INGREDIENTS: Oil, Avalu (mustard seeds), Jeera (cumin seeds), Urad dal (vudhipappu), Bengal gram (senagaballu), Curry leaves, Coriander, Turmeric powder (pasupu), Salt, Hing (inguva), Nuvvulu (seasame seeds), Jaggery (bellam), Tamarind juice (chinthapandu rasam), Red chillies, Cooked rice, Peanuts, Dry Coconut


PREPARATION:
  • Fry avalu, jeera, urad dal, bengal gram, seasame seeds, one by one without oil and make them into a fine masala
  • Now fry dry coconut and mix into the powder (optional)
  • Heat 5-6 spoons of oil in an kadai, add avalu, jeera, urad dal, bengal gram, curry leaves, red chillies, peanuts (optional) and fry for a whlie
  • Then add tamarind juice, little jaggery, pinch of salt, turmeric, hing and allow it to boil
  • Now add grinded masala and boil till the gravy turns thick
  • To store it for many days, add little more oil and boil till oil floats on top
  • Can be stored in refrigerator for around a week or 10 days
  • Now the paste is ready to mix with rice
  • Mix it with cooked rice and serve
  • Garnish with coriander

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