METHOD
OF PREPARATION
1. Clean and wash mayalu leaves in running water
several times
2. Grind Cinnamon, cloves, green cardamoms and
peppercorns into a fine powder. Add to rice powder. Add enough water
to make a batter of ciating consistency. Add salt to taste and mix.
3. Peel and wash garlic. Chop ginger and half garlic
cloves. Grind the remaining garlic cloves.
4. Heat sufficient ghee in a kadai. Dip mayalu
leaves in the batter and deep fry till golden. Drain onto an absorbent
paper. Reserve remaining batter.
5. Whisk yogurt with salt, gram flour and turmeric
powder. Set aside.
6. In a pan heat some ghee; add chopped ginger
and garlic and sauté till high brown. Add yogurt mixture
and simmer. Add garlic paste and mix well. Add reserved batter and
mix well.
7. Add fried pakodas and remove from heat. Allow
standing tine of few minutes for pakodas to absorb the yogurt. Serve
hot.
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