INGREDIENTS: Chinth aaku podi (tamarind leaves powder), Puffed rice (borugulu), Oil, Garlic clovesPREPARATION:
- Place kadai on flame
- Heat 6 tbl spoons of oil
- Add garlic cloves and fry well
- Add chintha aaku podi and fry once
- IN low flame, add puffed rice and mix well
- Dish out and serve hot with onion
- Cool it and store in an air tight container
- Stays for 1 month
- Can be served as an snack or when to pass time or when felt hunger un expectedly
0 comments:
Post a Comment