Ingredients :
- Green sundakkai - 1 kg
- Salt - as required
- Sour curd - 1 / 2 cup
Method :
Crush the sundakkai slightly once so that it opens but remains round in shape. Then wash these with water and drain. Add salt and soar curd and mix well. Leave it for 4 to 5 days, shaking once a day. If the sundakkai is very bitter you may add more curd. Then dry in hot sun until it becomes completely dry and crisp. Store it in tight container. Fry in little oil before serving.
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