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  1. Curry leaves – 2 cups
  2. Chana Dal- 2.5 table spoon
  3. Urad Dal- 2.5 table spoon
  4. Coriander Seeds- 1 table spoon
  5. Cumin- 1 tea spoon
  6. Red Chili- 10 nos
  7. Ginger -2 small pieces
  8. Coconut grated 2 table spoon
  9. Salt to taste
  10. Tamarind – lemon size
  11. Oil- 2 table spoon


  1. Heat 1 tsp oil in a pan and roast chana dal till golden brown. And remove it into a plate
  2. Add the Urad dal and chana dal till golden colour and remove it into the plate.
  3. Add the coriander seeds and cumin seeds and roast till raw aroma leaves
  4. Heat little more oil and roast the red chili. And do not burn, just till it turns to deep red. Remove it to the plate.
  5. Add the coconut and roast it till golden brown and remove it to plate
  6. Lastly add the remaining oil and roast the curry leaves till it is crispy.
  7. Roast all in a low fire so that it does not burn

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