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Saturday, November 17, 2018

Nerugala Soppu Chutney Pudi

 Ingredients:
1 - 1.5 cups Nerugala Soppu (More Info: Click Here)
1 cup grated Dry Coconut / Kobbari
20 - 25 Red Chillies
1.5 - 2 tsp of Monkey Jack(Unde Huli) powder or Tamarind powder or Dry Mango(Amchoor) powder
Salt to taste

Recipe:

Remove the leaves from the stem as shown in the picture below.

Dry roast the red chillies, grated dry coconut and nerugala soppu, separately in a pan / microwave without adding any oil in medium flame until it gives nice aroma. Let it cool for about 20 mins.


Put this fried ingredients, tamarind powder, salt in a mixer and make smooth powder.

Store it in an airtight container. For longer shelf life store this in a refrigerator.

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