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Coconut Thuvayal



Fry red chillies, mustard urid dal and asafoetida powder in a little oil until the dal turns brown. Gring tamarind, fried chillies and asafoetida powder into a smooth paste, sprinkling a little water if necessary; add the grated coconut, the fried mustard urid dal and salt to the smooth paste and grind lightly and serve.
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