[h=3]Ingredients[/h]
Tamarind (puli) - size of lemon
Red chilly - 4
Asafoetida (perungaayam) - 1/4 teaspoon
Salt - For taste
Neem flower - 2 teaspoon
Sunflower oil - 2 spoon
[h=3]Preparation[/h]
Tamarind (puli) - size of lemon
Red chilly - 4
Asafoetida (perungaayam) - 1/4 teaspoon
Salt - For taste
Neem flower - 2 teaspoon
Sunflower oil - 2 spoon
[h=3]Preparation[/h]
[*]Prepare tamarind water by squeezing and mixing the tamarind in 2 tumblers of water
[*]Add salt, asafoetida to the tamarind water and heat it in a vessel for 10 minutes.
[*]Turn off the stove
[*]Heat sunflower oil in a separate pan and add neem flower, mustard and red chilly. Fry it till they turn black. Add 1/2 tumbler water in this pan and stir. Transfer this to the above vess Source: Andal Ranganathan