Monday, February 19, 2007

Sepankizhangu Poriyal

Sepankizhangu -6
onion- 1(medium, sliced)
sambar powder- 1 1/2 tsp
curry leaves
corriander leaves

Boil sepankizhangu until 3/4 th done. peel and cut into pieces.Heat oil in kadai and season with mustard seeds, urad dal and channa dal. Add onions and turmeric powder. When onions are half done add sambar powder & salt. saute until raw smell goes. Then add sepankizhangu and keep roasting until it gets a roasted brown color. Add corriander leaves & curry leaves.

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