kannekudi katne

Pepper - 50

Jeera - 2 tsp

Kannekudi leaves - 1.5 first

Grated coconut - 1.5 first

Tamarind - 1/2 small lemon size 

Turmeric -1/4 tsp

Garlic - 10 cloves

Mustard - 1/2 tsp

1) Add oil and roast pepper kernels till it splutters

2) once pepper splutters add jeera.

3) Then add leaves and roast it until it changes colour

4) Turn off the gas and add turmeric and grated coconut and tamarind 

5) Add salt as per taste and grind it to a coarse chutney like texture.

6) Add little water and bring it to boil

7) Once it boils give a tempering.

8) For tempering add oil, then mustard and then crushed garlic.