Ingredients
Coconut oil - 50 ml
Mustard - 3 gms
Black gram dal - 3 gms
Shallots- sambar onion - 50 gms
Red Chillies - 4 nos.
Tamarind - marble size
Curry leaves - 20 sprigs
Coconut - ½ no
Method
Heat oil, sauté red chilles, shallots tamarind, curry leaves and coconut.
Grind to a smooth paste.
Temper with mustard and black gram dal.
Recipe Developed & Created By Chef Ashish Bhasin
Content Partner : Trident, Bandra Kurla
Chef Ashish Bhasin
Executive Chef at Trident, Bandra Kurla
Read more about Chef Ashish Bhasin
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