop onion,green chilly,coriander,mint,curry leaves .
• In a bowl add water, soda, salt, hing, garam masala, ginger-garlic, and mix well.
• Add flour and other ingredients.
• Heat oil and take one spoonful of the mix and drop one by one and fry on medium heat.
• Serve hot chutney or tomato sauce

Lemon Rice

Ingredients

1. Rice                   1 cup[Sona mossuri]
2. Salt                    1 tsp
3. Lemon               1/2[Indian lemon]
4. Turmeric            1/4 tsp
5. Water                2 1/2 cups
6. Oil                     1 tsp

Seasoning

1. Mustard seeds                 1 tsp
2. Urad dhal                         1 tsp
3. Bengal gram                     1 tsp
4. Hing                                 a pinch
5. Curry leaves                      4 leaves
6. Coriander leaves                handful
7. Mint leaves                        little
8. Ginger-Garlic paste           1 tsp
9. Jeera powder                    1/2 tsp
10. Onion                               1 sliced
11. Green chilies                      2 slit
12. Red chilly                          1 
13. Oil                                     2 tbsp

Method

• Cook rice adding turmeric, water, oil, and salt for 3 whistles.
• Cool and spread on a bread plate and squeeze lemon on rice.
• Heat oil and add seasoning splutter mustard seeds.
• Add onion,chilies.curry and mint leaves fry for 2 minutes.
• Now add ginger-garlic and jeera and hing powders.
• Add rice and mix well and garnish with coriander leaves.
• Carrot and groundnut can be added.
• Serve with curd or raitha.

Musk Melon juice

Ingredients

Musk melon               1 cup
Sugar                         1/4 cup
Milk                           1/4 cup
Rose essence              1 drop

Grind and whip and serve.

Ladies finger gravy

Ingredients

1. Ladies finger                 12 cut
   
   
2. Onion                           1 chopped
3. Tomato                         1 chopped
4. Tamarind water              1/2 cup         
5. Turmeric                        1/2 tsp
6. Sambar powder             1 tbsp
7. Jeera powder                 1/2 tsp
8. Coriander powder          1 tsp
9. Oil                                 2 tbsp
10. Curry leaves                   5 or 6
11. Mustard seeds               1/2 tsp
12. Urad gram                     1/2 tsp
13. Bengal gram                   1/2 tsp
14. Coriander leaves            little
15. Roasted gram flour        1 tsp
16. Salt                               1 1/2 tsp
17. Water                            2 cups

Method

• Heat oil in a Kadai add seasoning and curry leaves.
• Add onion and fry till translucent.
• Fry tomato and mash them well.
• Add ladies fingers and fry till the vegetables separate from each other.
• Now sprinkle turmeric, sambar powder, coriander, jeera powder, and roasted gram powder.
• Mix well add salt and tamarind and water.
• Cook for 15 minutes and simmer till it thickens.
• Garnish with coriander leaves.
• Serve with chapati and rice.

Wheat flour dosa

Ingredients

1. Wheat flour            1 cup
2. Salt                        1 tsp
3. Onion                    1 chopped 
4. Green chilly            1 cut into small pieces
5. Curry leaves           2 cut into small pieces
6. Coriander leaves     handful chopped
7. Carrot                    1 cut into small pieces
8. Water                     3 cups

Method

• Mix all the ingredients by adding water.
• Pour on hot dosa pan and fry on both the sides.
• Smear oil or ghee while frying.
• Serve hot with tomato chutney or pickle.

Rava ladu[semolina]

Ingredients

1. Rava                      8 cups
2. Sugar                     8 cups
3. Water                     1 cup
4. Milk                       4 cups
5. Cardamom seeds    12
6. Cashew nuts           12 
7. Raisin                     little
8. Dry ginger              1/4"
9. Ghee                      1 cup

Method

• Take a thick bottom pan fry semolina adding ghee.
• Fry till it changes its color on a low flame.
• Cool fried rava in a broad plate.
• Powder cardamom, dry ginger.
• Add sugar and water boil until one drop consistency.
• Add rava and powdered cardamom mix and off the stove.
• Add hot milk over rava close the lid.
• Fry cashew nut, raisin and add to rava.
• After 15 minutes cover hand or smear some oil or ghee.
• Take 1 ladleful rava mix and shape them to a round ball.

