Cheppankìzhangu fry

In a pan, add 2 tbsp gingelly oil. When it is hot, splutter mustard seeds and urid dal. Add boiled cheppankizhangu(8 to 10) along with 1 tsp turmeric powder, 2 tsp chillie powder, 1 tsp salt, a pinch of asfoetida and a small amount(1tsp) of thick tamarind water. Mix well. Fry for 5 to 10 minutes





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