- Cissus / Pirandai - 1 Cup
- Black gram dal (Urad Dal) - 1 tablespoon
- Curry leaves - few
- Red chilies - 4
- Tamarind - 1 small strip
- Salt to taste
- Oil - 1 tablespoon
Cooking Procedure:
- Choose tender cissus stems. Wash them thoroughly
- Remove all the hard veins from cissus retaining the fleshy part and cut into cubes.
- Saute cissus cubes in oil on medium flame for a good 3 minutes
- Add urad dal and red chilies
- Follow with curry leaves and tamarind
- Cool thoroughly
- Grind with salt and water to a coarse paste
- Serve with steaming hot rice.
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