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Indian Cranberry Uragai

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About Recipe

How to make INDIAN CRANBERRY URAGAI

(59 ratings)
2 reviews so far
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
INDIAN CRANBERRY URAGAI
Author : Vahchef
Main Ingredient : Cranberry
Servings : 4 persons
Published date : February 15, 2019


Ingredients used in INDIAN CRANBERRY URAGAI
• Mustard seeds - 2-1/2 tablespoons.
• Fenugreek seeds - 1 tea spoon.
• Oil - 3-4 tablespoons.
• Cumin seeds - 1/2 tea spoon.
• Asafoetida - 2 pinch.
• Indian cranberry - 1/2 cup.
• Salt - to taste.
• Red chili powder - 1-2 tablespoons.
Method:
  • Heat pan and add mustard seeds, fenugreek seeds and dry roast it and transfer into blender and blend into smooth powder.
  • Heat oil in a pan and add mustard seeds, cumin seeds, asafoetida, Indian cranberry and saute it.
  • To it add salt, red chili powder and cook it for 3 to 4 minutes, later add smooth powder and cook it for 2 minutes on slow flame.
  • Transfer into a bowl and rest it for 2 days.

Now Indian cranberry uragai is ready to serve.






Cooking with images







 

Comments & Reviews

 

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Recent comments

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Mrs.Vahchef Posted on Sat Jul 25 2015

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Ram Posted on Fri Dec 25 2015

Mrs Vahchef refers to vakkaya as Cranberry. Nothing could be further from truth and one wishes that the chef checked the facts so that misinformation is not spread. Although Vakkaya (Carissa carandas) is a very hardy plant that can grow in the warmer

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