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Yum Injipuli

                               Injipuli is used as a side dish with any vegetable Thoran for rice during Onam sadya.
The taste of this dish increases after two days of its preparation and it can be stored nearly for one week.


Coconut oil -1/2 cup
Mustard seeds- 1 teaspoon 
Shallots- 6- thinly sliced
Fenugreek  - 1/2 teaspoon
Ginger - 1 cup-thinly sliced
Dry red chilies-3-sliced into half
Curry leaves -6
Chili powder- 1 tablespoon
Turmeric powder- 1/2 tablespoon
Tamarind water -1/4 cup
(water- obtained after soaking tamarind in water)
Jaggery - 3 tablespoon
Salt - as required


Heat oil in a pan, pop mustard seeds.
Add thinly sliced shallots and saute it for 2- 3minutes till it reaches 
light brown color.
After bringing it to low flame, add to it fenugreek seeds, ginger, dry red chilies, curry leaves and saute it again for 2 minutes.
Then add chili powder, turmeric powder and saute it for one more minute so that spices get mixed nicely.
After that add to it tamarind water (water- obtained after soaking tamarind in water), jaggery, and salt as required and mix everything nicely. Cook till the gravy thickens for nearly 2- 3 minutes.
Serve it with rice.


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