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மயிலிறகாய் ரா.கிரிஜா

peerkankaai thuvaiyal

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by , 7th Jan 2017 at 02:23 PM (192 Views)
Peerkankai - 1 / 2 kg
Dry red chillies - 6
Salt
Tamarind - 1.5 inch size
Oil - 2 tsp

Tempering

Oil, mustard seed, urad dhal

Method

Remove the skin of Peerkankai. Chop it.sauté in oil.keep aside to cool.
In same kadai heat a tsp of oil add Asafoetida then chillies and finally tamarind. Mix this to perkankai and grind it into smooth paste.add the tempering

NOTE : Please taste the peerkankai before making thogayal. Because sometime it will be bitter. This can be tasted rawly for checking bitterness.
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Comments

  1. SweetyNila's Avatar
    Thanks for the Recipe Girija Mam
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