INGREDIENTS: Chinth aaku podi (tamarind leaves powder), Puffed rice (borugulu), Oil, Garlic cloves





PREPARATION:

  • 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