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its an unavoidable dish with sadya
Published On: 07 May 2015
cook kumbalanga using water and 2 or 3 green chilly with salt.
at the mean time crush 1 tsp of mustard
then take the coconut,cumin seeds green chilly and little water..
add little water to it grind it and then add the powdered mustard.
then mix it well.
check whether our kumbalanga is cooked or not.
if its cooked add the grinded mixture to it
stir well and add curd to it.
when it starts boiling off the flame .heat another pan add oil and when hot add mustard.
when it splutters add dried red chilly curry leaves and green chilly if needed .
sauté it well. and then pour it.
our dish is ready.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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