Wednesday, December 28, 2011


½ tsp mustard seeds
1 dried chilly broken
1 stalk curry leaves
2 green chills cut
300 gm rambutan
 3 tsp chili powder
¼ tsp turmeric powder
2 tbsp vinegar
1-2 tbsp brown sugar
Gingerly oil for cooking
¼ tsp fenugreek powder
Salt to taste


Heat up oil fry mustard seeds, dried
chilly & curry leaves, add in green chilly.

Once mustard seeds pops up, reduce the
 fire, add in chilly powder, turmeric powder,
 vinegar, brown sugar, salt, rambutans & cook.

When gravy becomes thick, add
in fenugreek powder mix well,
remove from fire.

Once cool, bottle it in dry bottles
& keep it air tight.

No comments:

Post a Comment