To start preparing the Senai Kilangu Masala recipe in Kongunadu -style, we will first cook the break with water, turmeric powder, salt for about 2 whistles.
Release the pressure in a natural way and draining excess water and keep the cooked ignore aside.
Heat a flat pan with oil, add curry leaves and let it splash for a few seconds, add cinnamon stick, cloves and let it jump for a few seconds.
Add dry red peppers, garlic and ginger and brown until it softens. Then add poppy seeds and grated coconut and brown until light brown.
Turn off the heat and let it cool. Transfer it to a mixing jar and add water and grind it in a smooth paste.
Heats the same pan with oil again, add mustard seeds and curry leaves and let it sketch and crack for a few seconds.
Add your pasta to the ground and remove it. Finally add cooked ignore and mix the Masala well. Cook until the Masala has reduced and get a dry mixture.
Check the salt and season the seasoning based on the palate and serve hot.
Serve the Senai Kilagangu recipe Masala in Kongunadu -style style together with Tawa Paratha, Palak Dal and Steam Rice to enjoy daily lunch.
