MOR MILAGAI VATHAL.
NEEDED:- SAMBA MILAGAI / SATHUR CHILLY - 1/4 KG, SOUR CURD - 1 CUP, SALT - 10 GMS. OIL - FOR FRYING.
METHOD :- SPLIT THE CHILLIES ON BOTH SIDE. BEAT THE CURD WITH SALT ADD THE CHILLIES. MAKE THEM IMMERSE FOR SOMETIME. MARINATE IT FOR THE WHOLE NIGHT. THE NEXT DAY MORNING DRY THEM IN THE SUN. THEN AGAIN PUT THEM IN THE REST OF THE CURD AND DO THE PROCESS FOR THE NEXT DAY TOO.
AFTER ITS DRIED WELL FRY THEM IN HOT OIL AND SERVE IT WITH CURD RICE.
NEEDED:- SAMBA MILAGAI / SATHUR CHILLY - 1/4 KG, SOUR CURD - 1 CUP, SALT - 10 GMS. OIL - FOR FRYING.
METHOD :- SPLIT THE CHILLIES ON BOTH SIDE. BEAT THE CURD WITH SALT ADD THE CHILLIES. MAKE THEM IMMERSE FOR SOMETIME. MARINATE IT FOR THE WHOLE NIGHT. THE NEXT DAY MORNING DRY THEM IN THE SUN. THEN AGAIN PUT THEM IN THE REST OF THE CURD AND DO THE PROCESS FOR THE NEXT DAY TOO.
AFTER ITS DRIED WELL FRY THEM IN HOT OIL AND SERVE IT WITH CURD RICE.
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