Mutton Gravy

Ingredients

1. Mutton                     1/2 kg
2. Small onion               1/4 kg
3. Tomato                    1 big
   
4. Turmeric powder      1/4 tsp
5. Chilly powder           2 tsp
6. Castor oil                 1 tsp
7. Salt                          2 tsp
8. Water                       6 cups

For grinding

1.  Coconut                 4 tbsp
2. Ginger                    1"
3. Garlic                     14 flakes
4. Fennel seeds           3 tsp
5. Jeera seeds            1 tsp
6. Coriander seeds     3 tbsp
7. Cinnamon               2"
8. Cloves                   6
9. Roasted gram         1 tbsp
10. Coriander leaves    handful

For seasoning

1. Mustard seeds         1 tsp
2. Urad dhal                 1 tsp
3. Bengal gram dhal      1 tsp
4. Curry leaves             10
5. Oil                            3 tbsp

Method

• Peel and cut onion and tomato.
• Grind masala to a smooth paste.
• Heat oil in a pressure cooker and add seasoning and fry onion and tomato.
• Add Mutton, Castor oil. Turmeric and fry for 5 minutes.
• After that add salt, chilly powder, and grounded masala.
• Fry for 2 or 3 minutes and add water and cook for 5 whistles.
• Open and simmer for another 5 minutes or until the oil comes up.
• Garnish with coriander leaves.
• Serve with rice, chapati, ragi mudde.

Onion chutney

Ingredients

1. Onion                              2 big chopped
2. Cumin                             1 tsp
3. Ginger                             1/4"
4. Garlic                              2 flakes
5. Red chilies                      4 nos
6. Tamarind                         1" piece
7. Coconut                           1/2 cup
8. Roasted gram                   1 tbsp
9. Oil                                    1 tsp
10. Salt                                   1/2 tsp
    
    

Method

• Heat oil and fry all the ingredients.
• Cool and grind adding salt to smooth paste.
• Season with mustard seeds, urad, Bengal gram and curry leaves.
• Serve with mixed dhal dosa.

Macaroni vegetable Bhath

Ingredients

1. Boiled macaroni                     1 cup
2. Ginger-Garlic paste                1 tsp
3. Carrot                                   1 cut
4. Onion                                    1 chopped
5. French beans                         4 cut 
6. Green peas                            handful
7. Cabbage                               1/2 cup
8. Tomato                                 1 cut
9. Turmeric                                1/4 tsp
10. Mint leaves                             little
11. Coriander leaves                    little
12. Green chilly                           2 slit
13. Chilly powder                       1/2 tsp
14. Coriander powder                1 tsp
15. Garam masala                       1/2 tsp
16. Salt                                      1 tsp
17. Oil                                        1 tbsp
18. Bay leaf                                1
19. Cinnamon                             1/4"
20. Cloves                                  2
21. Lemon juice                          1 tsp
22. Mustard seeds                      1/4 tsp
23. Black gram dhal                    1/4 tsp
24. Bengal gram                          1/4 tsp

Method

• Heat oil add mustard, gram, bay leaf, cinnamon and cloves. Fry for a minute.
• Add onion fry and add tomato,ginger-garlic paste.
• Now add vegetables, mint leaves, green chilly, and for 2 or 3 minutes.
• Mix then the turmeric, red chilly powder, coriander, and garam masala.
• After that add salt and boiled macaroni fry well the liquid dries up.
• Garnish with coriander leaves.
• Add lemon juice and serve hot with chutney or raitha.

Lemon pickle

Ingredients

1. Lemon                         10
2. Salt                              3 tsp
3. Chilly powder              3 tsp
4. Turmeric powder         1/4 tsp
5. Oil                               3 tbsp  
6. Mustard seeds             1 tsp  
7. Hing                            1/4 tsp

Method

• In a big vessel take 3/4 of water and boil the whole lemon for 10 minutes.
• Drain the water completely and cool.
• Cut into small pieces and add salt.
• Mix well and keep in a glass bowl for 2 days.
• Now add chilly, turmeric mix.
• Heat oil splutter mustard seeds,hing and add to the lemon.
• Mix well with a wooden spoon and bottle it.          

Cucumber and green gram kosambari

Ingredients

1. Cucumber                        1
2. Split green gram              1/4 cup
3. Coconut grated                1 tbsp
4. Salt                                  1/4 tsp
5. Pepper powder                1/4 tsp
6. Jeera powder                   1/4 tsp
7. Green chilly                    1 
8. Curry leaves                    2
9. Coriander leaves              little
10. Oil                                    2 tsp
11. Mustard seeds                  1/4 tsp
12. Hing                                  a pinch

Method

• Soak the green gram in a cup of water for 2 hours.
• Drain the water and keep it dry.
• Scrape the outer skin and cut into small pieces.
• In a bowl add all the ingredients.
• Heat oil and splutter mustard seeds, curry leaves, green chilly, and hing.
• Add the seasoning. Mix well.

