
- Tomato 2 to 4
- Coconut 1 1/2 cup
- Garlic 2 to 3 pods
- Shallots 3 to 5
- Chilly 5 to 6
- Curry leaves
- Mustard seeds
- Fenugreek seeds
- Cumin seeds 1/2 Tsp
- Turmeric pdr 1/2 Tsp
- Curd 2 cup
- Water
- Salt
- Oil
Boil 1 cup of water and allow it to cool. Boil the eggs, remove the shells and stripe it slightly. Keep it aside. Heat oil in a kadai and add ginger garlic paste. Saute it and add perumjeerakam. Reduce the heat and put corriander pdr, meat masala, turmeric pdr, pepper pdr and asafoetida. Combine it well and remove it from fire. Add chilly pdr, salt, vinegar and boiled water. After cooling down, put the boiled eggs into this and mix well. Refrigerate it in an air tight container. Care should be taken to consume the pickle at the earliest as they cannot be preserved like other pickles.
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Ingredients:
Combine the wheat flour, rice flour, salt and water together and make it into a fine batter. Keep it aside. Heat oil in a pan and add chopped ginger, capsicum, onion, chilly and mushroom. Saute and add chilly, turmeric, corriander and garam masala powder and mix it well. Saute it for another 5 to 10 minutes and remove from fire. After cooling down, put it into the batter. Add chopped corriander leaves and mix well. Then make dosa with this batter.
[Courtesy: Nisha Philips]