Ingredients:
100 gm kondattam mulaku / thairu mulaku / curd chillies
6-7 garlic cloves, finely chopped
1 small piece ginger, chopped
2 green chillies, chopped
2 sprigs curry leaves
2 tbsp kashmiri chilli powder
1/4 tsp turmeric powder
1/2 tsp fenugreek powder
1/4 tsp asafoetida
1-2 tbsp vinegar
1 tsp mustard seeds
salt, as required
2 tbsp coconut oil
Preparation:
- Heat coconut oil in a pan and add curd chillies / kondattam mulaku and fry till brown and keep it aside.
- In the same oil, splutter mustard seeds.
- Add finely chopped garlic, ginger and green chillies and saute well till raw smell goes.
- Reduce the flame to very low and add curry leaves, kashmiri chilli powder, turmeric powder and fenugreek powder and mix well.
- Add 1/2 -3/4 cup of water and mix well. Then add fried curd chillies and mix well.
- Add asafoetida to this and mix well. Check the salt and add if required.
- Remove from the flame and keep it aside to cool. When cooled, add vinegar and mix well.
- Store in an air tight glass container/ bottle and start using after 3 days…
Recipe Source: Vanitha Magazine
