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A traditional dip which is an absolute must have in a Kerala sadya
Thanks for the quick recipe. Tastes yummy:grinning:
Very nice :ok_hand:
Soak tamarind in water for 10 minutes and chop ginger and green chilies.
Squeeze the juice from soaked tamarind. Discard pulp and use water.
Add coconut oil to wok and temper mustard seeds and curry leaves. Now add chopped ginger and chilies. Saute for a minute.
Add in tamarind water along with jaggery. Stir till jaggery melts. Cook till tamarind water thickens and ginger cooks.
Stir by adding fenugreek seeds and asafoetida. The fenugreek powder helps to thicken inji puli.
SERVING: 6
Thanks for the quick recipe. Tastes yummy:grinning:
Very nice :ok_hand:
I made this recipe in gingellly oil. just added roasted fenugreek seeds and til and powdered it and added to this mixture to make it thick and aromatic
how long does it stay fresh?
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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