COCONUT PORUPPU, THOVEYAL

INGREDIENTS

1. Coconut                 1/2 grated
2. Red chilies             5 nos
3. Coriander seeds      1 tbsp
4. Bengal gram           2 tbsp
5. Badaga                    1 tbsp
6. Salt                          2 tsp
7. Oil                           1 tbsp
8. Hing                        1/2 tsp
9. Curry leaves            few
10. Tamarind                 4"piece

METHOD

• Heat oil in a Kadai, add Bengal gram and fry until it decreases in size.
• Next add Badaga, chiles, coriander seeds, and curry leaves.
• Then add tamarind, coconut, hing and fry for 2 minutes.
• Fry until the coconut changes its color to light brown.
• Off the stove, spread the masala on a plate, and cool down.
• Add salt and grind to a smooth paste.
• It's better to grind in a wet grinder, and it tastes amazing.
• Serve with rice, ragi mudde.

NOTE:-

• Refer BADAGA from this blog.