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Senugapappu Karam

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  • 1/2 cup Dry coconut flakes
  • 1 cup Roasted bengal gram
  • 5 Red chilli
  • 5 tsp Cumin seeds
  • 5 flakes Garlic
  • a few Curry leaves
  • walnut size Tamarind
  • as desired Salt

Directions For Cooking

  • Heat oil in pan add cumin seeds and garlic when done keep aside. Dry roast red chillies and curry leaves.
  • Grind roasted bengal gram with roasted red chilli, curry leaves, cumin seeds, garlic, salt, tamarind coarsely. Add coconut and salt and process for another minute.
  • Serve with hot rice and a drizzle of ghee.

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