Sambarballi Panna Tambali - Sabitha Shenoy
Recipe
Roast in oil 1/2 tsp jeera and 7-8 pepper corns. and finely chopped sambarballi leaves until the leaves become soft. Grind coconut grates 1/2 cup, 4-5 roasted spicy red chillies, pea size tamarind andthe roasted items to smooth Paste. add water as per your requirement. season with mustard curry leaves in ghee or lasun in ghee.
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