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INGREDIENTS:
- 1 tbsp ghee
- 1 tsp mustard seeds / jeera
- 1 tsp chana dal
- 1 tsp udaad dal
- 1 tsp curry leaves ( chopped)
- 1 tbsp cashew nuts
- 1/4 tsp turmeric
- 1 tbsp ginger paste
- 1 tsp chilly paste ( green)
- 1 cup sooji
- 1 cup curd
- 1/4 cup water
- 1 packet eno
- salt to taste
For Garnishing:
- Gun powder
For Tomato chutney:
- 4 medium size tomatoes
- 2 tbsp oil
- 1 tbsp mustard seed
- 1 tsp curry leaves ( chopped)
- 1 tbsp chana dal ( soaked )
- 1 tbsp udaad dal ( soaked)
- 10 pieces kashmiri red chillies ( soaked)
- 8-10 garlic cloves.
- 3 tbsp gun powder
- salt to taste
For white coconut chutney:
- 1/2 cup grated coconut ( remove brown part)
- 3 tbsp daliya
- 4 tsp green chilly paste
- 1 tsp ginger paste
- Tamarind
- water as required
- salt to taste
For tempering chutney:
- 3 tbsp oil
- 2 tsp mustard oil
- 1 tsp udaad dal
- 10-12 curry leaves
- 2 onions ( chopped)
- 2 whole red chilly
- pinch salt
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Opp Pal RTO, Pal,
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24 авг 2024
