Kanthari (bird's eye chilli/thai pepper) - 6-10 nos
Small onions (shallots) - 5 nos
Coconut oil - 2 teaspoons
salt to taste
Peel the shallots. Coarse grind the onions and kanthari together in a mixer bowl. Just a turn or two on the mixie should produce the desired effect).Add the salt and the coconut oil. mix well.Serve as a side dish to boiled tapioca (cassava root /kappa/kuchi kizhangu)
Small onions (shallots) - 5 nos
Coconut oil - 2 teaspoons
salt to taste
Peel the shallots. Coarse grind the onions and kanthari together in a mixer bowl. Just a turn or two on the mixie should produce the desired effect).Add the salt and the coconut oil. mix well.Serve as a side dish to boiled tapioca (cassava root /kappa/kuchi kizhangu)
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