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Tenge Pajji
| Main Ingredients | Coconut, Tamarind pulp |
| Cuisine | Karnataka |
| Course | Pickles, Jams and Chutneys |
| Prep Time | Preparation Time |
| Cook time | 0-5 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 1 coconut scraped
- 1 1/2 teaspoons tamarind pulp
- 2 green chillies
- Salt to taste
- 1/2 small bunches fresh coriander leaves
- 1 teaspoon oil
- 1/2 teaspoon fenugreek seeds (methi dana)
Method
- Grind together coconut, tamarind pulp, green chillies, salt and coriander leaves.
- Heat oil in a small pan and roast fenugreek seeds till lightly browned. Add this to the coconut mixture and grind to a smooth paste.
- Transfer into a bowl and serve.
Nutrition Info
| Calories | 534 |
| Carbohydrates | 21.2 |
| Protein | 6.7 |
| Fat | 47 |
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