MUSHROOM GRAVY-1

Ingredients

1. Mushroom                              1 packet
2. Onion                                     1 cut
3. Tomato                                  1 cut
4. Chilly powder                         1 tsp
5. Turmeric powder                    1/2 tsp
6. Coriander powder                  2 tsp
7. Salt                                         1 tsp
8. Oil                                          2 tbsps
9. Water                                     2 cups
10. Curry leaves                           5 
11. Coriander leaves                    little

For grinding

1. Coconut grated                       1/2 cup
2. Fennel seeds                           2 tsp
3. Jeera                                       1 tsp
4. Cinnamon                                1"
5. Cloves                                     5
6. Onion                                      1 no
7. Garlic                                      5 
8. Ginger                                     1"
9. Roasted gram                          1 tbsp                                

Method

• Wash and cut mushroom, onion, tomato.
• Heat oil and add seasoning.
• Fry onion, tomato, curry leaves, and mushroom.
• Add turmeric, chilly powder, coriander powder, salt, and ground masala.
• Add water and mix well.
• Cook for 20 minutes or for 1 whistle.
• Garnish with coriander leaves.
• Serve with rice and chapati.

Pepper Rasam[ diet rasam]

Ingredients

1. Tamarind                             lemon size[soaked]
2. Curry leaves                        10 leaves
3. Red chilies                          2 broken
4. Pepper powder                    1 tsp            
5. Jeera powder                       1/2 tsp
6. Coriander powder                1/2 tsp
7. Garlic                                   5 flakes
8. Salt                                      1 tsp
9. Coriander leaves                  little
10. Asafoetida                           pinch     

Method

• In a bowl take 3/4 of water.
• Add all the ingredients and tamarind water.
• Brake chilies, crush garlic and add.
• Check salt and boil on low heat till it is frothy on top of rasam.
• Serve hot with rice, pickles.

Bansi Rawa Vegetable upma

Ingredients

1. Bansi Rawa                         2 cups
2. Onion                                  2 sliced
3. Green chilies 4 slit
4. Curry leaves                        5 leaves
5. Carrot                                 1 chopped
6. Beans                                  4 cut
7. Green peas                          handful
8. Salt                                     4 tsp
9. Ginger                                 1/4"
10. Garlic                                  2 flakes chop
11. Ghee                                   2 tsp
12. Tomato                               1 chopped
13. Oil                                       4 tbsp
14. Coriander leaves                  handful
15. Water                                  6 cups
16. Lemon                                 1/2

For seasoning

1. Mustard seeds                     1 tsp
2. Urad dhal                             1 tsp
3. Bengal gram                         2 tsp

Method

• Fry Rawa adding ghee till it changes its color.
• Heat oil add seasoning curry leaves, green chilies and ginger-garlic.
• Now add cut vegetables, tomato, and onion together and fry.
• Add water and salt. Boil for 2 or 3 minutes or until the vegetables are cooked.
• Mix Rawa gently. Add lemon juice and close the lid.
• Cook for 15 minutes on a low flame. Mix well.
• Garnish with coriander leaves and serve with chutney and sugar.

Tomato pickle

Ingredients

1. Tomatoes                                 10 cut
2. Garlic                                       12 nos
3. Red chilies 10
4. Tamarind                                  lemon size
5. Oil                                            1/2 cup
6. Salt                                           2 tsp
7. Turmeric                                   1/2 tsp
8. Jeera[cumin]                             1 tsp

For seasoning

1. Mustard seeds                          1/2 tsp
2. Urad dhal                                 1/2 tsp
3. Curry leaves                              10 leaves

Method

• Fry red chilies and jeera seeds adding 1 tsp oil.
• Cool it and powder red chilies, jeera and garlic and keep it aside.
• Heat 2 tsp oil in a Kadai and add cut tomatoes and tamarind to it.
• Cook for 2 minutes remove from fire and cool it.
• Grind tomatoes and tamarind to a paste.
• Heat the remaining oil add seasoning.
• Splutter mustard seeds add urad dhal and curry leaves.
• Add powdered masala and fry for a while.
• Fry well and add tomato paste.
• Add turmeric and salt. Mix well and close a lid cook on a medium flame for 20 minutes.
• Open the lid and cook for another 20 minutes on a low flame.
• Simmer until the oil floats.
• Serve with chapati, dosa or rice.
• This pickle can be preserved for a month.

Pudina pickle

Ingredients

1. Mint leaves                  1 bunch
2. Red chilies                   6 nos
3. Jaggery                         1" piece                                               
4. Salt                                1 tsp
5. Tamarind                        lemon size
6. Oil                                  3 tsp
7. Ginger                            1/4"
8. Coriander seeds             1 tsp

Method

• Heat oil and fry all the ingredients except jaggery.
• Cooldown and grind the above ingredients adding jaggery.
• This pickle can be kept for a month. Serve with curd rice or rasam.